Why You’ll Love This Recipe
I like this recipe because it tastes like a mini keto Twix bar but in a cookie cup form. The almond and coconut flour base gives the cookie cups a tender yet sturdy structure, while the caramel and ganache layers make them feel extra decadent. I also like that they’re portioned into individual servings, which makes them great for sharing—or for keeping all to myself.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
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
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I prepare my keto caramel sauce, then stir in 1 tsp arrowroot starch near the end to help it thicken. I chill it in the fridge so it sets faster.
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I preheat the oven to 350°F and grease a mini muffin pan.
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In a bowl, I beat together butter and sweetener until fluffy, then add the egg and extracts.
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In another bowl, I whisk almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, and salt. I mix the dry ingredients into the wet until a thick dough forms.
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I roll dough balls to fit the muffin tin cavities, press them in, and use my thumb to make a dent in the center.
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I bake the cookie cups for 7–9 minutes, until just golden around the edges. While still warm, I press the centers again with the end of a wooden spoon. I let them cool completely.
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For the ganache, I place chocolate chips and butter in a bowl. I heat the cream until steaming, then pour it over the chocolate. After 1 minute, I stir in vanilla and mix until smooth. I let it cool until thickened.
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Once the cookie cups are cool, I gently remove them from the pan. I spoon caramel sauce into each one and chill briefly if needed.
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I pipe ganache on top of each caramel-filled cookie cup. I let them set slightly before serving.
Servings and Timing
This recipe makes about 24 cookie cups. The prep time is around 30 minutes, the bake time is 9 minutes, plus cooling and assembly time brings the total to about 1 hour.
Variations
Sometimes I sprinkle a little flaky sea salt on top of the ganache for a salted caramel twist. I also like using white chocolate chips for a fun variation. If I want a nutty crunch, I add chopped pecans or walnuts to the caramel layer.
Storage/Reheating
I store the cookie cups in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them for up to 2 months. When I’m ready to enjoy, I let them thaw in the fridge overnight.
FAQs
Can I make these without almond flour?
Yes, I substitute sunflower seed flour for a nut-free version.
What sweetener works best?
I prefer powdered monkfruit/erythritol blend because it dissolves well and keeps the texture smooth.
Do I need xanthan gum?
Yes, it helps the dough hold together, but I can replace it with psyllium husk powder in small amounts.
Can I make these ahead of time?
Yes, I often bake the cups and store them plain, then add caramel and ganache before serving.
How do I keep the cookie cups from sticking to the pan?
I grease the muffin tin well and sometimes use silicone pans for easy removal.
Can I use store-bought keto caramel sauce?
Yes, but I like making my own because it tastes fresher and thicker.
Why is my caramel too runny?
It may need more cooking time or extra arrowroot starch to thicken.
Can I pipe the ganache right away?
No, I wait until it cools to a frosting consistency so it holds its shape.
What’s the texture like?
The cookie base is soft but sturdy, with gooey caramel and smooth chocolate on top.
Can I freeze them with the filling and topping?
Yes, they freeze well fully assembled. I let them thaw in the fridge before eating.
Conclusion
I love making keto Twix cookie cups because they’re the perfect balance of sweet, creamy, and chocolatey while still being low-carb. Each bite tastes like a decadent treat, and they’re always a hit whenever I share them. Whether I keep them as a personal indulgence or bring them to a party, they never disappoint.
