Keto Twix Cheesecake Cups Low Carb
You can’t go wrong with these keto Twix cheesecake cups.
Easy homemade no bake low carb cheesecake cups that are tasty and delish.
Layered chocolate, cookie, caramel and cheesecake recipe.
Simple and quick cheesecake bites for ketogenic diet.
Serve these cheesecake bites for low carb desserts, snacks or treats.
Make and take to parties – they will be gone before you know it.
You can’t go wrong with this low carb cheesecake recipe.
Skip the candy and make candy cheesecake cups.
Super delicious cheesecake bites that are sugar free and gluten free.
You will want to mix up these cheesecake bites today.
Follow the step by step instructions for this no fail cheesecake recipe.
Make the best keto low carb Twix cheesecake cups.
❤️ Check out these other ❤️
Keto Cheesecake Recipes
Keto Reese’s Peanut Butter Cheesecake Cups
Keto 3 Musketeers Chocolate Cheesecake Cups
Keto Chocolate Peanut Butter Cheesecake Cups
How To Make Keto Twix Cheesecake Cups
Line a muffin tin with 8 cupcake liners.
Place the milk chocolate baking chips and coconut oil into a microwave safe bowl and heat at 30 second intervals until completely melted and combined.
Spoon a layer of the chocolate mixture into each of the cupcake liners and place the tray into the freezer to set for about 5 minutes.
Set the remaining chocolate aside to garnish the cups with later.
Mix together the ingredients for the cookie layer
until a crumbly dough has formed.
Press the dough mixture into each of the cupcake liners on top of the chocolate.
Reserve a few tablespoons of the mixture to use for garnish later.
Place 4 tablespoons of butter and ¼ cup of brown sugar substitute into a saucepan over medium heat on the stove.
Heat and stir until the butter is melted and the sugar has dissolved.
Add the heavy whipping cream to the saucepan and whisk to combine well.
Continue to cook the mixture whisking occasionally until it forms a frothy bubbly mixture that has darkened and thickened to a caramel color and consistency.
Place a layer of the caramel sauce over the top of each cookie layer in the cups, and return them to the freezer to set for about 15-20 minutes.
Mix together the ingredients for the cheesecake layer until smooth and creamy.
Add a layer of the cheesecake mixture to the top of each cup, and place them into the freezer until hardened and set.
Reheat the chocolate mixture if needed and drizzle it with the tines of a fork onto the top of the cheesecake cups. 
Crumble some of the cookie layer mixture on top as well if desired.
Serve and Enjoy
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Keto Twix Cheesecake Cups
Ingredients
For the chocolate layer:
- ½ C. Lily’s milk chocolate baking chips
- 2 Tbsp. Coconut oil
For the cookie layer:
- 1 C. Almond flour
- 3 Tbsp. Swerve confectioners sugar substitute
- 3 Tbsp. Butter unsalted and melted
- 1 tsp. Vanilla extract
For the caramel layer:
- 4 Tbsp. Butter unsalted
- ¼ C. Swerve brown sugar substitute
- ¼ C. Heavy whipping cream
For the Cheesecake layer:
- 6 oz. Cream cheese softened
- ¼ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- ¼ C. Swerve confectioners sugar substitute
Instructions
- Line a muffin tin with 8 cupcake liners.
- Place the milk chocolate baking chips and coconut oil into a microwave safe bowl and heat at 30 second intervals until completely melted and combined.
- Spoon a layer of the chocolate mixture into each of the cupcake liners and place the tray into the freezer to set for about 5 minutes. Set the remaining chocolate aside to garnish the cups with later.
- Mix together the ingredients for the cookie layer until a crumbly dough has formed. Press the dough mixture into each of the cupcake liners on top of the chocolate. Reserve a few tablespoons of the mixture to use for garnish later.
- Place 4 tablespoons of butter and ¼ cup of brown sugar substitute into a saucepan over medium heat on the stove. Heat and stir until the butter is melted and the sugar has dissolved.
- Add the heavy whipping cream to the saucepan and whisk to combine well. Continue to cook the mixture whisking occasionally until it forms a frothy bubbly mixture that has darkened and thickened to a caramel color and consistency.
- Place a layer of the caramel sauce over the top of each cookie layer in the cups, and return them to the freezer to set for about 15-20 minutes.
- Mix together the ingredients for the cheesecake layer until smooth and creamy.
- Add a layer of the cheesecake mixture to the top of each cup, and place them into the freezer until hardened and set.
- Reheat the chocolate mixture if needed and drizzle it with the tines of a fork onto the top of the cheesecake cups. Crumble some of the cookie layer mixture on top as well if desired.
Nutrition
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.
Do Not Forget To Pin! So you can come back and make this tasty keto Twix cheesecake cups recipe!
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
