Keto Caramel Pumpkin Cookie Squares

Keto Caramel Pumpkin Cookie Squares

Easy Keto Caramel Pumpkin Cookie Squares

This recipe is designed to teach everyone how to make easy keto caramel pumpkin cookie squares
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12 squares

Ingredients

  • 3/4 cup coconut flour
  • 1/2 cup granulated Swerve or granulated sweetener of choice
  • 1/2 cup brown Swerve or brown sugar sweetener of choice
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg or allspice
  • 1/2 tsp salt
  • 2 large room temperature eggs
  • 1/4 cup room temperature butter, softened
  • 1/2 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 cup keto chocolate chips
  • 1/4 cup keto caramel sauce more or less according to taste

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow the paper to hang over the sides to use as "handles" when the cookie slab is done cooking
  • Ina large bowl whisk or sift together the coconut flour, granulated Swerve, brown Swerve, baking powder, ground cinnamon, ground ginger, ground nutmeg and salt until no lumps are in the dry ingredients
  • Add the eggs. Beat on low 10 seconds to moisten the dry ingredients then increase the speed to medium and beat on medium-low about 30 seconds or until fully combine and crumbly
  • Add the butter, pumpkin and vanilla. Beat on medium about 30 seconds or until fully combined and smooth
  • Scrape down the sides of the bowl and push the dough to the center of the bowl
  • Gradually fold in the chocolate chips until the are evenly distributed throughout the dough
  • Press half of the dough evenly into the of the prepared cake pan. Top the dough with 1/4 cup of the caramel sauce. Use a knife and gently spread the sauce over the dough. DO NOT PUSH THE SAUCE INTO THE DOUGH
  • Drop the remaining dough by teaspoonfuls over the caramel sauce. Use a knife and gently spread the dough scoop just until the scoops are connected and there are no holes in between the scoops. AGAIN DO NOT PUSH THE DOUGH INTO THE CARAMEL SAUCE
  • If desired top the dough with a little extra caramel sauce (only a drizzle not a frosting). The more sauce you add the softer the cookie squares will be.
  • Place in preheated oven and bake at 350 degrees for 25-30 minutes or until golden around the edges (mine took 30 minutes)
  • Remove from the oven. They will be soft but will firm up as they cool. Allow to cool in the pan about 1 hour or until firm enough to remove from the pan without falling apart
  • Grasp the paper "handles" and gently transfer the cookie slab onto a wire rack to cool completely. Allow to cool completely before slicing
  • Once completely cool slice the cookie slab into the desired size squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

This recipe yields about 12 cookie squares
1 square contains about 2.8 grams of net carbs


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