Keto Irish Cream Cookie Cups
These delightful Keto Irish Cream Cookie Cups will make your taste buds dance an Irish jig! Chewy ginger cookie cups are filled with a decadent Irish cream making them the perfect dessert addition to your next dinner party (or St. Patty’s Day celebration) all while keeping things sugar free and low-carb. Sham-rock your dessert game with these delicious treats!
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Servings: 48 mini cookie cups
Calories: 145kcal
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:
Your Own Recipe Notes
Nutrition
Nutrition Facts
Keto Irish Cream Cookie Cups
Amount per Serving
Calories
145
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
32
mg
1
%
Potassium
48
mg
1
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
317
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
34
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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