https://www.copymethat.com/r/eW777twwy/boston-cream-pie-bites/
77580677
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eW777twwy
2024-05-18 15:38:11
Boston Cream Pie Bites
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Ingredients
- subheading: Cookie Cups:
- 1¾ cup almond flour
- ½ cup sweetener
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup butter, melted
- 1 large egg white
- ½ tsp vanilla
- subheading: Filling:
- ¾ cup whipping cream
- 2 large egg yolks
- 6 tbsp confectioner’s Swerve Sweetener
- pinch salt
- 1½ tbsp butter cut into two pieces
- ½ tsp vanilla extract
- ¼ tsp glucomannan (or xanthan gum)
- subheading: Topping:
- 2 ounces chocolate chips, sugar-free
- 1 tbsp butter
Steps
- subheading: Cookie Cups:
- Preheat the oven to 325F and line a mini muffin pan with 20 silicone liners (or use a silicone mini muffin pan).
- In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- Stir in the melted butter, egg white, and vanilla extract until the dough comes together.
- Roll the dough into 1 inch balls and press into the bottom and up the sides of the prepared mini muffin cups.
- Bake 15 to 20 minutes, until puffed and the edges are just golden brown.
- Remove and let cool 10 minutes, then gently press into the centers to reform the wells.
- subheading: Cream Pie Filling:
- Bring the whipping cream to a simmer in a small saucepan over medium heat.
- In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
- Slowly whisk about half of the hot cream into the yolks to temper, then slowly return the yolk/cream mixture back to the saucepan and cook until thickened, about 3 to 5 minutes, whisking continuously. It thickens up very suddenly and quickly, so watch it carefully!
- Remove from heat and whisk in the butter and vanilla extract. Sprinkle the surface with glucomannan, whisking as you go, to combine well.
- Let cool to room temperature and then spoon into the cookie cups.
- Refrigerate 30 to 60 minutes to firm up.
- subheading: Chocolate Topping:
- In a small saucepan over low heat, combine the chocolate chips and butter.
- Stir until melted and smooth, then drizzle over the tops of the cookie cups.
- Alternatively, you can melt the chocolate and butter together in the microwave in 30 second increments, stirring until smooth.
- Refrigerate another 10 minutes or so to set the chocolate.
- Store in the refrigerator in a closed container.
Notes