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  • Maria Fernanda López

Raspberry Caramel Cookie Cups (Low Carb, Vegan)

Guys! This recipe was a randomly success! Don't you love it when that happens? I was just looking at my pantry thinking about doing a deep clean and seeing these ingredients this delightful recipe happened.

I'm definitely one of those person who firmly believes that some of the best things in life are from unexpected situations, just by going with the flow. I also believe that this happens when it comes to developing recipes; you just have to work with the tools that life is giving you and make the most of it.

Good things (recipes) happen when you are cleaning up your pantry or fridge. I'm also one of those people who always prioritize the food that I have already in stock instead of buying more, and you know? A packed pantry and fridge can get very overwhelming sometimes!

Using the things you already have in your favor to make space for more! That's my motto when it comes to spring cleaning. To declutter some things I don't use and someone else would have more benefit from it. I hope that makes any sense when it comes to this recipe.

Doing the best of the ingredients you already have! For example, in this recipe I used some goodies I had:

- Protein bars

- Keto Coffee Creamer

These are simple staples but to make room for more, and to prevent them from going bad... what a better way than creating a fun recipe with all of these ingredients! This recipe is the MAJOR prove that good things happen when you do some cleaning!

These are extremely dreamy, with a delicious rich flavorful raspberry filling with some of my favorite low carb chocolate. On a delicious cookie base made from plant based protein powder, a delicious caramel touch, and extra flavor from protein bars!

Let's do a breakdown of the macro nutrients in this recipe, shall we? For each cookie cup we've got 12.1 grams of total carbs, 7.3 grams of fiber giving us 4.8 grams of net carbs! So this can be also considered to be a Keto-Friendly recipe.

Also, if you are looking for a post-workout treat or afternoon snack these are phenomenal! For each cookie cup we've got 12.1 grams of protein, vegan protein!

Overall, we can notice that this recipe fits any of these lifestyle's:

- Vegan

- Keto

- Low carb

- Diabetic Friendly

- Gluten Free

For sweetener, don't worry about the glucose spikes since we are using monk fruit, my ULTIMATE FAVORITE (for real) as our inflammatory sugar replacement. Use the code PURELYHL for discount on my favorite brand!

These cookie cups can be stored in the freezer and be ready to eat whenever you like, perfect for meal prep and to satisfy that sweet tooth in a healthier way. Plus because these have a decent amount of protein these are also very filling.

The steps to make these are super easy, I promise! Fail proof, so grab your materials and let's get started! This is what you'll need:

- 1 mixing bowl and spoon

- 1 silicone muffin mold of 12

- 1 measuring cup

- Food processor (recommended)

Anyways, hope you enjoy this random and delicious recipe as much as I did! Have a great day and remember to stay positive.


Try more recipes here


Raspberry Caramel Cookie Cups

By Maria Fernanda López

Serves 12


- 4 protein bars

- 3/4 cup of water of almond milk

- 3 oz. of low carb chocolate

- 1 cup of frozen raspberries


1. Preheat the oven at 350F.

2. In a bowl mix protein powder.

3. Add water and creamer, mix well.

4. Process the protein bars, pulse until they are almost turned into powder.

5. Incorporate into the batter and mix.

6. Divide the mix into twelve silicone cups and bake for 20 minutes.

7. While they are baking microwave raspberries and mash with a fork.

8. Once they are baked and cooled add the raspberries and chopped chocolate.


Nutritional Information (per serving 174 kcal)

Fat: 10.8g

Carbs: 12.1g

Fiber: 7.3g

Protein: 12.1g

This post contains affiliate links.

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