why make this recipe
This snack is quick, tasty, and low in carbs. It uses nuts and almond flour for a rich bite. You get a sweet white chocolate center with a crunchy pecan shell. If you like similar treats, try this chewy maple cinnamon cookies with white chocolate for another simple sweet.
introduction
This recipe makes small cookie cups you can hold in one bite. They are easy to mix and press into tins. They chill fast and finish in about 30 minutes. The mix uses simple pantry items and gives a crunchy shell with sweet white chocolate inside.
how to make White Chocolate Pecan Cookie Cups
You can make these in a few steps. Follow the ingredient list and press the mix into mini muffin tins. Melt the white chocolate and pour it in. Chill until firm. For a basic cookie method, you can also learn from a simple chewy chocolate chip cookies method to help shape and press the dough if you want steadier cups.
Ingredients :
- 1 cup pecans, chopped
- 1 cup almond flour
- 1/4 cup erythritol or preferred sweetener
- 1/2 cup unsweetened cocoa or white chocolate chips (sugar free)
- 1/4 cup coconut oil or butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions :
- In a bowl, mix the chopped pecans, almond flour, erythritol, and salt.
- Add the melted coconut oil and vanilla extract, stirring until combined.
- Press the mixture into mini muffin tins to form cups.
- Fill each cup with melted white chocolate chips.
- Refrigerate until set, about 30 minutes.
- Enjoy as a low-carb treat!
how to serve White Chocolate Pecan Cookie Cups
Serve cold or just after you take them from the fridge. Place them on a small plate or a tray for guests. They work well with tea or coffee. You can also add a small sprinkle of crushed pecans on top for a nice look.
how to store White Chocolate Pecan Cookie Cups
Keep them in a covered container in the fridge. They last up to 1 week chilled. For longer storage, freeze them in a sealed bag for up to 1 month. Let frozen cups sit 5 minutes at room temperature before eating.
tips to make White Chocolate Pecan Cookie Cups
- Chop pecans small so the mix presses easier.
- Pack the mixture firmly into each muffin cup to keep the cup shape.
- Warm the white chocolate slowly to avoid burning.
- Use silicone mini muffin tins for easy removal.
- For a firmer shell, press an extra thin layer of almond flour mix around the sides. See a nut tart idea in this chocolate bourbon pecan tart for more nut crust tips.
variation (if any)
- Swap erythritol for your favorite sweetener in the same amount.
- Use butter instead of coconut oil for a richer taste.
- Add a pinch of cinnamon to the shell for warm spice.
- Use sugar-free dark chocolate instead of white chocolate for a different flavor.
FAQs
Q: Can I use whole pecans instead of chopped?
A: You can, but chop them for an even mix that presses well.
Q: Can I make the cups without a muffin tin?
A: You can press them by hand on parchment, but a mini muffin tin makes nicer cups.
Q: Are these dairy free?
A: Use coconut oil and dairy-free white chocolate to keep them dairy free.
Q: Can I use regular sugar instead of erythritol?
A: Yes. Use the same amount of sugar or adjust to taste.
Conclusion
Try these simple cookie cups for a quick low-carb treat, and for more nutty cookie ideas check this Baking Class On Rue Tatin: Butterscotch Pecan Cookie Cups.
Print
White Chocolate Pecan Cookie Cups
- Total Time: 30 minutes
- Yield: 24 cookie cups 1x
- Diet: Low Carb, Gluten Free
Description
Delicious mini cookie cups with a crunchy pecan shell and a sweet white chocolate center.
Ingredients
- 1 cup pecans, chopped
- 1 cup almond flour
- 1/4 cup erythritol or preferred sweetener
- 1/2 cup unsweetened cocoa or white chocolate chips (sugar free)
- 1/4 cup coconut oil or butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a bowl, mix the chopped pecans, almond flour, erythritol, and salt.
- Add the melted coconut oil and vanilla extract, stirring until combined.
- Press the mixture into mini muffin tins to form cups.
- Fill each cup with melted white chocolate chips.
- Refrigerate until set, about 30 minutes.
- Enjoy as a low-carb treat!
Notes
For firmer shells, press an extra thin layer of almond flour mix around the sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cookie cups, low carb dessert, pecan dessert, white chocolate cookies