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    Home » Recipes » Dessert

    Gluten-Free Tortilla Dessert Cups

    Published: Aug 11, 2022 · Updated: Aug 11, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Overhead view of tortilla dessert cups filled with whipped cream and berries on a small plate.
    Gluten-free tortilla dessert cups on a small plate filled with whipped cream, fresh berries, a drizzle of honey, and a sprig of mint.
    Gluten-free tortilla dessert cups on a small plate filled with whipped cream, fresh berries, a drizzle of honey, and a sprig of mint.

    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!

    Gluten-free tortilla dessert cups on a small plate filled with whipped cream, fresh berries, a drizzle of honey, and a sprig of mint.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top Tips
    • Storage
    • Diet Friendly
    • Variations
    • Recipe
    • Comments and Ratings

    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 peach crisp, these cookie bars, or apple crisp cups!

    Ingredients

    Ingredients for gluten-free tortilla dessert cups laid out in bowls.

    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.

    Tortillas cut in quarters, brushed with butter, sprinkled with cinnamon sugar, then lined in muffin pan.
    1. Cut tortillas into quarters.
    2. Brush with melted butter on both sides.
    3. Sprinkle with cinnamon-sugar on both sides as well.
    4. Place 3 wedges in each muffin cup. Gently pressing down.
    5. Bake 375°F for 15 minutes.
    6. Cool completely before filling with desired ingredients.
    Golden brown dessert cups on a small plate.

    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:

    1. Chill mixer bowl and whisk attachment in the freezer for about 10 minutes. 
    2. Remove the bowl from the freezer and pour in ¾ cup cold heavy cream.
    3. Whip the cream starting on low speed and gradually increase speed to med-high speed.
    4. Whip until the cream is thick and stiff peaks form. This will take several minutes.
    5. Then whip in ¼ cup powdered sugar until just combined, don't over mix.
    Whipped cream in stand mixer bowl with whisk attachment.

    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!
    Baked dessert cup filled with berries and cream on small plate with a drip of honey.

    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!

    Overhead view of baked almond flour dessert shells filled with berries and whipped cream.

    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.

    Recipe

    Gluten-free tortilla dessert cups on a small plate filled with whipped cream, fresh berries, a drizzle of honey, and a sprig of mint.

    Gluten-Free Tortilla Dessert Cups

    Katie | Wheat by the Wayside
    Gluten-Free Tortilla Dessert Cups are sweet and simple to make in under 30 minutes. Almond flour tortillas are baked to crispy perfection and filled with whipped cream and fresh berries! 
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dessert
    Diet Gluten Free
    Servings 8 servings
    Calories 97 kcal
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    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.
     
    *Nutrition facts are for dessert shells only, without filling.

    Nutrition

    Serving: 1dessert shellCalories: 97kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 98mgPotassium: 54mgFiber: 2gSugar: 3gVitamin A: 88IUVitamin C: 0.01mgCalcium: 26mgIron: 0.3mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Dessert Recipes

    • Gluten-Free Pecan Tassies
    • How to Make Gluten-Free Cake Mix Taste Better: 10 Expert Tips!
    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Pumpkin Bundt Cake: Easy Recipe! (Dairy-Free Option)

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    1. Kathy

      August 18, 2022 at 9:05 pm

      5 stars
      These are so good!! Thanks for the recipe!

      Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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