Chocolate Chip Cookie Cups with Ganache Filling are a fun variation on a classic cookie. Simply bake low carb chocolate chip cookie dough in a muffin tin, make a well, and fill with rich chocolate ganache for a decadent keto treat.
Preheat the oven to 350. Put aluminum cupcake liners into 12 holes of a regular muffin tin. Spray with cooking spray.
Put the first 3 ingredients into a food processor. Pulse until the dough starts to come together. Put all the remaining cookie ingredients (except the chocolate chips) into the food processor and process until a ball of dough forms. Scraping down the sides as needed. Fold in the chocolate chips.
Divide batter between the holes of the prepared tin. Bake for 13-15 minutes or until golden brown. Cool for 5 minutes. Press with a tart tamper to make a well.
Make the ganache by heating the cream in the microwave or in a small pan until bubbles form around the edge. Do not boil. This takes about 1 minute in the microwave. Add the chocolate and sweetener and stir until smooth. Blend with a stick blender for an extra smooth ganache. Fill the cooled cookie cups with the ganache.
*** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 12 servings. That is less than .5 grams of carbs from the molasses per cookie. If you prefer you can just omit it.