Keto Twix Cookie Cups

Print Recipe

5 from 1 vote

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.

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