Keto Twix Cookie Cups

I am definitely a Twix bar fan so the idea for these Keto Twix Cookie Cups came quite easily.

I've known for a while now that I wanted to do some sort of keto version of a Twix chocolate bar. But after researching some, I've noticed many keto bloggers have already made millionaire shortbread (chocolate caramel shortbread bars) or their own version of a Keto Twix Bar!

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I also saw other bloggers make Keto Twix Cookies or simply chocolate caramel shortbread cookies.

So I figured, instead of putting out another of the same style of recipe, I'd switch it up a bit.

I have this thing where I won't let myself fully read any other keto blogger's version of a dessert because I want to know mine is all my own and that I don't copy (unless of course I link to their post within my recipe).

So this recipe is 100% based off of my past knowledge of keto desserts. I took the best parts from all different recipes and smushed them together to create these amazing kittle Low Carb Twix Cookie Cups.

The sugar cookie dough for this Keto Twix Cookie Recipe is actually based off of one of my original Keto Shortbread Cookie Recipes and then is altered slightly by adding an egg, slightly less butter and a touch more xanthan gum to make these perfect little keto cookie cups.

The sugar free caramel sauce for these is my original Easy Keto Caramel Sauce that I've used in my Keto Salted Caramel Chocolate Cake, Keto Caramel Filled Chocolate Cookies, Keto Turtles Cake and more.

Then the keto chocolate ganache for this recipe is based off of the ganache used to glaze my Keto Boston Cream Poke Cake and my Keto Chocolate Bundt Cake.

So back to the base of this recipe, the sugar cookie dough I mentioned above uses some common keto ingredients including ; almond flour, coconut flour and xanthan gum.

The Almond flour provides our base for the cookie cups and gives them sub substance and richness with its higher fat content while coconut flour helps the dough to be more absorbent of liquid and slightly lighter than if we were to use almond flour alone.

The xanthan gum is used to bind all of the ingredients together and provide a small amount of elasticity as gluten would in regular sugar cookie recipes. This helps the cookies to not be crumbly and to have a smoother overall texture.

Another ingredient this recipe contains that's slightly less common in keto baking (but my absolute FAVOURITE) is arrowroot starch.

Arrowroot starch is used in this Keto Twix Bar Recipe to provide a lightness and almost melt-in-your-mouth quality to the dough.

Cornstarch is often found in traditional melt-away shortbread cookies and is also a great substitute for arrowroot starch if you don't have it. We use a small amount in our recipe to keep the cookies low carb.

In terms of sweetener in these Keto Twix Cookie Cups , I used my favourite powdered monkfruit/erythritol blend from Lakanto. They recently changed the packaging on this and it now says “2x as sweet as sugar” when originally it said 1:1.

I'm not sure if they changed their blend or just re-named it because I always found it sweetener than sugar initially anyways so just be careful when adding this, maybe start with less and see if they need more.

(3/4 cup is generally a perfect amount for any sweetener though. You can use granulated monkfruit/erythritol sweetener or any other sweetener you prefer).

Tips For Making Twix Cookie Cups

If you don't have xanthan gum, you can still make these cookies. Just know that they may be a tad bit more crumbly. You can add 1/8th tsp ground psyllium husks as a substitute.
If you don't have arrowroot starch, you can substitute cornstarch OR if you don't have either, just an extra tablespoon of almond flour.
These cookie cups will come out a bit soft but will firm up slightly as the cool so just be sure to let them cool enough before removing them from the mini muffin tins.
If you want a richer caramel sauce, add 1/4 tsp molasses for minimal added carbs. This helps deepen the flavour and give a more realistic caramel colour.
You can also make a cooked version of these cookie cups if you prefer. This intensifies the caramel flavour and helps it “set” a bit like a gooey buttertart. Sometimes my family likes them this way as a change! Simply bake the cookie cups on a baking sheet for another 6min at 350*F once the caramel has been added and let them cool fully before frosting.

Ingredients In Keto Twix Cookie Cups

Almond Flour
Coconut Flour
Arrowroot Starch
Xanthan Gum
Powdered Monkfruit/Erythritol Sweetener
Vanilla Extract
Almond Extract
Stevia Sweetened Chocolate Chips

Tools I Used To Make Keto Twix Cookie Cups

Saucepan
Whisk
Spatula
24 Mini Muffin Pan
Cookie Sheet
Mixing Bowls
Hand Mixer
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

How To Store Keto Twice Cookie Cups

Store these sugar free Twix cookie cups in an airtight container between layers of wax paper once the ganache has hardened. Freeze and thaw before serving or store in the fridge for up to 5 days.

Keto Twix Cookie Cups Recipe

Serves: 24 cookie cups

Ingredients:

Cookie Cups

10 tbsp salted butter softened 150g
3/4 cup powdered monkfruit/erythritol sweetener 144g
1 egg room temperature
1 1/4 tsp vanilla extract
1/4 tsp almond extract (optional)
1 1/2 cups almond flour 168g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 8g or cornstarch is OK if you don't have it
1 tsp xanthan gum
1/8 tsp baking powder
1/8 tsp salt 1/4 tsp if using unsalted butter

Caramel Filling

1 keto caramel sauce recipe
1 tsp arrowroot starch

Chocolate Ganache Frosting

1/2 cup stevia sweetened chocolate chips
1/2 tbsp salted butter, 8g
6 tbsp heavy cream, 90g
1/2 tsp vanilla extract

Directions:

Make your easy keto caramel sauce according to the directions but just before finishing it, add 1 tsp arrowroot starch to help thicken the sauce. Pour it into a small measuring cup or bowl and refrigerate it to help it thicken faster.
Pre-heat oven to 350*F.
In a large bowl, beat together your butter and sweetener until light and fluffy. Add your egg and extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Grease a mini muffin pan, then begin rolling the dough into balls about the circumference of the muffin tins (see photo). Place one in each tin.
Use your thumb to gently create a dent in the center of each one, slightly pushing it up the edges of the tin.
Bake the cookie cups for ~7-9min or until just golden brown around the edges.
Use a rolling pin or end of a wooden spoon to make a dent in the center of the cookie cups once again while they are still hot. Make sure you don't press all the way to the bottom. Then let them cool fully.
While the cookie cups are cooling, you can make the chocolate ganache. Place the chocolate chips and butter in a bowl then heat up the heavy cream on the stove top or in the microwave until it's steaming hot (don't boil) and pour it oven the chocolate chips and butter.
Let this sit for 1min before stirring in the vanilla extract. Continue to stir until the entire mixture becomes a dark chocolate colour and everything is melted and smooth. Set this aside at room temperature to cool and thicken.
Gently tap the muffin pan upside down to knock out the cookie cups. Place the finished cookie cups on a new baking tray to be filled. Spoon some of your chilled caramel sauce into the center of each caramel cup (heat it up a little and give it a few stirs if you find it too difficult to spoon out as is). Play the tray in the fridge for 10-15min if your caramel was still quite warm to help it set a bit.
Once your chocolate ganache has thickened enough to a pudding/frosting consistency, you can place it in a piping bag. I use a plastic piping bag for this. Use a large fitted flower piping tip to top each cookie cup OR use a large plastic ziplock with the corner cut-off to pipe small Hershey kiss shapes onto each one if you do not have a piping bag and/or flower tip. Let the ganache and caramel harden slightly at room temperature then enjoy your Keto Twix Cookie Cups!

Nutrition for 1/24th of recipe (1 cookie cup): 155 calories | 14.7g fat | 2.1g NET carbs | 2.4g protein | 3.2g fiber

Store these sugar free Twix cookie cups in an airtight container between layers of wax paper once the ganache has hardened. Freeze and thaw before serving or store in the fridge for up to 5 days.

Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Print Recipe

5 from 1 vote

Keto Twix Cookie Cups

Prep Time50

Cook Time9

Total Time59

Course: Appetizer, Dessert, Snack

Keyword: easy keto caramel sauce, keto cookie cups, keto twix bar, keto twix cookie cups, keto twix cookies

Servings: twix cookie cups

Calories: 155kcal

Ingredients

Cookie Cups

10 tbsp salted butter softened 150g
3/4 cup powdered monkfruit/erythritol sweetener 144g
1 egg room temperature
1 1/4 tsp vanilla extract
1/4 tsp almond extract optional
1 1/2 cups almond flour 168g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 8g or cornstarch is OK if you don't have it
1 tsp xanthan gum
1/8 tsp baking powder
1/8 tsp salt 1/4 tsp if using unsalted butter

Caramel Filling

1 Easy Keto Caramel Sauce Recipe
1 tsp arrowroot starch

Chocolate Ganache Frosting

1/2 cup stevia sweetened chocolate chips
1/2 tbsp salted butter 8g
6 tbsp heavy cream 90g
1/2 tsp vanilla extract

Instructions

Make your easy keto caramel sauce according to the directions but just before finishing it, add 1 tsp arrowroot starch to help thicken the sauce. Pour it into a small measuring cup or bowl and refrigerate it to help it thicken faster.
Pre-heat oven to 350*F.
In a large bowl, beat together your butter and sweetener until light and fluffy. Add your egg and extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Grease a mini muffin pan, then begin rolling the dough into balls about the circumference of the muffin tins (see photo). Place one in each tin.
Use your thumb to gently create a dent in the center of each one, slightly pushing it up the edges of the tin.
Bake the cookie cups for ~7-9min or until just golden brown around the edges.
Use a rolling pin or end of a wooden spoon to make a dent in the center of the cookie cups once again while they are still hot. Make sure you don't press all the way to the bottom. Then let them cool fully.
While the cookie cups are cooling, you can make the chocolate ganache. Place the chocolate chips and butter in a bowl then heat up the heavy cream on the stove top or in the microwave until it's steaming hot (don't boil) and pour it oven the chocolate chips and butter.
Let this sit for 1min before stirring in the vanilla extract. Continue to stir until the entire mixture becomes a dark chocolate colour and everything is melted and smooth. Set this aside at room temperature to cool and thicken.
Gently tap the muffin pan upside down to knock out the cookie cups. Place the finished cookie cups on a new baking tray to be filled. Spoon some of your chilled caramel sauce into the center of each caramel cup (heat it up a little and give it a few stirs if you find it too difficult to spoon out as is). Play the tray in the fridge for 10-15min if your caramel was still quite warm to help it set a bit.
Once your chocolate ganache has thickened enough to a pudding/frosting consistency, you can place it in a piping bag. I use a plastic piping bag for this. Use a large fitted flower piping tip to top each cookie cup OR use a large plastic ziplock with the corner cut-off to pipe small Hershey kiss shapes onto each one if you do not have a piping bag and/or flower tip. Let the ganache and caramel harden slightly at room temperature then enjoy your Keto Twix Cookie Cups!

Notes

Tips

If you don't have xanthan gum, you can still make these cookies. Just know that they may be a tad bit more crumbly. You can add 1/8th tsp ground psyllium husks as a substitute.
If you don't have arrowroot starch, you can substitute cornstarch OR if you don't have either, just an extra tablespoon of almond flour.
These cookie cups will come out a bit soft but will firm up slightly as the cool so just be sure to let them cool enough before removing them from the mini muffin tins.
If you want a richer caramel sauce, add 1/4 tsp molasses for minimal added carbs. This helps deepen the flavour and give a more realistic caramel colour.
You can also make a cooked version of these cookie cups if you prefer. This intensifies the caramel flavour and helps it "set" a bit like a gooey buttertart. Sometimes my family likes them this way as a change! Simply bake the cookie cups on a baking sheet for another 6min at 350*F once the caramel has been added and let them cool fully before frosting.