This post may contain affiliate links, read our disclosure policy.

Fans of tiramisu, rejoice! A delicious keto-friendly way to indulge in the sweet coffee-soaked treat is with these tiny cookie cups. Making them is simple, and sharing them with friends is a terrific idea. You might want to keep them all to yourself, though, so be prepared.

I adore the traditional Italian layered dessert, just like any other person with taste buds. Naturally, I also have a fantastic keto tiramisu recipe that I love. Additionally, I’m partial to small, bite-sized desserts that I can bring to gatherings and parties. One of my friends’ favorites is Keto Cheesecake Bites.

My blog has had this recipe for Tiramisu Cookie Cups for a very long time. I had virtually forgotten about this long-forgotten keto dessert. I’m happy I noticed it again, though I’m not sure why. I made them again, made a few minor adjustments to the recipe, and brought them to a potluck at my gym. They were so popular that they vanished entirely.

• Almond flour: Use a good, finely ground almond flour for the cookie cups for the best texture. If you need to be nut-free, you can try using sunflower seed flour, but you will need to add a tablespoon of lemon juice to offset the green reaction.
• Sweetener: If you want the cups to have some crispness, you need to use an erythritol based sweetener. But the filling should be made with powdered sweetener.
• Mascarpone cheese: This creamy Italian soft cheese has a naturally sweet taste. Most brands are made with cream so they have almost zero carbs per serving. But a few brands do have some carbs so make sure to read your labels.
• Heavy cream: This gives your tiramisu filling a light, mousse-like texture.
• Espresso powder: Instant espresso powder adds just the right hint of coffee.
• Sugar free coffee liqueur: You can also use a tablespoon of dark rum.
• Cocoa powder: Dusting the finished tarts lightly with cocoa powder, just like the classic dessert!
• Kitchen staples: Butter, eggs, baking powder and salt.

1. Prepare the cookie dough: In a large bowl, whisk together the almond flour, sweetener, espresso powder, baking powder and salt. Stir in the butter, egg, and vanilla until the dough comes together.
2. Form the cups: Roll into approximately 1-inch balls and place into the prepared mini-muffin tin. Press the dough into the bottom and up the sides of each mini-muffin cup.
3. Bake the cups: Bake at 325ºF for 10 to 12 minutes, until the edges are lightly brown and the cookie cups are puffed up a bit. Remove and let cool 10 minutes, then gently press into the centers with a blunt rounded implement to reform the wells. Allow to cool completely, then gently loosen with a knife to remove from the muffin pan.
4. Beat the mascarpone: In a large bowl, beat the mascarpone on medium low until smooth. Don’t over-beat, as it may separate. Beat in the sweetener and coffee liqueur until just combined.
5. Whip the heavy cream: In a separate bowl, beat the whipping cream until it holds stiff peaks. Carefully fold into the mascarpone mixture.
6. Pipe into the cups: Spoon or pipe filling into cooled cookie cups. Sift cocoa powder over top and refrigerate 20 minutes to firm up.

Tips for Success

Mascarpone is more finicky than cream cheese because it doesn’t have any fillers or emulsifiers. So you need to be very careful not to over-beat it or it will curdle and separate. Just beat it on medium low long enough to smooth it out.

If you don’t have any mascarpone, you can use 4 ounces of cream cheese and 1/4 cup of sour cream. You can use all cream cheese but it tends to be much heavier.

If your mini-muffin pan is not very non-stick, I recommend using parchment or silicone mini muffin liners.

Sweetener options: As noted above, you will want an erythritol based sweetener if you want a cookie that has a bit of crispiness to it. Alleles sweeteners or blends with alleles will make the cookie very soft, and it may cause them to darken more. Keep your eye on them if you use it!

FEW THINGS TO KNOW BEFORE YOU COOK

Can you make Keto Cookie Cups in advance?

You can make these cookie cups 1 to 2 days in advance. Because of the creamy filling, you need to keep them refrigerated until ready to serve. You could also make just the cookie cup part well in advance and freeze them, unfilled. Then you can fill them an hour or two before serving.

How many carbs are in Tiramisu Cookie Cups?

This keto tiramisu cookie cup recipe has 5.5g of carbs and 2.0g of fiber per serving. That comes to 2.5g net carbs for 2 cookie cups.

Ingredients 

Cookie Cups:

• 2 cups (224 g) almond flour
• 1/2 cup (100 g) erythritol sweetener
• 1 tsp espresso powder or instant coffee
• 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (85.21 g) butter, melted
• 1 large egg
• 1 tsp vanilla extract

Tiramisu Filling:

• 6 oz (170.1 g) mascarpone cheese, room temperature
• 1/3 cup powdered sweetener
• 1 tbsp sugar-free coffee liqueur, (or dark rum)
• 1/4 cup (59.15 ml) whipping cream, chilled
• Cocoa powder for sprinkling

Instructions

Cookie Cups

• For the cookie cups, preheat the oven to 325ºF and grease a mini muffin tin (24 mini-muffin capacity).
• In a large bowl, whisk together the almond flour, sweetener, espresso powder, baking powder and salt. Stir in the butter, egg, and vanilla until the dough comes together.
• Roll into approximately 1-inch balls and place into the prepared mini-muffin tin. This recipe will make exactly 24 so if you’ve made your balls too big or too small, go back and redistribute the dough.
• Press the dough into the bottom and up the sides of each mini-muffin cup. Bake 12 to 15 minutes, until the edges are lightly brown and the cookie cups are puffed up a bit.
• Remove and let cool 10 minutes, then gently press into the centers with a blunt rounded implement to reform the wells. Allow to cool completely, then gently loosen with a knife to remove from the muffin pan.

Tiramisu Filling

• In a large bowl, beat the mascarpone on medium low until smooth. Don’t over-beat, as it may separate. Beat in the sweetener and coffee liqueur until just combined.
• In a separate bowl, beat the whipping cream until it holds stiff peaks. Carefully fold into the mascarpone mixture.
• Spoon or pipe filling into cooled cookie cups. Sift cocoa powder over top and refrigerate 20 minutes to set.

See you at the next Recipe !