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Keto Nutella Cookie Cups

Yields12 Servings

keto nutella cookie cups

Ingredients
 1 ½ cups blanched almond flour
 1 stick butter, softened
 ½ cup erythritol optional: swap out for 3/4 cup allulose
 ½ cup stevia-sweetened dark chocolate chips
 1 large egg
 1 tsp unflavored gelatin powder
 1 tsp vanilla extract
 1 tsp baking powder
 ¼ tsp salt
 6 tsp sugar-free, keto Nutella (chocolate hazelnut) spread
Directions
1

In a bowl, mix together all of the dry ingredients (almond flour, sweetener, gelatin, salt, baking powder), excluding the chocolate chips.

2

In a separate bowl, combine the wet ingredients (butter, egg, vanilla extract) and mix with an electric mixture until well combined.

3

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.

4

Fold in the chocolate chips until evenly distributed.

5

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.

6

Wrap up the dough into a ball and place in the refrigerator for 30 min- 1 hour or until firm.

7

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.

8

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).

9

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.

10

Scoop 1/2 tsp of the chocolate-hazelnut Nutella spread into each cookie cup.

11

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.

12

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.

13

Allow to completely cool (30 min- 1 hour) before removing from the tin and serving.

14

Try enjoying these delicious keto Nutella cookie cups by themselves or warmed with a scoop of vanilla keto ice cream on top!

Nutrition Facts

Serving Size 1 cookie cup

Servings 12

2.3g
Net Carbs

Amount Per Serving
Calories 196
% Daily Value *
Total Fat 17.8g28%
Total Carbohydrate 7.8g3%

Dietary Fiber 5.5g22%
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.