Keto Easter Cookie Cups

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• Almond flour: I don’t recommend coconut flour for this recipe, although other nut and seed flours can work. They will look more coarse but be tasty!
• Sweetener: I recommend a combination of sweeteners here. I used granular Swerve in the cookie cups, and allulose in the chocolate filling. But you have options so check out the Expert Tips!
• Egg white: You don’t need a whole egg here, just one egg white. You can use cartoned egg whites.
• Whipping cream: The filling for these little keto cookie cups is a chocolate ganache. And every good ganache starts with whipping cream! You could use coconut cream for a dairy-free option.
• Unsweetened chocolate: Remember, this is chocolate with no sweetener whatsoever. Sugar-free chocolate like Lily’s or ChocZero makes the ganache too thin.
• Keto candy: I used Lily’s candy coated chocolate pieces (some of the regular and some of the peanuts), because they come in perfect pastel Easter colors. But you could do a lot of fun things with this. Check the Expert Tips for more ideas!
• Keto sprinkles: These are optional but I had a lot of fun using green sprinkles from The Sprinkle Company for the grass.
• Baking staples: Baking powder, butter, vanilla, salt.

1. Prepare the cookie dough: In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.

2. Form the cookie cups: Roll the dough into scant 1 inch balls and place in the prepared muffin cups. Bake 5 minutes in ball form, then remove from the oven and use your thumb, a rounded teaspoon, or another blunt rounded instrument to press a deep well into the center of each ball.

3. Bake: Bake another 10 to 12 minutes, until just browning lightly on the edges. Remove and let cool completely in the pan. If the wells in your cookies have puffed up a bit, reshape them when the cookies are still warm. Once cool, pop the cookie cups out of the silicone molds.

4. Prepare the chocolate filling: In a medium saucepan over medium heat, combine the cream, sweetener, and espresso powder. Bring to a simmer, then remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then whisk until smooth. Spoon into the cookie cups and let set 15 minutes or so.

5. Decorate: Carefully arrange 2 to 3 candy pieces in the cookie cups to look like Easter eggs. Add a few sugar-free sprinkles, if desired.

If you can’t get your hands on the Lily’s candy coated pieces, I have some other ideas for you.

• Both MaxSweets and HighKey also make candy pieces. They aren’t quite the pretty pastels of the Lily’s version but they will work!
• You can use the chocolate dipped almonds from Lily’s or ChocZero, as they would be perfectly egg shaped.
• You could dip almonds in keto white chocolate, and you can color that white chocolate with some natural food coloring.
• You can use plain almonds, either with skin or blanched to remove the skin.
• If you want to replace the keto sugar-free sprinkles, try mixing a little shredded coconut with some natural green food coloring.