Updated: Oct 30, 2021
Sugar Cookie Cups:
1-1/2 cups almond flour
1/2 cup coconut flour
3/4 cup Lakanto Golden sweetener
1/4 cup Pyure granulated sweetener
1 tablespoon baking powder
1 tablespoon gelatin
2 eggs, whisked
2 tablespoons vanilla extract
3 tablespoons melted butter (sub with melted Coconut Manna for an easy Dairy Free option)
8 oz softened cream cheese
1/4 cup sour cream
1/2 cup powdered Monkfruit sweetener
2 teaspoons vanilla extract
1 teaspoon lemon juice
48 dark chocolate sugar free chips
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the dry ingredients.
Slowly mix in the eggs and vanilla extract then pour in the melted butter. Once all ingredients are incorporated, roll the dough into a ball and cover with saran wrap and refrigerate two hours
Grease a mini muffin tin with cooking spray. Pinch of 1- 1-1/2" size balls of the dough and press down into the mini muffin tins. Make an indent with your thumb and press down.
Bake for 10 minutes.
Allow to cool completely then remove and place on your serving dish.
To prep the cheesecake filling, whip all ingredients together in a stand mixer. Taste, adjust sweetener if desired.
Using a pastry bag or Ziploc with the tip cut off, pipe "swirls" upward to look like ghost shapes in the cookie cups.
Press two chocolate chips to resemble eyeballs into each one.
Refrigerate any leftovers up to four days in the refrigerator.
Yields 25-30 mini cups