Keto Twix Cookies

Ingredients

Shortbread Cookie Base

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol or monk fruit sweetener
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1 tsp vanilla extract
• Pinch of salt

Caramel Layer

• 1/4 cup heavy cream (or coconut cream for dairy-free)
• 3 tbsp butter (or coconut oil)
• 1/4 cup allulose or another keto-friendly sweetener (allulose works best for caramel texture)
• 1/2 tsp vanilla extract
• Pinch of salt

Chocolate Layer

• 1/2 cup sugar-free chocolate chips
• 1 tbsp coconut oil (optional for smoother chocolate)

Instructions

Step 1: Prepare the Shortbread Base

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, sweetener, melted butter, vanilla extract, and a pinch of salt.
3. Stir until a dough forms, then roll into 1-inch balls and flatten slightly on the baking sheet.
4. Bake for 10-12 minutes or until the edges turn golden. Let the cookies cool completely before adding the caramel.

Step 2: Make the Caramel Layer

1. In a small saucepan over medium heat, combine heavy cream, butter, and sweetener.
2. Stir continuously and let it simmer for 5-7 minutes until it thickens to a caramel consistency.
3. Remove from heat, add vanilla extract and a pinch of salt, and stir well.
4. Allow the caramel to cool for a few minutes, then spoon a small amount onto each cooled cookie.

Step 3: Add the Chocolate Layer

1. Melt the sugar-free chocolate chips with coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth.
2. Spoon the melted chocolate over the caramel layer on each cookie.
3. Place the cookies in the fridge for about 30 minutes to set.

Tips

• Storage: Store in an airtight container in the refrigerator for up to a week.
• Sweetener: Allulose is recommended for the caramel as it doesn’t crystallize, but erythritol or monk fruit can work too.