Description
Sugar-Free Mini Vanilla Cream Cups are bite-sized desserts featuring a buttery almond flour base, a smooth vanilla cream filling, and a rich sugar-free chocolate topping, perfect for low-carb and keto lifestyles.
Ingredients
- 1 cup almond flour
- 2 tablespoons unsalted butter, softened
- 1 tablespoon erythritol or preferred sugar substitute
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup cream cheese, softened
- 2 tablespoons heavy cream
- 2 tablespoons powdered erythritol or sugar substitute
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, butter, erythritol, vanilla, and salt until crumbly dough forms.
- Press dough into greased mini muffin tin to form cups.
- Bake for 10–12 minutes until golden, then cool completely.
- Beat cream cheese, heavy cream, powdered sweetener, and vanilla until smooth.
- Fill cooled cups with vanilla cream.
- Melt chocolate chips with coconut oil until smooth.
- Drizzle or spread chocolate over the cream filling.
- Refrigerate for at least 1 hour before serving.
Notes
- Allow cups to cool completely before filling.
- Chill before adding chocolate for cleaner layers.
- Use powdered sweetener for smoother texture.
- Store refrigerated to maintain structure.
- Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
