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
Two delicious desserts in one little package!
- 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
- 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
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.
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