Raspberry Caramel Cookie Cups are chewy, rich, and bursting with bold flavor—yet they’re completely keto, vegan, and gluten-free. These bite-sized indulgences combine the nutty base of almond flour cookie dough with gooey dairy-free caramel, tart raspberry jam, and dark chocolate chunks. Whether you’re serving them as a healthy treat or a decadent dessert, they deliver luxurious taste with wholesome ingredients.

Why You’ll Love This Recipe

Allergy- and diet-friendly: Keto, vegan, gluten-free, dairy-free, and refined sugar-free.
Miniature indulgence: Small, snackable portions perfect for dessert platters or midday cravings.
Layered flavors: Sweet and salty caramel, tart raspberry, and rich chocolate in each bite.
Simple and quick: Only 20 minutes total, with easy-to-find ingredients and no fancy equipment.
Customizable: Swap fillings and toppings to suit your taste or seasonal fruit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Cups:

almond flour
coconut flour
coconut sugar or keto sweetener
coconut oil, melted
almond butter
vanilla extract
sea salt
baking soda

Filling and Toppings:

raspberry jam or homemade raspberry compote
dairy-free dark chocolate, chopped

Optional Caramel Filling:

coconut cream
maple syrup or keto syrup
sea salt

Directions

1. Prepare the Cookie Dough:

Preheat your oven to 350°F (175°C).
Grease a mini muffin tin or line with silicone baking molds.
In a large mixing bowl, combine almond flour, coconut flour, coconut sugar or sweetener, baking soda, and sea salt.
Add melted coconut oil, almond butter, and vanilla extract. Mix until a soft dough forms.

2. Shape and Bake:

Divide the dough evenly into 12 portions. Press each into the muffin wells, creating a small cup shape with your thumb or the back of a spoon.
Bake for 8–10 minutes, or until lightly golden.
Remove from the oven and let cool in the tin for 5 minutes to firm up.

3. Make the Caramel (Optional):

In a small saucepan over low heat, combine coconut cream and maple syrup.
Simmer gently, stirring often, for 5 minutes or until the mixture thickens slightly. Add a pinch of salt and set aside to cool slightly.

4. Fill the Cups:

Spoon about 1 teaspoon of the caramel sauce into each cooled cookie cup (if using).
Add a teaspoon of raspberry jam or compote on top.
Sprinkle chopped dairy-free dark chocolate over each cup.

5. Set and Serve:

Allow the cups to cool and set at room temperature or place in the fridge for a firmer texture.
Serve slightly chilled or at room temperature for a gooey center.

Servings and timing

Servings: 12 cookie cups
Prep time: 10 minutes
Baking time: 10 minutes
Total time: 20 minutes

Variations

Berry twist: Swap raspberry jam with blueberry, blackberry, or strawberry compote.
Nut-free: Use sunflower seed butter and a seed-based flour blend if avoiding nuts.
Chocolate base: Add 1 tablespoon of cocoa powder to the cookie dough for a deeper flavor.
Crunchy topping: Garnish with chopped nuts, cacao nibs, or toasted coconut.
Festive version: Add a pinch of cinnamon or cardamom to the dough for holiday flair.

Storage/Reheating

Store in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 1 week. For longer storage, freeze for up to 1 month. Thaw at room temperature or warm briefly in the microwave before serving.

FAQs

Can I skip the caramel?

Yes, you can make these without the caramel for a quicker, simpler version using only jam and chocolate.

Is coconut sugar keto?

No, it’s not strictly keto. Use a keto-approved granulated sweetener like erythritol or monk fruit if following a ketogenic diet.

Can I make these without a mini muffin tin?

Yes, use silicone baking cups on a tray or shape small cookie nests on a parchment-lined sheet.

What kind of chocolate works best?

Use high-quality dairy-free dark chocolate with 70% cacao or higher for a rich finish.

Can I make a nut-free version?

Yes, replace almond flour with sunflower seed flour and almond butter with sunflower seed butter.

Is the cookie base soft or crunchy?

It’s chewy in the center with a lightly crisp edge once baked and cooled.

What consistency should the caramel have?

It should be slightly thickened but pourable—thicker than syrup, thinner than fudge.

Can I use store-bought raspberry jam?

Yes, look for one with no added sugar or sweeteners to keep the recipe clean and keto-friendly.

Are these suitable for kids?

Absolutely—these naturally sweetened, wholesome treats are kid-friendly and allergy-conscious.

Can I double the recipe?

Yes, this recipe scales easily for a larger batch. Just bake in batches or use multiple pans.

Conclusion

Raspberry Caramel Cookie Cups are a smart, satisfying way to indulge in something sweet without sacrificing health goals. Whether you’re keto, vegan, gluten-free, or simply looking for a guilt-free dessert, these cookie cups deliver rich texture, vibrant fruitiness, and irresistible chocolate all in one neat little bite. Perfect for celebrations or everyday treats, they’re proof that clean baking can still be delightfully decadent.

Raspberry Caramel Cookie Cups

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These Raspberry Caramel Cookie Cups are chewy, indulgent, and perfect for gluten-free, keto, and vegan diets. Made with almond flour, raspberry compote, and a rich dairy-free caramel, this cookie cup recipe is the ultimate healthy indulgence.

Author: Asma
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 cookie cups
Category: Dessert / Snack
Method: Baked
Cuisine: Gluten-Free / Vegan / Keto
Diet: Vegan

Instructions

Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with silicone molds.
In a large bowl, combine almond flour, coconut flour, coconut sugar (or keto sweetener), baking soda, and salt.
Add melted coconut oil, almond butter, and vanilla. Stir until a soft dough forms.
Press dough into each muffin well to form a cup shape.
Bake for 8–10 minutes until lightly golden. Let cool in the pan for 5 minutes.
For caramel, simmer coconut cream and syrup with a pinch of salt for about 5 minutes until thickened.
Spoon caramel into cooled cookie cups, then add a teaspoon of raspberry jam or compote.
Sprinkle chopped dark chocolate on top. Let set before serving.

Notes

Serve warm for gooey centers or chilled for firmer bites. Use a sugar-free syrup and chocolate for full keto compliance.