Low Carb Cookie Cups

Author: Tamara Williams
Looking for an edible bowl to hold your favorite on-plan recipe. Look no more. This sugar-free cookie cup is sturdy and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Heavy S
Servings 6


  • Whisk
  • 1 Small Bowl
  • Medium Bowl
  • Silicone Muffin Pan (You can also use a metal muffin pan with silicone muffin liners)
  • Medium Saucepan
  • Measuring Spoons
  • Measuring Cups
  • Handheld or Stand Mixer


  • 1/2 cup THM Baking Blend
  • 1/8 tsp. Baking Soda
  • 1/2 tsp. Baking powder
  • 1/2 tsp. Salt
  • 1/4 cup Lily's Salted Caramel Chocolate Chips (Any sugar-free, on-plan chocolate chips will work)
  • 1/4 cup THM Gentle Sweet ( You can substitute 1/2 cup Swerve, 1/2 THM Erythritol, 1/2 Xylitol, or 1/2 cup of any other low carb sweetener, the measures 1 cup for 1 cup for sugar)
  • 5TBS plus 1 tsp Butter Softened at room temperature (not melted).
  • 1 tsp vanilla extract
  • 1 egg Room temperature.


  • Pre-heat oven to 350° F.
  • Add baking blend, baking soda, baking powder, and salt into a bowl, whisk together and set aside.
  • Use mixer to cream together butter and sweetener.
  • Add egg and mix until fully incorporated.
  • Gradually add the dry ingredients to the butter mixture, mixing well.
  • Scoop out tablespoons of dough, roll into a ball in your hands, and place into muffin tin.
  • Use the back of tablespoon to gentle form an indent into the center of each cookie.
  • Bake for 10 to 15 minutes until golden brown.
  • Remove from oven, and use the back of tablespoon to make an indent into the center of cookie again.
  • Allow to cool in pan for 30 minutes.
  • Remove from pan, and allow to cool completely on cooling rack.
  • Once completely cooled, add ice cream or other desired filling.
Keyword Chocolate, Low-Carb, Sugar-Free
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