Victoria Cups

THE RECIPE

Victoria Cups

INGREDIENTS for Base

• 1/2 cup softened butter
• 1 cup almond flour
• 1/4 cup powdered sweetener (powdered erythritol)
• 1/3 cup cocoa powder
• 1 1/2 cup shredded unsweetened coconut
• 1 egg
• 1 tsp vanilla

INGREDIENTS for filling

• 2/3 cups whipping cream
• 1-1/2 tbsp softened butter
• 1/4 cup powdered sweetener (powdered erythritol)
• 2 egg yolks
• 1-1/2 tsp vanilla extract
• 1/2 tsp xanthan gum – more if you want the filling to be stiffer
• 1/8 tsp salt

• 4 oz cream cheese
• 1/4 cup room temp butter
• 6 tbsp powdered sweetener (powdered erythritol)

INGREDIENTS for Chocolate Topping

• 6 ounces semi-sweet bakers chocolate
• 1 tbsp butter

*Flavouring

Variations:

• Pumpkin Spice (Cinnamon, Cloves, Nutmeg, Ginger)
• Maple (with Maple Extract)

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DIRECTIONS

Makes 36 mini cups or 12 large cups

Base

1. In a medium saucepan over low heat, melt the 1/2 cup butter. Stir in cocoa powder and sweetener, and then slowly whisk in the egg.
2. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla, almond flour, shredded coconut. Press crust into prepared mini muffin cups evenly and refrigerate until firm.

Cream Filling

1. In a medium saucepan over medium heat, bring whipping cream to a simmer.
2. In a medium bowl, whisk egg yolks with sweetener and salt until well combined.
3. Temper the eggs by slowly whisking about half of the hot cream into the yolks, then stir the yolk/cream mixture back into the remaining cream in the saucepan and cook until thick and glossy, about 3 to 4 minutes, whisking continuously.
4. Remove from heat and whisk in 1 1/2 tbps butter and vanilla and variation flavours if you choose (optional). Let cool to lukewarm.
5. In a separate bowl, beat cream cheese and 1/4 cup butter until smooth. Beat in the cooled cream filling until well combined, then beat in final amount of powdered sweetener.
6. Spread filling over bases and refrigerate until firm, at least one hour.

Chocolate Topping

1. Combine chopped chocolate and butter melt in a double-boiler or place in glass measuring cup and heat in microwave for 40 seconds. Stir until melted and smooth. Spread over filling, refrigerate until set.