Easy Keto Caramel Delight Cookies

Easy Keto Caramel Delight Cookies

Easy Keto Caramel Delight Cookies (Nut And Gluten Free)

This recipe is designed to teach everyone how to make easy keto caramel delight cookies that are nut and gluten free
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 19 cookies

Ingredients

  • 58 grams coconut flour (1/2 cup)
  • 8 grams baking powder (2 tsp)
  • 1 gram salt (1/4 tsp)
  • 45 grams golden monkfruit sweetener or brown sugar sweetener of choice (1/4 cup)
  • 46 grams granulated monkfruit sweetener or granulated sweetener of choice (1/4 cup)
  • 2 large eggs, room temperature
  • 1/2 cup butter, melted and cooled
  • 2 tsp vanilla extract

Caramel Coconut Topping

  • 6 TBS butter
  • 99 grams brown monkfruit/allulose blend or brown sugar sweetener of choice (1/2 cup)
  • 100 grams shredded coconut (1 1/4 cups)

Chocolate Topping

  • 200 grams keto chocolate chips (1 cup)
  • 1 tsp coconut oil

Instructions

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
  • In a large mixing bowl sift or whisk together all the dry ingredients until there are no lumps
  • Add the eggs and stir until all the dry ingredients have been moistened. Add the butter and vanilla. Stir until fully combined and a smooth moist dough has formed
  • Massage the dough for 1 minute to help absorb some of the extra moisture. Shape into a ball and place back into the mixing bowl. Chill in the refrigerator about 5 minutes to firm up the dough
  • Remove from the refrigerator. Scoop dough out 1 tablespoon at a time onto the prepared baking sheet. Roll each scoop into a ball and shape the ball into a circle of desired size.
  • Place finger in the center of the circle and push out slightly to create a dime size hole in the center of the circle. Bake at 350 degrees for 10-12 minutes or until golden
  • Remove from the oven. Allow to cool on the pan 10 minutes or until firm. After the cookies are firm transfer to a wire rack and allow to cool completely before coating

Caramel Topping

  • Place the butter in a microwave safe bowl. Microwave on high in 15 second intervals until the butter is completely melted and slightly foamy on top. Immediately add the brown sweetener. Use a fork and stir about 20-30 seconds or until fully combined and all the sweetener has dissolved
  • Pour 1/3 cup of the caramel into a medium mixing bowl. (Set remaining caramel aside for a moment) Add the shredded coconut to the 1/3 cup of caramel. Use a fork and stir until the coconut is fully coated with the caramel sauce
  • Place cookies on a lined baking sheet. Take the bowl with the extra caramel and spread 1/2 teaspoon of the extra caramel onto the tops of the cookies. This will help the caramel/coconut topping to stick better. Scoop 1 TBS of the caramel/coconut topping on top of the plain caramel and press lightly to evenly spread the topping over the tops of the cookies. Place in fridge for 10 minutes or until the topping is firm

Chocolate Topping

  • In a microwave safe bowl combine the chocolate chips and the oil. Microwave on high in 15 second intervals until the chocolate chips are fully melted. Stir after every 15 second interval
  • Remove cookies from refrigerator. Dip the bottoms of the cookies into the melted chocolate. Place upside down onto the lined baking sheet. Place in the freezer for 10 minutes or until the chocolate is firm
  • Remove cookies form the freezer and turn the cookies right side up on the baking sheet Add another teaspoon of coconut oil to the bowl of melted chocolate and melt the chocolate again for about 15 seconds or until fully melted and smooth.
  • Use a spoon and drizzle the melted chocolate in lines across the tops of the cookies. Place back on the lined baking sheet. Place in the refrigerator another 10 minutes or until the chocolate has firmed up
  • Remove form the refrigerator. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 1 week


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