Keto Berry Cookie Cups
Recipe Makes 16
Ingredients
Sugar Cookie Base:
- 1/3 c cashew butter
- 1/3 c almond butter
- 1/3 c coconut butter (melted down)
- 1/2 c coconut flour
- 2/3 c lakanto monk fruit sweetener
- 3 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp himalayan salt
Cream Cheese Filling:
- 1 8 oz pkg cream cheese – room temp
- 15-20 drops stevia
- 1 tsp lemon zest
- 1 tsp lemon juice
*Fresh Raspberries & Blueberries for topping*
Directions:
- Preheat Oven to 350 degrees
- Combine all sugar cookie ingredients to form the dough
- (Tip to melt down the coconut butter, place the glass jar into a saucepan of simmering water until it becomes liquid)
- Grease a mini muffin tin
- Evenly disperse the sugar cookie dough into 16 of the mini muffin pan
- Form the dough up the sides and make it into a cup shape, so you can fill with the cream cheese.
- Bake for 12-15 minutes, or until the edges get toasty.
- Let cool completely
- Combine all ingredients for the Cream Cheese Filling (make sure the cream cheese is room temp)
- Once cookies are cooled, fill with cream cheese filling & top with berries.
- Enjoy!
Macros (1 cup):
186 Calories
15.9g Fat
3.8g Net Carbs
4.8g Protein
