Chewy ginger cookie cups filled with a decadent Irish cream, these Keto Irish Cream Cookie Cups offer something new and fun for your next dinner party, St. Patty’s Day party, or really any time you want a treat.
I’d had these cookies on the brain for quite some time but just hadn’t been able to get to them. Fortunately, I recently had the double excuse of finishing up some new St. Patrick’s Day recipes and having some friends over for a Post-Holiday Slumber Party. They were a hit.
These cookies were Inspired By Keto Irish Cream, Sugar Free Condensed Milk, and Low Carb Chewy Ginger Cookies from All Day I Dream About Food.
What You Need to Make Keto Irish Cream Cookie Cups
Equipment
- Stand Mixer – Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- 2 Mini Muffin Pans (Preferably Silicone)
- Nonstick Cooking Spray
- 2 Rimmed Baking Sheets – Or other tray that fits in your fridge
- Aluminum Foil
- Medium Saucepan
- Whisk
- Rubber Scraper
- Mini Tart Press
Ingredients
For the Keto Ginger Cookie Cups:
- Unsalted Butter
- Swerve Brown – Or another brown sugar substitute like Sukrin Gold or SoNourished Gold
- Eggs – I almost always use Jumbo sized eggs unless I’m in a pinch and the grocery store is out of them.
- Almond Butter
- Ground Ginger
- Molasses – Yes, this adds a minimal amount of sugar per cookie cup. However, since we’re talking about 2 teaspoons divided by 48 cookies, it’s not that much. That said, if you’d like to skip this ingredient, you can.
- Ground Cinnamon
- Ground Cloves
- Vanilla Extract
- Almond Flour – I recommend sifting it for a smoother texture.
- Unflavored Gelatin – I buy this in a 16 ounce container, so that I don’t have to mess with partial packets.
- Baking Soda
- Kosher Salt
For the Keto Irish Cream Filling:
- Heavy Cream
- Allulose
- Powdered Erythritol
- Dutch Processed Cocoa Powder – I do intend the Dutch-process version for this recipe rather than regular cocoa powder.
- Instant Coffee – I do mean instant coffee and not espresso powder. (I only say this because I’ve made this mistake before.)
- Irish Whiskey – I used Jameson.
- Vanilla Extract
- Almond Extract
- Unsalted Butter
- Xanthan Gum – You might be able to get away without using this if you cook the sauce down for a bit longer. However, I haven’t tried that for this particular recipe, so I can’t vouch for it. I have done that in other recipes and it’s been fine.
Getting Started with Making Keto Irish Cream Cookie Cups
These Keto Irish Cream Cookie Cups have a few steps to them, so if you’re time constrained, I suggest making the Ginger Cookie Cups first and then storing them in the fridge until you’re ready to make your Irish Cream Filling.
Making the Keto Ginger Cookie Cups
Mixing the Wet Ingredients for the Ginger Cookie Cups
Along those lines, we’ll start by beating ½ cup of softened Unsalted Butter and 1 cup of Brown Sugar Substitute (such as Swerve Brown, Sukrin Gold, or SoNourished Brown) in a stand mixer until it starts to get “fluffy” (about 2 minutes). If you don’t have a stand mixer, just use a large mixing bowl and a hand mixer.
Then, you’ll add in 2 Eggs, one at a time. I use Jumbo Eggs. Once those are incorporated, we’ll mix in ½ cup of Almond Butter, 1.5 tablespoons of Ground Ginger, 2 teaspoons of Molasses, 1 teaspoon of Ground Cinnamon, ¼ teaspoon of Ground Cloves, and ½ teaspoon of Vanilla Extract. You’ll continue beating these in the mixer until everything is fully combined.
Mixing the Dry Ingredients for the Ginger Cookie Cups
Next, we’ll measure and combine all of the dry ingredients. You’ll want to sift 2.25 cups of Almond Flour, 2 tablespoons of Unflavored Gelatin, ½ teaspoon of Baking Soda, and ¼ teaspoon of Kosher Salt. We’ll give these all a good whisk for even distribution.
Lori Note: Yes, I really do recommend sifting the Almond Flour using a fine-mesh sieve. You don’t want to try using a traditional hand sifter. Because the Almond Flour is dense and contains more moisture, it tends to clump in the traditional hand sifter.
Combining the Wet and Dry Ingredients for the Ginger Cookie Cups
Working with a quarter of the dry mixture at a time, we’ll add it to the wet mixture and continue mixing until dough forms.
Forming and Baking the Ginger Cookie Cups
At this point, I suggest greasing 2 mini muffin tins (silicone if you’ve got them) with nonstick cooking spray and preheating the oven to 325°F.
Now we’ll roll the dough into 48 cookie balls, about 1.25 inches in diameter and set one in each well of the mini muffin pan. Then we’ll gently push them down with the palm of your hand and then use a tart press (or something of similar shape) to press them into mini cup shapes.
Bake the cookie cups at 325°F for 12 minutes. Then we need to remove them from the oven, press them again, and return them to the oven for another 5 – 7 minutes. You should just be able to see a hint of golden on them. Because they’re already dark, this won’t be easy to see. They should no longer have any wet or moist sheen to them.
Then we’ll allow them to cool in the pan for 20 minutes after which we’ll transfer them to a rack to finish cooling. They need to be completely cooled before they are ready to fill. I usually make the cookies on one day, store them in the fridge, and then make the filling and fill them the next day.
Making the Keto Irish Cream Filling
Getting All Ingredients Ready
While most of the ingredients go into the saucepan at the beginning, you want the last two already measured and close at hand for the end of the process. Because this is a very hands-on cooking process, it would be a bad idea to have to dig out and measure ingredients in the final stages.
Additional Pro Tips:This is a roughly 45 – 60 minute cooking process, during which you are stirring for the entire first 45 minutes. I suggest pulling up a stool to the counter and queuing up something to watch on your phone, tablet, laptop, etc.
You’ll start by combining 3 cups of Heavy Cream, ½ cup of Allulose, ½ cup of Powdered Erythritol, 2 tablespoons of Cocoa Powder (I use Dutch Process), 1 teaspoon of Instant Coffee, 1 ⅓ cups of Irish Whiskey, 2 teaspoons of Vanilla Extract, and 1 teaspoon of Almond Extract in a large saucepan over medium heat. If you have one, I strongly suggest using an Induction Burner for this process; because it will enable you to more evenly control the heat.
Cooking the Irish Cream Sauce
Once you have all of that in the saucepan and whisked together, you will need to keep stirring until it comes to a boil. Then drop the heat to a simmer and continue cooking for approximately 45 minutes or until the sauce has thickened to coat the back of a spoon.
Finishing the Filling
Once the sauce has thickened, you’ll need to remove it from the heat and add 4 tablespoons of Unsalted Butter, stirring constantly until it is all incorporated. Then, while still continuing to stir, you will sprinkle in ½ teaspoon of Xanthan Gum and continue stirring until it is completely dissolved. Now you’ll let the filling sit for 10 minutes to cool down and start to thicken up.
Assembling the Keto Irish Cream Cookie Cups
After the filling has cooled and set for 10 minutes, we’ll use a spoon or small spatula to fill each of the Ginger Cookie Cups. Then you’ll need to let them set up. I suggest doing this in the refrigerator before storing them in an airtight container so that you can stack them with layers of wax paper in said containers.
Serve at room temperature.
Related Recipes
Do you like cookie cups? You might want to check these out:
Just interested in cookies in general? Here are a few more:
Need the rest of a menu to go with these Keto Irish Cream Cookie Cups? Check out my Shamrock Dinner Party or my St. Patrick’s Day Menu Ideas.
Keto Irish Cream Cookie Cups
Ingredients
For the Keto Ginger Cookie Cups:
- ½ cup Unsalted Butter Softened
- 1 cup Swerve Brown Or another brown sugar substitute like Sukrin Gold or SoNourished Gold
- 2 Eggs Room Temperature. Jumbo.
- ½ cup Almond Butter
- 1.5 tablespoons Ground Ginger
- 2 teaspoons Molasses
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ½ teaspoon Vanilla Extract
- 2 ¼ cups Almond Flour Sifted
- 2 tablespoons Unflavored Gelatin
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For the Keto Irish Cream Filling:
- 3 cups Heavy Cream
- ½ cup Allulose
- ½ cup Powdered Erythritol
- 2 tablespoons Dutch Processed Cocoa Powder
- 1 teaspoon Instant Coffee
- 1 ⅓ cup Irish Whiskey
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 4 tablespoons Unsalted Butter
- ½ teaspoon Xanthan Gum
Instructions
To Make the Keto Ginger Cookie Cups:
- Beat ½ cup Unsalted Butter and 1 cup Swerve Brown in a stand mixer (or large mixing bowl with a hand mixer) until it starts to get “fluffy” (about 2 minutes).½ cup Unsalted Butter, 1 cup Swerve Brown
- Add in 2 Eggs, one at a time. Once incorporated, mix in ½ cup Almond Butter, 1.5 tablespoons Ground Ginger, 2 teaspoons Molasses, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground Cloves, and ½ teaspoon Vanilla Extract. Continue beating until everything is fully combined.2 Eggs, ½ cup Almond Butter, 1.5 tablespoons Ground Ginger, 2 teaspoons Molasses, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground Cloves, ½ teaspoon Vanilla Extract
- In a separate bowl, combine all of the dry ingredients. Sift 2 ¼ cups Almond Flour, 2 tablespoons Unflavored Gelatin, ½ teaspoon Baking Soda, and ¼ teaspoon Kosher Salt. Whisk well for even distribution.2 ¼ cups Almond Flour, 2 tablespoons Unflavored Gelatin, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add in a quarter of the dry mixture at a time to the wet mixture. Continue mixing until dough forms.
- Grease 2 mini muffin tins (silicone if you’ve got them) with nonstick cooking spray and preheat the oven to 325°F.
- Roll the dough into 48 cookie balls, about 1.25 inches in diameter and set one in each well of the mini muffin pan. Gently push them down with the palm of your hand and then use a tart press (or something of similar shape) to press them into mini cup shapes.
- Bake at 325°F for 12 minutes. Then remove them from the oven, press them again, and return them to the oven for another 5 – 7 minutes. You should just be able to see a hint of golden on them. Because they’re already dark, this won’t be easy to see. They should no longer have any wet or moist sheen to them.
- Remove from the oven and allow them to cool in the pan for 20 minutes. Then transfer them to a rack to finish cooling. (They need to be completely cooled before they are ready to fill.)
To Make the Keto Irish Cream Filling:
- In a large saucepan over medium heat, combine 3 cups Heavy Cream, 1/2 cup Allulose, 1/2 cup Powdered Erythritol, 2 tablespoons Dutch Processed Cocoa Powder, 1 teaspoon Instant Coffee, 1 1/3 cup Irish Whiskey, 2 teaspoons Vanilla Extract, and 1 teaspoon Almond Extract. (If you have one, I strongly suggest using an Induction Burner.) Whisk thoroughly.3 cups Heavy Cream, 1/2 cup Allulose, 1/2 cup Powdered Erythritol, 2 tablespoons Dutch Processed Cocoa Powder, 1 teaspoon Instant Coffee, 1 1/3 cup Irish Whiskey, 2 teaspoons Vanilla Extract, 1 teaspoon Almond Extract
- Continue stirring until the mixture comes to a boil. Then drop the heat to a simmer and continue cooking for approximately 45 minutes or until the sauce has thickened to coat the back of a spoon.
- Once the sauce has thickened, remove it from the heat and add 4 tablespoons Unsalted Butter, stirring constantly until it is all incorporated. Then, while still continuing to stir, you will sprinkle in ½ teaspoon Xanthan Gum and continue stirring until it is completely dissolved.4 tablespoons Unsalted Butter, ½ teaspoon Xanthan Gum
- Let the filling sit for 10 minutes to cool down and start to thicken up.
To Assemble:
- Use a spoon or small spatula to fill each of the Ginger Cookie Cups.
- Allow them to set up, preferably in the refrigerator, before storing them in an airtight container. Once set, you can stack them between layers of wax paper in said containers.
- Serve at room temperature.
Equipment
- Stand Mixer Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- 2 Mini Muffin Pans Preferably Silicone
- Nonstick Cooking Spray
- 2 Rimmed Baking Sheets Or other tray that fits in your fridge
- Aluminum Foil
- Whisk
Notes
- Note on Carb Calculation
- The tool I use for nutrition calculation doesn’t count sugar alcohols separately. So . . . for each cookie, you have the following:
- 11 g Total Carbs
- – 1 g Dietary Fiber
- – 8.3 g Sugar Alcohols
- Net Carbs = 1.7 g
- The tool I use for nutrition calculation doesn’t count sugar alcohols separately. So . . . for each cookie, you have the following:
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