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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.

Ingredients

  • For the Cookie Cups:

    • 1 cup almond flour

    • 1/4 cup coconut flour

    • 1/3 cup coconut sugar or keto sweetener

    • 1/4 cup coconut oil, melted

    • 2 tbsp almond butter

    • 1 tsp vanilla extract

    • 1/4 tsp sea salt

    • 1/2 tsp baking soda

  • Filling & Topping:

    • 1/4 cup dairy-free dark chocolate, chopped

    • 1/4 cup raspberry jam or homemade compote

  • Optional Caramel Filling:

    • 1/4 cup coconut cream

    • 2 tbsp maple syrup or keto syrup

    • Pinch of sea salt

 

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with silicone molds.

  2. In a large bowl, combine almond flour, coconut flour, coconut sugar (or keto sweetener), baking soda, and salt.

  3. Add melted coconut oil, almond butter, and vanilla. Stir until a soft dough forms.

  4. Press dough into each muffin well to form a cup shape.

  5. Bake for 8–10 minutes until lightly golden. Let cool in the pan for 5 minutes.

  6. For caramel, simmer coconut cream and syrup with a pinch of salt for about 5 minutes until thickened.

  7. Spoon caramel into cooled cookie cups, then add a teaspoon of raspberry jam or compote.

  8. 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.

Find it online: https://yumfoodusa.com/raspberry-caramel-cookie-cups/