Keto Cookies and Cream Cups

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Recipe by Naomi Sherman





When you’ve just got to have one…

Confession: back in the day, our grocery shop always included a couple of family sized blocks of chocolate. On a strangely regular basis of once a month, I would crave Cookies and Cream chocolate.

I found this quite hard to give up when we started our keto journey but eventually stopped missing it. Until I received an order from my friend at Keto Lane which has some Vitawerk sugar free white chocolate.

Holy white chocolate, people!

I tested and re-tested the chocolate cookie crumb a million times and couldn’t get it to work the way that I wanted to. And then, as I started to pull ingredients out of my pantry for yet another batch, my eye fell on the Quest Double Choc Chip Cookies that I had stashed in there.

Yes. Yes, I did face-palm myself.

Why make things hard on myself when someone else has already done the fine-tuning? These Cookies and Cream Cups can be in the fridge setting in about ten minutes.

AND each cup clocks in at a tiny 2.8 grams of carbs!




  • Lay 20 mini muffin wrappers out on a tray. Double line them if you want.
  • Place the dark chocolate and 15 grams of coconut oil into a microwave safe jug and heat gently until melted.
  • Pour a thin layer of chocolate into the base of each case and sit the tray in the freezer while you prepare the next layer.
  • Chop your Quest cookie into small chunks.
  • Place the sugar free white chocolate and 30 grams of coconut oil into another microwave safe jug and heat in bursts until melted and combined, stirring in between bursts.
  • Let the chocolate cool slightly and then scoop the chopped cookie into the jug, leaving a couple of tablespoons behind for garnish.
  • Stir gently to combine.
  • Remove the cups from the freezer and use a teaspoon to gently fill each cup with the cookies and cream mixture.
  • Finish off with a sprinkle of leftover cookie and refrigerate until set.
  • Store in a container in the fridge. Don’t eat the whole batch at once.