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Keto Dulce de Leche Pumpkin Cookie Cups - plated

Keto Dulce de Leche Pumpkin Cookie Cups

If you’re looking for a decadent little dessert bite that also happens to be keto friendly, these Keto Dulce de Leche Pumpkin Cookie Cups are for you.
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Course: Dessert
Cuisine: American
Keyword: Cookies, Finger Food, Keto
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Assembly Time: 10 minutes
Total Time: 1 hour 55 minutes
Servings: 48 cookie cups
Calories: 101kcal

Ingredients

For the Cookie Cups:

  • ½ cup Unsalted Butter Softened
  • ½ cup Swerve Brown Or another brown sugar substitute like Sukrin Gold.
  • ½ cup Granulated Erythritol
  • 1 Egg I use jumbo eggs. Room Temperature
  • ¼ cup Pumpkin Purée
  • ½ teaspoon Vanilla Extract
  • 2 teaspoon Molasses
  • 2 ¼ cups Almond Flour Sifted
  • 2 tablespoon Gelatin
  • 1 tablespoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Ground Cloves

For the Filling:

Instructions

To Make the Cookie Cups:

  • Using a stand mixer or a large mixing bowl and hand mixer, beat ½ cup Unsalted Butter (softened), 1/2 cup Swerve Brown, and 1/2 cup Granulated Erythritol for about 2 minutes or until fluffy. Then beat in 1 Egg, ¼ cup Pumpkin Purée, ½ teaspoon Vanilla Extract, and 2 teaspoon Molasses.
    ½ cup Unsalted Butter, 1/2 cup Swerve Brown, 1/2 cup Granulated Erythritol, 1 Egg, ¼ cup Pumpkin Purée, ½ teaspoon Vanilla Extract, 2 teaspoon Molasses
  • In a medium bowl, combine the dry ingredients–2 ¼ cups Almond Flour (sifted), 2 tablespoon Gelatin, 1 tablespoon Ground Ginger, 1 teaspoon Ground Cinnamon, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ¼ teaspoon Ground Cloves. Whisk to combine.
    2 ¼ cups Almond Flour, 2 tablespoon Gelatin, 1 tablespoon Ground Ginger, 1 teaspoon Ground Cinnamon, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ¼ teaspoon Ground Cloves
  • Add the dry ingredients to the wet ingredients about a quarter at a time. Beat until it forms a dough.
  • Preheat the oven to 325°F and grease a mini muffin pan.
  • Roll cookies into 1-inch balls, set each ball into a mini muffin well and gently press it flat with your fingers.
  • Use a tart press to make an indentation in the center of each cookie round so that the dough comes up the sides of the mini muffin well.
  • Bake for 5 minutes, remove from the oven, press the indentations again with the mold. Return to the oven for 7 more minutes, remove from the oven, press again. Return to the oven for up to 5 more minutes. The edges will just start to turn golden. Remove from the oven, press again.
  • Cool in the pan for at least 20 minutes. Remove from the pan and cool completely before filling.

To Make the Sugar Free Dulce de Leche Filling (See link to original recipe in the Notes):

  • Combine 3 cups Heavy Cream, ⅔ cup Allulose, and 6 tablespoons Swerve Brown in a medium saucepan.
    3 cups Heavy Cream, ⅔ cup Allulose, 6 tablespoons Swerve Brown
  • Bring the mixture to a boil. Then reduce the heat to a simmer and cook, stirring continuously until thickened and reduced by about 25%. It should be a fairly dark caramel color.
  • Remove from heat and allow to cool for about 5 minutes.

To Assemble:

  • Make space in your fridge for a tray so that you can place all of the cookies in a single layer. Line the tray with aluminum foil for easier cleanup.
  • Set out the cookie cups on that tray. Fill each cookie cup with the sugar free dulce de leche while it is still a bit warm and easily pourable. (If you wait too long, it will set up and be harder to work with.) Fill each to the top.
  • Place the filled cookie cups in the fridge and allow them to chill and set for at least 2 hours. This gives them plenty of time to solidify.
  • Serve at room temperature or chilled. After that you can store them in an airtight container in the fridge with a sheet of waxed paper between layers of cookie cups.

Equipment

Notes

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Keto Dulce de Leche Pumpkin Cookie Cups
Amount per Serving
Calories
101
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
25
mg
8
%
Sodium
 
30
mg
1
%
Potassium
 
25
mg
1
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
481
IU
10
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
24
mg
2
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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