In a bowl, mix together all of the dry ingredients (almond flour, sweetener, gelatin, salt, baking powder), excluding the chocolate chips.
In a separate bowl, combine the wet ingredients (butter, egg, vanilla extract) and mix with an electric mixture until well combined.
Slowly pour the dry ingredient mixture into the wet ingredient bowl.
Note: Start by adding about 1/3 of the mixture, stir, and then continue to add in increments of 1/3 until well combined.
Fold in the chocolate chips until evenly distributed.
Lay out a sheet of plastic wrap and place the dough into the center.
Note: You can use a ziplock bag if you don't have plastic wrap.
Wrap up the dough into a ball and place in the refrigerator for 30 min- 1 hour or until firm.
Preheat the oven to 350°F and grease a mini muffin tin.
Note: You can use a regular-size muffin tin but, the recipe will make less and need to cook for additional time.
Remove the dough ball from the fridge and cut in half. (you will need 1 half for the base and 1 half for the top).
Section out the dough and press into the greased muffin tin to form the bottom.
Note: Make sure to press a well/cavity into this mixture. Each muffin tin should have a shape similar to pie crust.
Scoop 1/2 tsp of the chocolate-hazelnut Nutella spread into each cookie cup.
Form 12 flat cookie shapes out of the remaining dough and place on top of the filled cookie cup bottoms.
Note: Make sure to press the sides into the dough bottom so that it forms one continuous cup.
Bake for 8-12 minutes or until the top is starting to become golden brown around the edges.
Note: They should still be soft and kind of mushy at the top.
Allow to completely cool (30 min- 1 hour) before removing from the tin and serving.
Try enjoying these delicious keto Nutella cookie cups by themselves or warmed with a scoop of vanilla keto ice cream on top!
Serving Size 1 cookie cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.