Pecan Maple Cream Shortbread Cups -Gluten-Free and Keto

With only a handful of ingredients, you too can make these simple yet delicious Gluten-Free and Keto Pecan Maple Cream Shortbread Cups.  Almond flour, pecans, butter and sugar form the cup to hold the delightful and indulgent maple frosting.  So easy to make, these are sure to be made frequently for your friends and family!

Did you know that my parents actually harvest their own maple syrup?

That's right...at 81 and 75 years of age, my parents still tap the trees and then snowshoe to collect the buckets of sap.  They then spend close to a week, boiling down the sap until they render the most deliciously pure maple syrup.

Now, one would think that I would have an affinity towards real maple syrup...

Well... I do not.

Growing up, my dad always said that I was nuts because I preferred good old Aunt Jemima to the real thing.

However, as I have aged and my taste buds have matured, I have come to appreciate real maple syrup.

By combining ingredients to make a pecan shortbread crust and then filling them with a maple cream frosting, these perfectly portioned treats have become a regular at our home.

What are the health benefits of pure maple syrup?

Here is what I found on Dr. Axe's website:

• It contains Numerous Antioxidants.
• Has a Lower Score on the Glycemic Index.
• May Help Fight Inflammatory and Neurodegenerative Diseases.
• May Help Protect Against Cancer.
• Helps Protect Skin Health.
• Alternative to Sugar for Improved Digestion.
• Supplies Important Vitamins and Minerals.

Is real maple syrup keto-friendly?

No. 

However, this recipe only calls for 2 tablespoon of maple syrup.  

According to Nutritionix, 2 tablespoons of maple syrup contains 104 calories of which 24 g is sugar.  Since we are making 12 muffin cups, that means that we are adding 2 g of sugar per cup.

If you want to reduce the sugar, simply use any sugar-free maple syrup such as Lakanto Maple Syrup which uses erythritol as a sugar substitute.

What ingredients do you need to make these Pecan Maple Cream Shortbread Cups?

For the gluten-free Shortbread Cups:

•  almond flour
•  pecans (or oats or any other nut or seed)
•  sugar (or sugar substitute)
• butter, unsalted
•  maple syrup extract (or 1 tablespoon pure maple syrup)
•  baking soda
•  salt

For the Maple Frosting:

• powdered sugar (use Lakanto Powdered Sugar for a sugar-free version)
• maple syrup (or sugar-free Maple Flavoured Syrup)
• butter

How do you make these Gluten-free Pecan Maple Cream Shortbread Cups?

• Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set it aside.
• In a food processor, add the flour, pecans, sugar, salt and baking soda.  Pulse 5 times to incorporate the ingredients and to break down the oats slightly.
• Dice the cold butter and add it to the food processor. 

• Pulse until a crumbly texture has formed. 

• Place the mixture in the fridge to firm for 30 minutes.
• Once the mixture has firmed slightly, divide it evenly between muffin tins.  Press each firmly into the muffin allowing for a slight lip up the edge.  Bake in the oven for 15 minutes or until the edges are starting to brown.
• Remove the cups from the oven and allow them to cool slightly. 
• Once cool enough to touch, gently indent the center of the cup to form a well. 
• Place the tin in the fridge to cool completely and harden.
• Prepare the maple cream by combining all the ingredients and stirring them together
• Dollop a small amount of the maple cream into each well
• Decorate with additional pecans if desired

Tips, Tricks and Substitutions for these Keto and Gluten-free Pecan Maple Cream Shortbread Cup recipe:

• Don't want to make bites?  No problem!  Simply follow the recipe and place the mixture in an 8 x 8 square dish.  Bake an additional 5-10 minutes, allow to cool and spread the maple cream over the bars.
• Don't like pecans?  Use any other nut or replace it with seeds.
• Looking to lower the calorie count?  Replace the pecans with oats and do not add the pecan decorations
• Want to keep the carbs low?  Use sugar-free maple syrup.

How do you store these Pecan Maple Cream Shortbread Cups?

Although these can be stored on the counter for a couple of days, since I live in Florida and our house easily gets to 82 degrees F., I prefer to store these in the fridge.

If you store them in the fridge, they can last up to 2 weeks.

If you store them in the freezer, they can easily last for up to 3 months.

If you like this gluten-free and Keto Pecan Maple Cream Shortbread Cup recipe,  you may also enjoy:

• Maple Bourbon Injected Ham - Easy and Delicious
• "Maple Soy" Beef Brisket
• Maple Pecan Pie Bars (Gluten-Free, Keto)
• Maple Banana Skillet Bread (Gluten-Free, Paleo)

Gluten-Free and Keto Pecan Maple Cream Shortbread Cups

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With only a handful of ingredients, you too can make these simple yet delicious Gluten-Free Maple Pecan Shortbread Cups.  Almond flour, pecans, butter and sugar form the cup to hold the delightful and indulgent maple frosting.  So easy to make, these are sure to be made frequently for your friends and family!

• Total Time: 55 minutes
• Yield: 12 cookie cups 1x

Ingredients

Units USM Scale 1x2x3x

For the Gluten-Free Shortbread Crust

• 1 cup almond flour
• ½ cup pecans (or oats or any other nut or seed)
• 1 /2 cup sweetener of choice
• 6 tbsp cold butter, unsalted
• ¼ tsp maple syrup extract (or 1 tbsp pure maple syrup or sugar-free maple syrup)
• ½ tsp baking soda
• ¼ tsp salt

For the Maple Frosting

• ½ cup powdered sweetener of choice
• 2 tbsp sugar-free maple syrup (can use regular syrup instead)
• 2 tbsp butter

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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, pecans (or oats), sweetener, salt and baking soda.  Pulse several times to incorporate the ingredients and to break down the pecans slightly.
3. Dice the cold butter and add it to the food processor.  Pulse until a crumbly texture has formed.  Place the mixture in the fridge to firm for 30 minutes.
4. Once mixture has firmed slightly, divide it evenly between muffin tins.  Press the mixture firmly into each muffin well allowing for a slight lip up the edge.  Bake in the oven for 15 minutes or until the edges are starting to brown.
5. Remove the cups from the oven and allow them to cool slightly.  Once cool enough to touch, gently indent the center of the cup to form a well.  Place the tin in the fridge to cool completely and harden.
6. Prepare the maple cream by combining all the ingredients and stirring well.  Dollop some of the cream in each muffin well and add an additional pecan for decoration if desired.

Notes

• Nutritional information is for sugar-free products
• Don't want to make bites?  No problem!  Simply follow the recipe and place the mixture in an 8 x 8 square dish.  Bake an additional 5-10 minutes, allow to cool and spread the maple cream over the bars.
• Don't like pecans?  Use any other nut or replace it with seeds.
• Looking to lower the calorie count?  Replace the pecans with oats and do not add the pecan decorations
• Want to keep the carbs low?  Use sugar-free maple syrup.

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: Keto, Low Carb, Gluten Free

Nutrition

• Serving Size: 1 cup
• Calories: 161
• Fat: 16.66 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 2.4 g