Keto Twix Mini Candy Cups Low Carb
How about some delicious keto Twix candy cups.
Easy low carb mini Twix candy cups.
If you love Twix candy bars but want a low carb alternative this is the recipe for you.
Simple homemade keto chocolate candy you are going to love.
Enjoy this sugar free, gluten free chocolate candy recipe for your ketogenic diet / lifestyle.
You are going to want to mix up these quick keto chocolate candies today.
Make from scratch low carb candy that everyone will love including the kids.
Serve for low carb desserts, keto snacks the perfect grab and go snack or a sweet little treat for those mid afternoon cravings.
No need to buy store bought low carb candy when you can make this DIY chocolate keto candy recipe.
Get ready to mix up the best low carb keto Twix candy cups.
Check out these other
Keto Candy Recipes
Keto Chocolate Peanut Butter Cups
How To Make Keto Twix Mini Candy Cups
Place the baking chips and coconut oil into a bowl that is microwave safe.
Heat the mixture at 30 second intervals until the chocolate is melted and the mixture is combined completely.
Line 8 sections of a mini muffin tin with mini cupcake liners.
Fill each of the cupcake liners about ⅓ of the way full with the chocolate mixture, and place into the freezer to set for 15 minutes.
Combine the almond flour,
Swerve sugar substitute
butter,
and vanilla extract in a bowl, and blend on high until well combined.
Fill the cupcake liners to about ⅔ of the way full with the cookie mixture, and place into the freezer to set for one hour.
Place the bowl with the chocolate mixture back into the microwave if needed, and heat at 15 second intervals until smooth and creamy once again.
Fill the mini cupcake liners the rest of the way to the top with the chocolate mixture.
Return the mini cups to the freezer one more time for 15 minutes so that the chocolate can set before serving.
Serve
Enjoy
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Keto Twix Mini Candy Cups
Ingredients
- ½ C. Lily’s Baking chips
- 2 Tbsp. Coconut oil
- ½ C. Almond flour
- 3 Tbsp. Butter unsalted and melted
- 2 Tbsp. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
Instructions
- Place the baking chips and coconut oil into a bowl that is microwave safe. Heat the mixture at 30 second intervals until the chocolate is melted and the mixture is combined completely.
- Line 8 sections of a mini muffin tin with mini cupcake liners.
- Fill each of the cupcake liners about ⅓ of the way full with the chocolate mixture, and place into the freezer to set for 15 minutes.
- Combine the almond flour, butter, Swerve sugar substitute and vanilla extract in a bowl, and blend on high until well combined.
- Fill the cupcake liners to about ⅔ of the way full with the cookie mixture, and place into the freezer to set for one hour.
- Place the bowl with the chocolate mixture back into the microwave if needed, and heat at 15 second intervals until smooth and creamy once again.
- Fill the mini cupcake liners the rest of the way to the top with the chocolate mixture. Return the mini cups to the freezer one more time for 15 minutes so that the chocolate can set before serving.
Nutrition
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