Cookie Cups
1. Preheat the oven to 325ºF and grease a mini muffin tin (24 mini-muffin capacity).
2. In a large bowl, whisk together the almond flour, sweetener, espresso powder, baking powder, and salt. Stir in the butter, egg, and vanilla until the dough comes together.
3. Roll into approximately 1-inch balls and place into the 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.
4. Press the dough into the bottom and up the sides of each mini-muffin cup. Bake 12 to 15 minutes, until the edges are lightly brown and the cookie cups are puffed up a bit.
5. Remove and let cool 10 minutes, then gently press into the centers with a blunt rounded implement to reform the wells. Allow to cool completely, then gently loosen with a knife to remove from the muffin pan.

Tiramisu Filling
1. In a large bowl, beat the mascarpone on medium low until smooth. Don’t over-beat, as it may separate. Beat in the sweetener and coffee liqueur until just combined.
2. In a separate bowl, beat the whipping cream until it holds stiff peaks. Carefully fold into the mascarpone mixture.
3. Spoon or pipe filling into cooled cookie cups. Sift cocoa powder over top and refrigerate 20 minutes to set.