Keto Twix Cookies
Servings: 12 Cookies
Calories: 275kcal
These keto Twix cookies feature a buttery almond flour base, a luscious layer of homemade keto caramel sauce and a rich chocolate topping
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Ingredients
Cookie Base
- ½ cup butter, room temperature
- ½ cup allulose or other sweetener
- 2 cups almond flour
- 1 teaspoon vanilla extract
Caramel Layer
- ¼ cup butter
- ¼ cup brown monk fruit sweetener
- ½ cup heavy cream
Chocolate Topping
- 3 oz sugar-free chocolate
Instructions
Make the Caramel Sauce
- Melt the butter in a small saucepan and let it cook, stirring every so often, until fully browned (about 5 minutes).
- Add in your low carb sweetener of choice. Let that dissolve for a minute whilst stirring.
- Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute.
- Cook until you see it getting thicker and stir the sauce intermediately to ensure it does not stick. This should take about 15 minutes.
- Allow to cool and thicken before use. Storing it in the fridge helps.
Make the Cookies
- Preheat the oven to 180C/350F degrees and line a baking sheet with parchment paper.
- In a medium bowl, cream the butter, vanilla and the sweetener.
- Add the almond flour and form into a dough.
- Roll out the cookie dough between two pieces of parchment paper. Using a cookie cutter, cut out the cookie shapes and place them on a parchment paper lined baking tray.
- Bake for 15-20 minutes until the edge of the cookies are golden.
- Remove the cookies from the oven and allow to cool completely.
Assembly
- Melt the chocolate in a double boiler or microwave in short bursts, stirring in between. This prevents it from seizing up or burning.
- Spoon a layer of the caramel sauce over the cooled cookies.
- Top with the melted chocolate and chill until the chocolate firms.
- Eat and enjoy!
Notes
Makes 12 medium cookies.
Nutrition
Serving: 1cookie | Calories: 275kcal | Carbohydrates: 7g | Protein: 4g | Fat: 26g | Fiber: 2g | Net Carbohydrates: 5g