Keto Sugar Cookies | Berries And Cream!
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Servings 12 mini cups
Combine almond flour, coconut flour, erythritol, baking powder and salt. Mix until well combined.
Add vanilla, egg and butter. Cut butter into flour mixture, or combine on pulse setting in a food processor.
Refrigerate dough for at least 60 minutes.
Pre-heat oven to 375F.
After refrigerated, divide the dough into 12 balls.
Spray a muffin pan with coconut or avocado oil. Flatten balls and place one each into muffin pan hole and form a “cup”.
Bake for 8-10 minutes until golden brown. Press down the dough with a spoon or small glass to make more of a cavity.
Let cookie cups sit for 5-10 minutes and then transfer to a cooling rack.
Let cookie cups cool completely before adding filling.
NOTE: Makes 7 normal sized muffins cups or 12 small ones.
Add cream cheese, sour cream, stevia and vanilla extract to a medium bowl. With a hand mixer, beat until fluffy and combined.
Refrigerate filling for 30 minutes to chill.
Spoon 1 ½ - 2 tablespoons of sour cream mixture into each cookie cup.
Top each cookie cup with a few berries.
Serve immediately and enjoy. Best stored in an air tight container in the fridge up to 5 days.
**Nutrition listed is for 12 mini sugar cookie cups.
Net Carbs: 2g
Serving Size: 1 Mini Cup
Calories: 144kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Fiber: 1g