Easy Keto Deep Dish Caramel Stuffed Cookies

Easy Keto Deep Dish Caramel Stuffed Cookies

Easy Keto Deep Dish Caramel Stuffed Cookies

This recipe is designed to teach everyone how to make easy keto deep-dish caramel stuffed cookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8 cookies


  • 84 grams coconut flour (3/4 cup)
  • 1/4 tsp salt
  • 5 grams baking powder (1 tsp)
  • 1/2 cup butter, softened
  • 50 grams brown monkfruit sweetener or brown sugar sweetener of choice (1/4 cup)
  • 38 grams granulated monkfruit sweetener or granulated sweetener of choice (3 TBS)
  • 2 large room temperature eggs
  • 31 grams room temperature plain Greek yogurt (2 TBS)
  • 1 tsp vanilla extract
  • 8 pieces soft keto caramel candies, cut into 1/2 inch-1 inch pieces
  • 6 oz keto chocolate chips (adjust) (1 cup)


  • Preheat oven to 375 degrees. Lightly grease 8 muffin top molds. Set aside. In a medium mixing bowl sift together the dry ingredients until there are no lumps. In a large mixer bowl combine the butter and both sweeteners. Beat on medium 30 to 45 seconds or until smooth.
  • Add the remaining wet ingredients and beat on medium low until fully combined. Scoop the dough out 2 to 3 TBS at a time onto the prepared muffin top pan. Roll each group of scoops into a smooth ball. Place 1 piece of caramel into the center of each dough ball.
  • (if the scoops are 2 TBS in size use 1/2 inch caramel pieces. If the scoops are 3 TBS in size use 1 inch caramel pieces) Pull the dough around each caramel piece until each the caramel is fully covered and there are no cracks in the dough. Use hand and slightly flatten the tops of each of the cookies.
  • Bake in the preheated oven at 375 degrees for 10 to 15 minutes or until golden on the edges. Remove from the oven and immediately scatter desired amount of chocolate chips over the top of each of the cookies. (alternatively you can stir the chocolate chips into the dough before shaping and baking)
  • Allow the chips to sit for 5 minutes or until melted. Use a butter knife and spread the chocolate evenly over the tops of the cookies. Allow to sit another 5 minutes so the chocolate can settle. Remove the cookies from the molds and transfer to a wire rack. Allow the cookies to cool completely before serving.

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