CherokeeRose89

01/20/2026

01/19/2026

☕🍪 Sugar-Free Tiramisu Cookie Cups 🍪☕

Soft espresso-kissed cookie cups filled with silky tiramisu-style cream—rich, elegant, and bakery-perfect.

📝 Ingredients (10 cookie cups)

Espresso Cookie Cups

1¾ cups almond flour

¼ cup Monk Fruit (Lakanto)

½ tsp baking powder

Pinch of salt

1½ tsp instant espresso powder

5 tbsp unsalted butter, melted

1 large egg

1 tsp vanilla extract

Tiramisu Cream Filling

8 oz mascarpone cheese, softened

½ cup heavy whipping cream

¼ cup allulose

1 tsp vanilla extract

Finish

Unsweetened cocoa powder, for dusting

👩‍🍳 Steps to Create

Cookie Cups

Preheat oven to 350°F. Lightly grease a 10-cup muffin tin.

In a bowl, whisk almond flour, Monk Fruit, baking powder, salt, and espresso powder.

Add melted butter, egg, and vanilla; mix until a soft dough forms.

Divide dough evenly among muffin wells. Press firmly up the sides to form cups, leaving a shallow well in the center.

Bake at 350°F for 12 minutes, until just set.

While warm, gently press centers down to deepen the wells.

Cool in the pan for 10 minutes, then remove and cool completely.

Tiramisu Cream
8. Beat mascarpone until smooth.
9. Add allulose and vanilla; mix gently until creamy.
10. In a separate bowl, whip heavy cream for 3–4 minutes until stiff peaks form.
11. Fold whipped cream into the mascarpone mixture until silky.

Assemble
12. Pipe or spoon cream into cooled cookie cups.
13. Chill at 40°F for 30 minutes.
14. Dust lightly with cocoa powder before serving.

💡 Tips & Tricks

Don’t overbake—the cups should stay tender, not crisp.

Allulose keeps the cream smooth and authentic.

Add a tiny pinch of espresso powder to the cream for extra depth.

01/19/2026

💗🍫 Sugar-Free Pink Velvet Crunch Brownies 🍫💗

Fudgy dark chocolate brownies layered with a creamy pink velvet center and finished with a vibrant pink crunchy crumble.

📝 Ingredients (9 brownies)

Chocolate Brownie Base

1¼ cups almond flour

¼ cup unsweetened cocoa powder

½ cup Monk Fruit (Lakanto)

½ tsp baking powder

¼ tsp salt

2 large eggs

⅓ cup unsalted butter, melted

¼ cup heavy cream

1 tsp vanilla extract

Pink Velvet Cream Layer

6 oz cream cheese, softened

¼ cup allulose

1 large egg

½ tsp vanilla extract

1 tbsp heavy cream

Natural pink food coloring

Pink Crunch Topping

½ cup almond flour

3 tbsp unsalted butter, melted

2 tbsp allulose

Natural pink food coloring

👩‍🍳 Steps to Create

Prepare the Pan
Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.

Brownie Base
In a bowl, whisk almond flour, cocoa powder, Monk Fruit, baking powder, and salt.
Add eggs, melted butter, heavy cream, and vanilla. Mix until smooth and glossy.
Spread evenly into the pan.

Par-Bake
Bake at 350°F for 12 minutes, until just set.

Pink Velvet Layer
Beat cream cheese, allulose, egg, vanilla, heavy cream, and pink coloring until completely smooth.
Gently spread over the warm brownie base.

Crunch Topping
Mix almond flour, melted butter, allulose, and pink coloring until crumbly.
Sprinkle evenly over the cream layer.

Final Bake
Bake at 350°F for 25–28 minutes, until the topping is set and the center is no longer jiggly.

Cool & Set
Cool at room temperature for 30 minutes, then refrigerate for 1 hour before slicing into thick squares.

💡 Tips & Tricks

Chill fully for sharp, clean layers.

Use gel coloring for bold pink without thinning the topping.

Slight underbake keeps the brownie layer ultra-fudgy.

01/18/2026

Sugar-Free Apple Cheesecake Tacos 🍏🍰

Crispy cinnamon shells filled with silky cheesecake and warm spiced apples, finished with a creamy swirl and caramel-style drizzle.

📝 Ingredients

Cinnamon Taco Shells

6 low-carb tortillas

2 tbsp unsalted butter, melted

1 tbsp Allulose, powdered

½ tsp ground cinnamon

Cheesecake Filling

6 oz cream cheese, softened

2 tbsp Allulose, powdered

½ tsp vanilla extract

3 tbsp heavy cream

Cinnamon Apple Filling

1 cup apples, peeled and finely diced

1 tbsp unsalted butter

1 tbsp Allulose

½ tsp ground cinnamon

Optional Finish

Light swirl of whipped cream

Sugar-free caramel-style drizzle

👩‍🍳 Steps to Create

Crisp the shells
Preheat oven to 375°F.
Brush both sides of tortillas with melted butter. Mix powdered allulose and cinnamon, then sprinkle evenly over tortillas.
Drape tortillas over oven rack bars to form taco shapes.
Bake at 375°F for 6–8 minutes until deeply golden and crisp. Cool completely.

Cook the apples
In a skillet over medium heat, melt butter. Add apples, allulose, and cinnamon.
Cook for 5–6 minutes, stirring, until apples are soft and lightly glossy. Remove from heat.

Make the cheesecake filling
Beat cream cheese, powdered allulose, vanilla, and heavy cream until smooth, thick, and pipeable.

Assemble
Pipe cheesecake filling generously into each cooled taco shell.
Spoon warm cinnamon apples on top.
Finish with a small whipped cream swirl and a light caramel-style drizzle if desired.

💡 Tips & Tricks

Let shells cool fully before filling to keep them crisp.

Dice apples small for the neat, bakery-style look.

Assemble just before serving for the best texture contrast.

01/18/2026