Ingredients

Scale

(Makes 24 mini cups)

Filling:

15 oz (2 cups) whole-milk ricotta cheese, well-drained (you love creamy richness!)
½ cup powdered monk fruit blend (blood sugar friendly—you love this!)
1 tsp vanilla extract
½ tsp cinnamon
Zest of 1 orange or lemon (brightens sweetness—you love citrus!)
⅓ cup sugar-free mini chocolate chips (you love chocolate!)

Shells & garnish:

24 mini phyllo cups (or homemade almond flour shells for keto)
Optional toppings:
→ Chopped pistachios or toasted coconut flakes (you love texture!)
→ Extra mini chocolate chips
→ Dusting of powdered sweetener

Instructions

1. Make filling:

In a bowl, beat ricotta, powdered sweetener, vanilla, cinnamon, and citrus zest until smooth.
Fold in sugar-free chocolate chips. Chill at least 30 minutes (helps firm up).

2. Fill cups:

Spoon or pipe chilled filling into phyllo cups (fill just before serving to prevent sogginess).

3. Garnish & serve:

Top with chopped pistachios, extra chocolate chips, or a dusting of powdered sweetener.

💡 Pro Tips for Perfection:
✅ Drain ricotta well—wrap in cheesecloth or paper towels; press out excess liquid for fluffy texture.
✅ Chill filling thoroughly—prevents phyllo shells from softening too fast.
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 3g per cup
✅ Keto version:
→ Use homemade almond flour shells: Mix 1 cup almond flour + 2 tbsp melted butter + 1 tbsp monk fruit; press into mini muffin tin; bake at 350°F for 10–12 min
→ Add 1 scoop unflavored collagen peptides to filling (+20g protein total)
✅ Make ahead:
→ Filling keeps 3 days refrigerated
→ Fill shells within 1 hour of serving for best crunch
→ Unfilled phyllo cups freeze 1 month

Storage & Serving Ideas

→ Fridge life: Filled cups best within 2 hours (phyllo softens).
→ Serving ideas:
→ Elegant dessert for parties
→ Paired with espresso or after-dinner tea
→ As a light finish to Italian dinners

Prep Time & Nutrition (per cup, blood sugar friendly version):