Keto Cookies and Cream Cupcakes

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS: Sugar Free
CALORIES
300kcal
protein
g
carbs
g
fat
g
serves
20serves

Introduction

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!

Enjoy!

The recipe

Ingredients

100 grams of 90% dark chocolate, plus 15 grams of coconut oil
100 grams of sugar-free white chocolate, plus 30 grams of coconut oil
1 Quest Double Choc Chip Protein Cookie

Directions

Step 1
Lay 20 mini muffin wrappers out on a tray. Double line them if you want.
Step 2
Place the dark chocolate and 15 grams of coconut oil into a microwave safe jug and heat gently until melted.
Step 3
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.
Step 4
Chop your Quest cookie into small chunks.
Step 5
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.
Step 6
Let the chocolate cool slightly and then scoop the chopped cookie into the jug, leaving a couple of tablespoons behind for garnish.
Step 7
Stir gently to combine.
Step 8
Remove the cups from the freezer and use a teaspoon to gently fill each cup with the cookies and cream mixture.
Step 9
Finish off with a sprinkle of leftover cookie and refrigerate until set.
Step 10
Store in a container in the fridge. Don’t eat the whole batch at once.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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