Keto Nutella Cookie Cups

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.