Need an easy dessert you can make in under 30 minutes? Check out these Gluten-Free Tortilla Dessert Cups! Almond flour tortillas are sprinkled with cinnamon and sugar and baked to crispy perfection. Fill these dessert shells with whipped cream and fresh berries or your own creations!
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Why You'll Love This Recipe
If you need a sweet treat but don't want to spend hours in the kitchen, this is the perfect dessert for you! These gluten-free tortilla dessert cups come together in under 30 minutes and are about as easy as it gets to make! You can fill them with just about anything you like from fresh fruit to ice cream.
This recipe calls for almond flour tortillas which make the perfect dessert cups because they get nice and crunchy. The cinnamon-sugar caramelizes while they bake, which holds them together and adds to the crispy sweet goodness! You might want to make a few extras because those sweet little cups are hard to resist!
This light and simple dessert is sure to satisfy your sweet tooth. This recipe is gluten-free as written, but could be easily adapted to keto, vegan, paleo, or diabetic-friendly.
You can whip up a batch of these versatile cups for a quick after-dinner treat or bring some to a summer bbq. They would even make an elegant dessert for a bridal or baby shower!
For more easy gluten-free desserts, check out gluten-free peach crisp, these gluten-free cookie bars with peanut butter cups! This gluten-free apple pie is a taste of nostalgia!
Ingredients
The dessert cups themselves only require four ingredients. The rest depends on what you want to fill them with!
- Almond flour Tortillas: I used Maria and Ricardo's, but any almond flour tortilla should work.
- Butter: You can use non-dairy if needed.
- Cinnamon and Sugar: Substitute for a zero calorie sweetener, such as Swerve, if desired.
- Whipped Cream: Store-bought or homemade with heavy cream and powdered sugar.
- Fresh berries or other fillings
Instructions
First, prepare the tortilla dessert cups.
- Cut tortillas into quarters.
- Brush with melted butter on both sides.
- Sprinkle with cinnamon-sugar on both sides as well.
- Place 3 wedges in each muffin cup. Gently pressing down.
- Bake 375°F for 15 minutes.
- Cool completely before filling with desired ingredients.
While the cups cool, you can prepare your fillings. Once the cups are cool, you can store them or serve immediately with your desired filling.
Here's how to make homemade whipped cream:
- Chill mixer bowl and whisk attachment in the freezer for about 10 minutes.
- Remove the bowl from the freezer and pour in ¾ cup cold heavy cream.
- Whip the cream starting on low speed and gradually increase speed to med-high speed.
- Whip until the cream is thick and stiff peaks form. This will take several minutes.
- Then whip in ¼ cup powdered sugar until just combined, don't over mix.
Top Tips
- If your tortillas are larger than 6 inches, still slice them into quarters, but you may only need two wedges per muffin cup.
- No need to grease a non-stick muffin pan. Since the tortillas are brushed with butter, they should not stick and pop right out of the pan.
- Don't press down too hard or the tortillas will break. If the tortillas do crack or break apart, that's ok. Just try to cover any holes.
- Cool the cups completely before adding fillings, pop them in the fridge or freezer to speed things up!
Storage
Unfilled tortilla cups will last up to 3 days if kept in an airtight container. Try to fill cups as close to serving as possible to avoid the cups from becoming soggy.
Diet Friendly
These cups can easily be suited to fit your dietary needs and can make for a light and healthy dessert depending on what you fill the cups with.
These cups were made with Maria and Ricardo's Almond Flour Tortillas, which are certified gluten-free, keto certified, paleo-friendly, and vegan.
Change the fillings, type of sugar, or butter used to suit your dietary lifestyle. Let us know in the comments how you filled your dessert cups!
Variations
These crunchy tortilla shells are the perfect vessel for any dessert you can dream up! I have filled these with freshly made whipped cream, fresh berries, a drizzle of honey, and a sprig of mint but you can let your imagination go wild! Here are a few other ideas:
- No-Bake Cheesecake: Fill the cups with no-bake cheesecake filling. Then top with your favorite pie filling, like cherry, strawberry, or apple.
- Ice Cream Sundaes: Add a scoop of vanilla ice cream and your favorite sundae toppings.
- Banana Pudding: Fill cups with vanilla or banana pudding, top with sliced banana and whipped cream or cool whip, which is gluten-free.
More Easy Gluten-Free Desserts
Recipe
Gluten-Free Tortilla Dessert Cups
Ingredients
Tortilla Dessert Cups
- 6 (6-inch) almond flour tortillas, such as Maria & Ricardo's Almond Flour Sea Salt Tortillas
- 2 Tablespoons butter, melted
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
Fillings
- fresh berries, honey, or other desired fillings
- fresh whipped cream, or store-bought whipped cream
Fresh Whipped Cream
- ¾ cup heavy cream
- ¼ cup powdered sugar
Instructions
To Make Tortilla Dessert Cups
- Preheat oven to 375°F.
- Cut tortillas into quarters.
- Brush both sides of each tortilla wedge with melted butter and sprinkle with cinnamon sugar.
- Place 3 wedges into each non-stick muffin cup and gently press down.
- Bake 375°F for 15 minutes.
- Cool completely before filling with desired ingredients, such as whipped cream, fresh berries, and a drizzle of honey.
To Make Fresh Whipped Cream
- Chill mixer bowl and whisk attachment in the freezer for about 10 minutes.
- Remove the bowl from the freezer and pour in cold heavy cream.
- With the whisk attachment, whip the cream starting on low speed and gradually increase speed to med-high speed.
- Whip until the cream is thick and stiff peaks form. This will take several minutes.
- Lastly, whip in powdered sugar until just combined, don't over mix.
Notes
- If your tortillas are larger than 6 inches, slice in quarters but you may only need two wedges per muffin cup.
- No need to grease a non-stick muffin pan. Since they are brushed with butter, they won't stick and should pop right out of the pan.
- Don't press down too hard or the tortillas will break. If the tortillas do crack or break apart, that's ok. Just try to cover any holes.
- Cool the cups completely before adding fillings, pop them in the fridge or freezer to speed things up.
rico rico
good
Kathy
These are so good!! Thanks for the recipe!