Chocolate Chip Cookie Pudding Cups
Chocolate Chip Cookie Pudding Cups

Chocolate Chip Cookie Pudding Cups

Recipes   Gluten Free     Sweets    


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


Cookie Cups

  1. Preheat oven to 325F. Lightly grease a 24 cavity mini muffin tin.
  2. 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.
  3. 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.
  4. 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

  1. In a medium saucepan over medium heat, combine almond milk, whipping cream and Swerve. Bring to a simmer, stirring until sweetener is dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon pudding into cookie cups and refrigerate until set, about 1 hour. Top with lightly sweetened whipped cream, if desired.

Makes 24 servings.

Chocolate Chip Cookie Pudding Cups
Nutrition Facts

Serving Size 1

Servings 24

Calories 160
Total Fat 14g
Total Saturated Fat 7g
Cholesterol 60mg
Sodium 85mg
Total Carbs 12g
Dietary Fiber 4g
Sugars 1g
Added Sugar 0g
Swerve 7g
Protein 3g
Net Carbs: 1g
Chocolate Chip Cookie Pudding Cups