Keto Twix Cookies Recipe

Two Keto Twix Cookies on a white wooden table with a tray of cookies in the background.

These tender keto cookies are filled with creamy sugar-free caramel and topped with rich chocolate. Just like the Twix candy bars you used to love, but healthier!

Course Dessert

Cuisine Dessert

Keyword twix cookie

Prep Time 40

Cook Time 20

Total Time 1

Servings cookies

Calories 203kcal

Author Carolyn

Ingredients

Shortbread Cookie Base

2 cups almond flour
1/2 tsp baking powder
7 tbsp butter softened
1/3 cup powdered Swerve Sweetener
1 large egg yolk
1/2 tsp vanilla extract

Caramel Filling

1/2 recipe keto caramel sauce feel free to make a whole recipe and save the rest for another use! It's delicious over ice cream

Chocolate Drizzle

1/4 cup heavy whipping cream
1 tbsp allulose
2 ounces sugar-free dark chocolate, chopped (Lily's or ChocZero)

Instructions

Preheat the oven to 325ºF and line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, beat the butter until soft and creamy, then beat in the sweetener. Add the egg yolk and vanilla extract and beat until well combined.
All at once, add the almond flour, baking powder, and salt. Beat until the dough comes together.
Divide the dough into 14 equal portions and roll into balls. Place the balls several inches apart on a large baking sheet lined with parchment or silicone. Press down to about 3/4 inch thick with the palm of your hand. Take a rounded tablespoon or other rounded implement and press a large indent into each cookie.
Bake 18 to 20 minutes at 325ºF, until just beginning to brown around the edges. They will still be very soft and a little puffy. Remove and gently reform the wells while the cookies are still hot. Let cool completely on the pan (the cookies will firm up as they cool).
Once cool, make the caramel sauce according to the directions, but do not add any extra water. Let it come to room temperature to thicken, then spoon into the wells of the cookies. Refrigerate to help set the caramel, about 20 minutes.
In a medium saucepan over medium heat, whisk the cream and allulose together and bring to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then whisk until smooth.
Spoon the chocolate over the tops of the cookies and spread lightly over the caramel filling. Sprinkle with a little flaked sea salt, if desired.

Video

Notes

Storage Information: Store the cookies in a covered container on the counter for up to 4 days, or in the fridge for a week. You can also freeze the cookies for several months.

Nutrition