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Keto Twix Cookies Recipe

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★★★★★

4.3 from 37 reviews

Deliciously rich and satisfying, these Keto Twix Cookies feature a buttery almond flour shortbread base topped with a creamy keto caramel sauce and a smooth, sugar-free dark chocolate layer. Perfect for low-carb and keto diets, these treats capture the indulgent flavor of classic Twix bars without the sugar and carbs.

Ingredients

Scale

Cookie Dough

  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 7 tbsp butter, softened
  • 1/3 cup powdered Swerve Sweetener
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Keto Caramel Sauce

  • 1/2 recipe keto caramel sauce (refer to the recipe for full preparation)

Chocolate Topping

  • 1/4 cup heavy whipping cream
  • 1 tbsp allulose
  • 2 ounces sugar-free dark chocolate, chopped (brands like Lily’s or ChocZero recommended)
  • Flaked sea salt, for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325ºF (163ºC). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  2. Make the Cookie Dough: In a large bowl, beat the softened butter until it is soft and creamy. Add the powdered Swerve sweetener and continue beating until combined. Beat in the egg yolk and vanilla extract thoroughly. Then add almond flour, baking powder, and salt all at once. Beat until the dough comes together and forms a firm mixture.
  3. Shape the Cookies: Divide the dough into 14 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet, leaving several inches between them. Press each ball down with your palm to about 3/4 inch thickness. Using a rounded tablespoon or similar implement, press a large indent into the center of each cookie to create wells.
  4. Bake the Cookies: Bake the cookies in the preheated oven for 18 to 20 minutes, until the edges just begin to brown. The cookies will remain soft and slightly puffy. Remove from the oven and while still warm, gently reshape the wells to ensure they hold filling.
  5. Cool the Cookies: Allow the cookies to cool completely on the baking sheet. Cooling will firm up the cookies for better handling.
  6. Prepare the Caramel Filling: Make the keto caramel sauce according to your recipe, omitting any additional water. Let the caramel come to room temperature to thicken, then spoon it into the wells of each cooled cookie. Place the cookies in the refrigerator for about 20 minutes to help set the caramel.
  7. Make the Chocolate Topping: In a medium saucepan over medium heat, whisk together the heavy cream and allulose. Heat until it just begins to simmer, then remove from heat. Add chopped sugar-free dark chocolate to the hot cream mixture. Let it sit undisturbed for 5 minutes to allow the chocolate to melt, then whisk until smooth and glossy.
  8. Dress the Cookies: Spoon the melted chocolate over the caramel-filled wells of each cookie, spreading lightly to cover. Optionally, sprinkle a little flaked sea salt on top for added flavor contrast.

Notes

  • For best results, use high-quality almond flour that is finely ground to ensure a smooth dough texture.
  • You can prepare a full batch of keto caramel sauce and refrigerate any extra for use over ice cream or other desserts.
  • Do not overbake the cookies; they should remain soft and slightly puffy when removed from the oven, as they will firm up while cooling.
  • Using sugar-free chocolate ensures the recipe remains low-carb and keto-compliant.
  • If desired, the sea salt garnish enhances the sweet and salty flavor combination typical of Twix bars.

Keywords: Keto Twix Cookies, low carb cookies, sugar-free dessert, keto caramel sauce, almond flour cookies, keto chocolate dessert

Find it online: https://epicrecipebox.com/keto-twix-cookies-recipe/