Great Dessert!

I love tiramisu! 
I was afraid I wouldn't find a low carb alternative, but here it is!
The only ingredient that I would omit from this recipe (other than the italic changes I've made) is to omit the guar gum. Alternatives to the guar gum would be chia or flax seeds, gelatin or psyillium fiber.
Enjoy! 

Tiramisu Cookie Cups

Yield: 24 cookie cups

Serving Size: 2 cookie cups

Creamy tiramisu filling in little coffee-flavoured cookie cups. Tiramisu you can eat with your fingers! Low carb and gluten-free.

Ingredients

Cookie Cups:
• 2 cups almond flour ( or soy, coconut, etc.)
• 1/3 cup Swerve Sweetener or other erythritol (or stevia)
• 1 tsp espresso powder or instant coffee
• 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp butter, melted
• 1 large egg
• 1/4 tsp stevia extract
Tiramisu Filling:
• 1/4 cup whipping cream, chilled
• 1/3 cup powdered Swerve
• 1 tbsp coffee liqueur (preferably [homemade, sugar-free coffee liqueur|http://alldayidreamaboutfood.com/2013/01/homemade-coffee-liqueur-sugar-free.html)
• 1/8 tsp stevia extract
• 6 oz mascarpone, room temperature
• 1/2 - 3/4 tsp guar gum (if necessary, to re-emulsify)
• Cocoa powder for sprinkling

Instructions

1. For the cookie cups, preheat oven to 325F and grease a mini muffin tin (24 mini-muffin capacity).
2. In a large bowl, whisk together almond flour, erythritol, espresso powder, baking powder and salt.
3. Stir in butter, egg and stevia until dough comes together.
4. Form by hand into approximately 1-inch balls and place dough balls into prepared mini-muffin tin. This recipe will make exactly 24 so if you've made your balls too big or too small, go back and redistribute the dough.
5. Press the dough into the bottom and up the sides of each mini-muffin hole. Bake 10 to 12 minutes, until edges are lightly brown and cookie cup is puffed up a bit.
6. Remove from oven and use the end of a wooden spoon to gently create a nice well in the center of each cookie cup. Let cool.
7. For the filling, ship cream with powdered erythritol until it forms stiff peaks. Stir in coffee liqueur and stevia extract.
8. Gently fold in room-temperature mascarpone. If it separates and gets clumpy, beat in guar gum 1/4 tsp at a time until comes back together.
9. Spoon or pipe filling into cooled cookie cups. Sift cocoa powder over top and refrigerate 20 minutes to set.

Notes

Serves 12 (2 cookie cups each). Each serving has 5.5 g of carbs and 2 g of fiber. Total NET CARBS = 3.5 g.

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