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Chocolate Chip Cookie Pudding Cups

What’s better than one of your favorite desserts? Two of your favorite desserts! And what’s better than two of your favorite desserts? You thought I was going to say three of your favorite desserts, didn’t you? And that might be tasty but it might also give you a tummy ache! Instead, how about two of your favorite in one low carb, sugar-free and guilt-free package? And how about if they come in mini form so you can eat two? Or three, if you want to. I promise I won’t tell.

This recipe is all about combining two classic, well-loved desserts in one. Cookie cups are all the rage these days and it’s no surprise. Making a cup out of cookie dough by baking it in muffin tins is pretty brilliant. And then you have this lovely, delicious vessel you can fill with any number of tasty fillings. Really, the possibilities are endless.

With that in mind, I set about creating a seriously kid-friendly dessert here. My kids love my almond flour chocolate chip cookies and my son has recently been asking me to make some pudding. It didn’t take much mental acrobatics to arrive at the conclusion that I should combine the two in cookie cup form. These were so fun and a hit with kids and adults alike.

Go on, eat on. Or three. They are guilt-free, after all.

Chocolate Chip Cookie Pudding Cups
by Carolyn Ketchum
category: Sweets
Two delicious desserts in one little package!


 

Ingredients

Cookie Cups:

  • 2 cups almond flour
  • ½ cup Swerve Sweetener
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, melted
  • 1 large egg
  • 2 tsp molasses (optional, for color and flavor)
  • ½ tsp vanilla extract
  • ⅓ cup sugar-free chocolate chips

Chocolate Pudding:

  • ¾ cup unsweetened almond milk
  • ¾ cup heavy whipping cream
  • ⅓ cup Swerve Sweetener
  • 4 large egg yolks
  • ½ tsp xanthan gum
  • ¼ cup cocoa powder
  • 1 ounce unsweetened chocolate, chopped
  • 2 tbsp butter
  • ½ tsp vanilla extract

Instructions

Cookie Cups:

Preheat oven to 325F. Lightly grease a 24 cavity mini muffin tin.

In a large bowl, whisk together almond flour, Swerve, coconut flour, baking powder and salt. Stir in melted butter, egg, molasses if using, and vanilla extract until dough comes together. Stir in chocolate chips.

Roll dough into balls a little larger than 1 inch in diameter. Place balls into the cavities of mini muffin pan (you should get 24). Press into bottom and up sides of mini muffin cavities to create a cup.

Bake 12 minutes, until set and golden brown. Remove from oven and press cups back into shape with the handle of a wooden spoon (they will have puffed up). Let cool 15 minutes, then gently loosen from pan with a sharp knife. Let cool completely.

Chocolate Pudding:

In a medium saucepan over medium heat, combine almond milk, whipping cream and Swerve. Bring to a simmer, stirring until sweetener is dissolved.

In a medium bowl, whisk egg yolks until smooth. Slowly add about ½ cup of the hot cream mixture, whisking continuously. Then slowly whisk egg yolks back into cream mixture in saucepan.

Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until it begins to thicken, another 3 or 4 minutes.

Remove from heat and add chopped chocolate and butter. Let sit for a few minutes until melted, then whisk to combine. Stir in vanilla extract. Let cool 10 minutes.

Spoon pudding into cookie cups and refrigerate until set, about 1 hour. Top with lightly sweetened whipped cream, if desired.

Makes 24, 2-3 servings

Sushi Roll Salad: Old Favorites Made New

Sushi Roll Salad 2

I get no greater thrill than remaking an old family favorite into a newer, healthier version that everyone loves. Really, it’s quite funny how excited I get. I rave about it through mouthfuls, immodestly patting myself on the back, and crowing delightedly about how it tastes just like the real thing. I may even have run a victory lap or two. I can neither confirm nor deny this fact.

This recipe is no different. The first time I had the conventional rice-based version of this dish, my sister-in-law served it to us on a visit to her house. It was love at first bite, all those tangy sushi flavors in a salad. She pointed me to the recipe on Epicurious and I made it many, many times afterward. I brought it to virtually every potluck and backyard bbq we went to, and I was always asked for the recipe. But once I started a low carb, sugar-free diet, I figured this beloved dish was lost to me forever.

Thank goodness for the lowly cauliflower and its amazing versatility. When it’s finely chopped, or “riced”, it really does make a great rice replacement. So that was a great starting point. I looked at the other ingredients in the conventional recipe and the only one that gave me pause was the rice vinegar. It’s surprisingly high carb, at 6 g of sugars per tablespoon. But my solution worked perfectly. I simply used apple cider vinegar and a few tablespoons of Swerve to get that slight sweetness. The rest was easy!

So here’s to the new old family favorites. I hope you love this one as much as I do.

Sushi Roll Salad 2

Sushi Roll Salad

by Carolyn Ketchum

category: desserts

Grain-free sushi roll in a bowl!


 

Ingredients

12 ounces riced cauliflower, about 1 medium head

1/2 cucumber, quartered and sliced

1 tbsp pickled ginger, finely chopped

3 scallions, finely chopped

2 tbsp water

3 tbsp apple cider vinegar

2 tbsp granulated Swerve Sweetener

1 1/2 tsp wasabi paste (more to taste)

1/4 tsp salt

2 tbsp toasted sesame seeds

4 small sheets toasted seaweed, cut thinly into strips

1 avocado, thinly sliced

Instructions

Place riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).

Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.

In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.

Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.

 

Makes 4 servings

 

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