Keto Cookies and Cream Cupcakes

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

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!

Tags: Sugar Free

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.