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Whipped topping adorn these cute little margarita filled cookie cups

Keto Margarita Lime Cookie Cups

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5 from 2 reviews

These Keto Margarita Cookie Cups are the perfect spring or summer dessert.  Crunchy coconut shortbread cookies combined with a creamy tequila lime margarita filling... Make them for your Cinco De Mayo party or any other time of the year for a sweet tequila treat.  If you don't want to add any tequila, these Margarita Cookie Cups can be made just the same and they taste just as good! 

  • Total Time: 30 minutes
  • Yield: 12 stuffed cookies 1x

Ingredients

Units Scale

For the Cookie Cup Crusts:

  • 1 cup almond flour
  • 1/2 unsweetened coconut flakes
  • 1 /4 cup sweetener of choice
  • 2 tbsp tequila (OPTIONAL)
  • 1 (115g) stick butter, unsalted, cold
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the Margarita Filling:

  • 2/3 cup Allulose
  • 1/2 tsp table salt
  • 2 eggs plus 2 egg yolks
  • 1/4 cup lime juice (juice from approximately 2 lemons)
  • 2 tbsp tequila (Optional)
  • 2 tbsp butter

Instructions

  1. Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set it aside.
  2. In a food processor, add the flour, shredded coconut, sweetener, salt and baking soda.  Pulse several times to incorporate the ingredients.  
  3. Dice the cold butter and the tequila (if using) and add it to the food processor.  Pulse until a crumbly texture has formed. 
  4. Divide the mixture evenly between muffin tins.  Press the mixture firmly into each muffin well allowing for a slight lip up the edge.   Place the muffin tin in the fridge or freezer for 10 -20 minutes and then bake in the oven for 15 minutes or until the edges are starting to brown.
  5. While crusts are baking, add all the filling ingredients to a saucepan and whisk until all ingredients are incorporated.
  6. Over medium heat, whisk the mixture constantly until it begins to thicken (about 5 minutes)
  7. Once thickened, remove from heat and stir.  Set the mixture to cool slightly and then place it in the fridge to cool completely.
  8. Once crusts have baked, remove them from the oven and allow them to cool. 
  9. Once the margarita filling has cooled and thickened, add  the filling mixture to each well.  Carefully shake the pan to flatten the filling. 
  10. Allow the cookie cups to cool completely before removing from muffin tin.
  11. Store margarita cookie cups in an airtight container in the fridge for 5-7 days

 

Notes

  • See post for tips and tricks
  • Author: Cat
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Snacks, Desserts
  • Cuisine: Keto, Low Carb, Gluten Free

Nutrition

  • Serving Size: 1 Margarita Cookie Cup
  • Calories: 186
  • Fat: 18.8 g
  • Carbohydrates: 2.2 g
  • Fiber: 1 g
  • Protein: 2.9 g

Find it online: https://mycrashtestlife.com/keto-margarita-cookie-cups-lime-tequila/

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