• María Fernanda López

Chocolate Fruity Cookie Cups (Low Carb & Gluten Free)

Speaking from a former cookie monster, I have to say that these cookie cups are a whole new level. We all love a classic, we know, we know. But when I think that cookies are just a whole world and the ways to make that dopamine running are endless.


These cookie cups are just the perfect recipe for you to prepare and to enjoy the fun that comes with baking... plus these are freakingly great tasting! A delicious chocolate base, a creamy filling and amazing toppings, not to mention that these are low carb, healthy and delicious!



About these Chocolate Fruity Cookie Cups:

With a chocolate cookie base, made with simple ingredients; coconut flour and coconut oil. So the cookie base is gluten free and keto friendly. The filling is made from ricotta cheese and the toppings... well, all the chocolate and berries!


The fiber in these, plus being lower in carbs will be great even if you are trying to watch your glucose levels. The coconut flour in this recipe, plus the protein from the ricotta cheese are the perfect match for a steady glucose level.



The filling is a creamy and flavorful combination of ricotta cheese along with some granulated monk fruit. And as toppings I simply added those strawberries and dark chocolate patties, un raspberry from Pri Manuka Honey Dark Chocolate Patties. The use manuka honey and guys, these are amazing!



Overall, these are the ingredients needed for these Chocolate Fruity Cookie Cups:

  • Coconut flour

  • Keto coffee creamer or coconut oil

  • Granulated monk fruit

  • Egg

  • Ricotta Cheese

  • Strawberries

  • Chocolate of choice

Jojo's Raspberry Dream Keto Chocolate, is a great low carb option while being also plant-based, and I've got a discount for you to try! Honestly one of my favorites when it comes for baking, melting and snacking (PURELYHL for discount).



This really reminds me of a fruit oreo cookie, makes sense since the chocolate base and the creamy filling is... pretty much like an oreo. But healthier, we've stepped it up!


Summer calls for all the berries, eating seasonal keeps recipes interesting! Plus you can enjoy the freshness at a much better price. Although buying frozen is never a bad idea too, I do love keeping berries in the freezer around the year.



The full instructions will be below along with the nutritional information per serving. A good low carb and high protein recipe that will be even a good snack or treat for any time of the day!


Overall this recipe is:

  • Low Carb

  • Gluten Free

  • Freezer Friendly

  • Meal Prep Friendly

  • Delicious!




The end result

Guys, I nailed it with these cookies. Oreo type of cookie cups... but with a level up. These are fun, healthy and flavorful! The chocolate cookie base is just perfect along with the creamy ricotta cheese, not to mention the chocolate and strawberries on top.



A great recipe to feed a crowd since it's easy to make and it makes 12 cookie cups. These will impress your guests, or even for yourself! I didn't share these baddies, they were delicious!



This is a great recipe that your family or friends will love! Easy to prepare and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb cookie cup for the win!



Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!




With love,

María


Try more recipes here!



Chocolate Fruity Cookie Cups

By María Fernanda López

Serves 12


Ingredients

Cookie Base

  • 2/3 cup of coconut flour

  • 3/4 cup of water or nut milk

  • 1/4 cup of ghee or coconut oil

  • 2 tbsp of cacao powder

  • 1 tsp of baking soda

  • 1/3 cup of granulated monk fruit

  • 1 egg

Filling


Method

  1. Preheat the oven at 350.

  2. Mix the dry ingredients for the cookies.

  3. Add the liquids and egg, mix well.

  4. Press the dough into twelve silicone muffin cups.

  5. Create a deeper center using a spoon, we'll use it to add the ricotta cheese in there.

  6. Bake for 18-20 minutes.

  7. Blend the ricotta cheese with granulated monk fruit and top the baked cookies with it.

  8. Top with your chocolate and blackberries

  9. Enjoy!

Nutritional Information per serving (152 kcal)

Fat: 9.9g

Carbs: 12.6g

Fiber: 2.7g

Net Carbs: 6.7g

Protein: 4.4g





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