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March 22, 2016

Keto Twix Thumbprint Cookies

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These tender low carb shortbread thumbprints are filled with creamy sugar-free caramel and drizzled with chocolate. Better than a Twix candy bar and healthier too! What a fabulous keto treat.

Low Carb Twix Thumbprint Cookies

Wow, do you realize that this is the first low carb cookie recipe of 2016? The first low carb cookie recipe from me, I mean. Not sure why that is, given that we are almost one quarter through the year already. I appear to have been focusing much more on cakes so far this year. And cauliflower. And, strangely, chicken. But no cookies. That just doesn’t seem right, does it? Cookies should be a mainstay in everyone’s life. So I am correcting this grave mistake as best I can, with a seriously good low carb cookie recipe that everyone will love.

 

Low Carb Caramel Chocolate Shortbread Cookies Recipe

I could easily have called these chocolate caramel thumbprints. Or caramel shortbread thumbprints. Or caramel chocolate shortbread thumbprints. But I figured the reference to Twix chocolate bars would get the point across in fewer words. A soft shortbread-like base filled with caramel and drizzled with chocolate…sounds like a Twix to me!

Twix thumbprints - low carb shortbread filled with sugar-free caramel and drizzled with chocolate.

So here it is, friends. My low carb cookie comeback. And what a cookie it is! These were so fun to make and I think it goes without saying that they were a huge hit. They were gone within two days and my kids have been clamouring for me to make them again. I am more than happy to oblige.

Delicious grain-free, sugar-free shortbread with caramel and chocolate.

4.86 from 7 votes
Print
Twix Thumbprint Cookies
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 
These tender low carb shortbread thumbprints are filled with creamy sugar-free caramel and drizzled with chocolate. Better than a Twix candy bar and healthier too!
Course: Dessert
Cuisine: Dessert
Servings: 24 cookies
Calories: 236 kcal
Ingredients
Shortbread Cookies:
  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 1/2 cup butter softened
  • 1/2 cup powdered Swerve Sweetener
  • 1 egg yolk
  • 1/2 tsp vanilla extract
Caramel Filling:
  • Half a recipe of Low Carb Caramel Sauce feel free to make a whole recipe and save the rest for another use! It's delicious over ice cream
Chocolate Drizzle:
  • 1 1/2 ounces Lily's Sugar-Free Milk Chocolate can use dark if you prefer
Instructions
  1. Preheat oven to 325F and line a baking sheet with parchment or a silicone liner.
  2. In a medium bowl, whisk together almond flour and baking powder.
  3. In a large bowl, beat butter with sweetener until well combined and fluffy. Beat in egg yolk and vanilla extract. Beat in almond flour mixture until well incorporated.
  4. Form dough into scant 1 inch balls and place two inches apart on prepared baking sheet. You will get 24 to 28 cookies. Press each ball down to about 1/2 inch high. Using your thumb, press an indentation into the center of each cookie.
  5. Bake 10 to 12 minutes, until just barely browning around the edges (They will still be very soft but will continue to firm up as they cool). Gently reform center well with your thumb or the end of a wooden spoon while cookies are still warm. Let cool completely.
  6. Once cool, make caramel sauce. Let cool a few minutes so that it's not too liquidy, then spoon into the well of each cookie until full. Let set a few minutes.
  7. For the chocolate drizzle, place chocolate in a small microwave-safe bowl. Cook on high in 30 second increments, stirring in between until melted and smooth.
  8. Spoon chocolate into a small ziploc bag and snip off the very tip of one corner. Drizzle over cookies and let set 20 minutes.

Recipe Video

Recipe Notes

Serves 12. Each serving has 3.54 g NET CARBS.

Food energy: 236kcal
Total fat: 21.68g
Calories from fat: 195
Cholesterol: 47mg
Carbohydrate: 6.60g
Total dietary fiber: 3.06g
Protein: 4.60g

Nutrition Facts
Twix Thumbprint Cookies
Amount Per Serving (2 cookies)
Calories 236 Calories from Fat 195
% Daily Value*
Fat 21.68g33%
Cholesterol 47mg16%
Carbohydrates 6.6g2%
Fiber 3.06g12%
Protein 4.6g9%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almond flour, caramel, chocolate, shortbread

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Carolyn says

    March 22, 2016 at 6:36 am

    I can’t wait to try this recipe. My son has severe nut allergies. I wonder if you might have a suggestion for a replacement for the almond flour.

    Reply
    • Carolyn says

      March 22, 2016 at 8:07 am

      You can try sunflower seed flour but it will have a very different taste.

      Reply
  2. Lynn says

    March 22, 2016 at 9:37 am

    Can’t wait to try TODAY! I am so grateful for the well written directions you give for your recipes.

    Reply
  3. Becky Gardiner says

    March 22, 2016 at 12:58 pm

    Today is my birthday and this is a wonderful present! Twix bars were my “go to” late-night study snack in college way back when. Can’t wait to make these! I’m typing this as I enjoy a piece of your chocolate zucchini bundt cake. Thank you for these fabulous recipes. You have made having to eat low carb a pleasure instead of a burden!

    Reply
    • Carolyn says

      March 22, 2016 at 4:08 pm

      You are most welcome and happy birthday!

      Reply
  4. Mrs Babyhead says

    March 22, 2016 at 2:52 pm

    My six year old is demanding we make these. She’s my sous chef in the kitchen. Everyone at our house are huge fans of your recipes. 🙂

    Reply
  5. Sara Joy says

    March 22, 2016 at 6:16 pm

    Oh lord. PLEASE AND THANK YOU.

    Reply
  6. Pam says

    March 22, 2016 at 8:21 pm

    Oh, I have to make these. Waiting for the xanthan gum to come in the mail. Can’t wait to make your Low Carb Carmel Sauce. I love how you present your recipes! You make me smile when I read your presentation. You are amazing!! Thank you!

    Reply
    • Carolyn says

      March 23, 2016 at 5:51 am

      Thanks, Pam!

      Reply
  7. Deidre says

    March 22, 2016 at 8:54 pm

    Great recipe! I thought it was a winner once I saw that it used your LC caramel sauce – I’ve made and used that before and it was loved by all. I made these cookies this afternoon and my family LOVED them! Great cookie to bring to Easter!

    Reply
    • Carolyn says

      March 23, 2016 at 5:51 am

      So glad you liked them!

      Reply
  8. Tina says

    March 23, 2016 at 10:59 am

    Can you use the THM baking blend?

    Reply
  9. Kittie says

    March 27, 2016 at 6:53 am

    Help! These look fantastic and I’d like to make them BUT…These are suppose to be LOW CARB right? But the macro says 47 carbs with just under 7 fiber. I’m obviously missing something…is that for the whole recipe or???? I’m confused.

    Reply
    • Kittie says

      March 27, 2016 at 6:58 am

      Oh I read that wrong….sheez brain dead I am! Thanks gonna make these…..

      Reply
  10. Elle says

    March 30, 2016 at 7:14 pm

    These cookies look awesome and my daughter and I are making a batch right now. I was wondering though, do you know what they would be considered on a Trim Healthy Mama plan? We are new to the plan and not sure how everything works yet. Thanks.

    Reply
    • Carolyn says

      March 31, 2016 at 8:15 am

      They would be an S. Almost everything I made is an S 🙂

      Reply
      • Kay says

        June 17, 2016 at 8:00 pm

        My favorite was always the PB Twix. Wondering how these would be with a PB filling instead of the carmel…..?

        Reply
  11. Becky says

    April 7, 2016 at 12:53 pm

    Where did you find low carb caramel? also how many gram sugar?

    Reply
    • Carolyn says

      April 7, 2016 at 2:29 pm

      I didn’t find it, I made it. Click through to my recipe and you will have all the info you need!

      Reply
      • Becky says

        April 7, 2016 at 4:49 pm

        Ok thank you, I’m new to your site.

        Reply
  12. Ash says

    May 1, 2016 at 9:08 am

    Making now, why is my dough so crumbly? I can’t form the balls 🙁

    Reply
    • Carolyn says

      May 1, 2016 at 9:39 am

      What brand of almond flour are you using?

      Reply
  13. Stephanie Deal says

    May 30, 2016 at 4:54 pm

    Oh my gosh — these are absolutely wonderful cookies and really quite easy to make. I followed the recipe exactly and they turned out perfectly!! I am amazed at how delicious these are and even my non-low carb friends loved them!!! Thanks for sharing and keep all these fabulous recipes coming!!

    Reply
    • Carolyn says

      May 31, 2016 at 7:43 am

      So glad to hear it!

      Reply
  14. Jenna says

    June 14, 2016 at 9:27 am

    DELICIOUS!!! I have made these several times and they are amazing! I melted Lily’s Seasalt Almond Milk chocolate bar and instead of drizzling, I mound some over the caramel part, just enough to cover caramel and then let harden. Not only do you get that nice crunch of a chocolate bar (with the softer caramel inside), but they hold up well in transport amd freezing!

    THANK YOU SO MUCH!! You are a miracle worker! ? ?

    Reply
    • Carolyn says

      June 14, 2016 at 11:17 am

      So glad to hear it!

      Reply
  15. Hope says

    October 10, 2016 at 1:52 pm

    I made these yesterday for a gathering– devoured!

    Reply
  16. Donna Wolf says

    October 12, 2016 at 8:35 am

    Make half the sauce? LOL You are so funny! I was thinking of doubling the sauce and just eating the leftover with a spoon! Your caramel sauce is incredible and super easy to make. I will definitely make these cookies and I promise not to eat the caramel in one sitting.

    Reply
  17. Dana says

    December 7, 2016 at 11:03 am

    I probably shouldn’t have started my holiday baking with this recipe. These cookies will never make it to Christmas! So good! The shortbread alone is yummy, but the caramel and chocolate take it to a whole new level. Thanks for another great recipe! Happy Holidays!

    Reply
    • Carolyn says

      December 7, 2016 at 11:21 am

      Glad you like them!

      Reply
  18. Debbie says

    March 27, 2017 at 10:23 am

    Do you know what the carb count is just for the cookies with no sauces?

    Reply
    • Carolyn says

      March 27, 2017 at 4:15 pm

      No, sorry, but you can enter the ingredients into my fitness pal and find out.

      Reply
  19. Low Carb with Jennifer says

    May 11, 2017 at 2:12 pm

    Hi! I featured this recipe in my post 15 Low Carb Desserts that are Absolutely Delicious! https://jenniferbanz.com/15-low-carb-desserts

    Reply
  20. Angela Weitzel says

    May 31, 2017 at 3:49 am

    Hi there,
    First of all let me say thank you for all the wonderful recipes you come up with to make Living low carb so easy. My question is: is the almond flour in the recipe almond meal? Ground blanched almonds are easy to come by in Germany, but that special sort of almond flour you get from dehydrated almonds is harder to get here. Thanks again for all those great recipes.

    Angela Weitzel

    Reply
    • Carolyn says

      May 31, 2017 at 1:09 pm

      Hi Angela… In the US, it’s all technically “almond meal” because it’s not dehydrated at all. It’s just really finely ground almonds. But you want REALLY finely ground. Most of us distinguish between almond meal, which isn’t very fine, and almond flour, which is quite fine. Hope that helps!

      Reply
      • Angela Weitzel says

        June 2, 2017 at 8:39 am

        Thanks so much Carolyn, this actually helped me a great deal. Now I know what to buy, I definately want to bake these. They look so tasty and would be a real treat for my hubby who has a giant sweet tooth. Have a great weekend and Thanks again for your quick reply.

        Angela

        Reply
  21. Leigh says

    June 15, 2017 at 11:39 am

    These are delicious! Thanks for developing this recipe. It will help me to avoid hitting the vending machine at work for my favorite Twix bars!

    Reply
  22. Lisa says

    July 16, 2017 at 8:40 am

    So when it says as served 1 cookie is a serving right?

    Reply
    • Carolyn says

      July 16, 2017 at 8:52 am

      No, if you scroll to the bottom you will see the serving size and all of the nutritional info.

      Reply
  23. Amy says

    November 14, 2017 at 11:19 am

    I think you just save my Christmas! Diagnosed with GD a month ago, so I’m new to all this; but I tried your orange chocolate swirl bread and was so relieved to find out… it’s good! I’d been sad about Christmas coming up and needing to avoid all our traditional sweets, and our favorite tradition is thumbprint jam cookies, and now here’s this! I’m thinking I’ll just use sugar-free jam of some sort and see what happens. Thanks so much for all of this.

    Reply
    • Carolyn says

      November 14, 2017 at 12:29 pm

      Sounds like a good plan. And sorry about the GD but I’ve been there so I feel for you. You CAN do this.

      Reply
      • Amy says

        November 15, 2017 at 11:38 am

        Thanks, Carolyn. As you must know, that’s exactly what I need to hear right now. 🙂

        Reply
  24. Jane says

    November 18, 2017 at 1:41 am

    Thank you for developing this recipe!

    I didn’t have swerve so my first caramel batch was 4 T equal and 4T xylitol. It was very sweet, pale in colour and tasted more like sweetened condensed milk so I went to the store, bought molasses and swerve.

    Made a second batch, 1T molasses and 4T swerve and it ended up being as sweet as I like.

    After, I threw both batches together and it tastes like butter tart filling. I likely will never be able to accurately replicate the Frankenstein I made, but I’ll follow yours (mostly), next time 🙂

    Reply
    • Carolyn says

      November 18, 2017 at 9:27 am

      Good to know!

      Reply
  25. Donna says

    November 19, 2017 at 11:41 pm

    Wow!!! The caramel sauce is UN BEE LIEVABLE!!!!
    My chocolate got too hot in the microwave so I put the chocolate in my ninja & sprinkled over the top. These are sooooo good!!!

    Reply
  26. Suzy says

    July 30, 2018 at 4:05 pm

    5 stars
    Oh my goodness! What a treat! Gonna save this to try

    Reply
  27. Lindsay Cotter says

    July 30, 2018 at 7:58 pm

    5 stars
    These are EVERYTHING!! Seriously drooling over these!

    Reply
  28. Jennifer Blake says

    July 31, 2018 at 11:22 am

    5 stars
    These go down so easy! Twix is one of my very favorite candies!

    Reply
  29. Erin says

    August 1, 2018 at 12:46 pm

    5 stars
    Twix is one of my favorite candy bars – I love this cookie version!

    Reply
  30. Jacinta Moran-Dunn says

    July 3, 2019 at 5:05 am

    Is there a coconut flour substitute?

    Reply
  31. Shannon says

    December 14, 2019 at 11:23 am

    5 stars
    Finally tried making these yesterday! They are AMAZING! However mine didn’t turn out as pretty as yours 😂. For some reason the shortbread really flattened out when I cooked it. I’m wondering if freezing it before baking or a little more almond flour would help next time? The dough was sticky but rollable. What was the consistency when you rolled yours? I am definitely making these again and want a better well for the caramel sauce next time, it’s so good. Thank you for sharing!

    Reply
    • Carolyn says

      December 14, 2019 at 12:31 pm

      It shouldn’t be sticky. Different brands of almond flour or your butter being TOO soft can be an issue, so do a touch more almond flour next time.

      Reply
  32. Sue Blair says

    February 4, 2020 at 1:39 pm

    4 stars
    I too am allergic to nuts, my goto flours are: Nutiva Organic Superseed Mix of -Flax, Chia, hemp, and coconut, or Coconut flour, or Sunflower Seed flour.

    Reply
  33. Jennifer says

    February 26, 2020 at 1:55 pm

    I made these last night and they turned out great. I was able to get 30 cookies with lots of caramel sauce left over. I only had Golden Monkfruit on hand and used it for the entire recipe. Great recipe and easy to make.

    Reply
  34. Verna says

    April 20, 2020 at 9:59 am

    5 stars
    Delicious! I added toasted pecan halves in the caramel middle. Will be making these very often! Thanks for an awesome recipe. (as always)!

    Reply
  35. Xenia says

    May 14, 2020 at 9:17 pm

    Is there any substitutes for butter if I want to make it low-fat? Yogurt or oil perhaps?

    Reply
    • Carolyn says

      May 15, 2020 at 4:52 pm

      Um… your crust won’t be crisp at all with those subs and your caramel sauce will be… I don’t know but I don’t think it will be very good.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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