Quick Keto Caramel Chocolate Chip Cookies

Quick Keto Caramel Chocolate Chip Cookies

Keto Caramel Chocolate Chip Cookies

This recipe is designed to teach everyone how to make quick keto caramel chocolate chip cookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 30 cookies
Calories: 96kcal


  • 120 grams coconut flour (1 cup)
  • 15 grams baking powder (1 TBS)
  • 1 gram salt (1/4 tsp)
  • 38 grams granulated sweetener of choice (3 TBS), adjust to taste I used granulated monkfruit sweetener
  • 38 grams brown sugar sweetener of choice (3 TBS), adjust to taste I used brown monk fruit sweetener
  • 3 large eggs, room temperature
  • 1 cup butter, melted and cooled
  • 8 grams vanilla or maple exteact (2 tsp), adjust to taste
  • 107 grams Keto salted caramel chocolate chips (2/3 cup) adjust to desired amount can also use regular keto chocolate chips instead of salted caramel chocolate chips
  • 90 grams keto soft caramel candies, adjust to desired amount
  • melted keto caramels or keto caramel sauce


  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Set aside
  • Sift all the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until all the dry ingredients are moist
  • Stir in the butter and extract until fully combine and a slightly crumbly dough has formed. Break the dough up slightly and gradually fold in the chocolate chips until evenly distributed throughout the dough
  • Scoop the dough out 1 TBS at a time onto the prepared baking sheets and place about 2 inches apart. Roll each scoop into a smooth ball and place back onto the baking sheets
  • Cut the caramel candies into small portions around 3 grams each (more or less according to desired amount). Place 1 candy piece into the center of each dough ball and press the candy into the dough.
  • Press dough out to desired size and shape. Make sure the caramel stays covered with the dough and the dough stays smooth
  • Place in preheated oven and bake at 375 degrees for 10 to 12 minutes or until lightly golden.
  • Remove from the oven and allow to cool on the pan for at least 10 minutes to firm up. Once firm transfer cookies to wire rack and allow to cool completely
  • Eat immediately or if desired drizzle some melted caramel or caramel sauce over the tops pf the cookies.
  • If you top the cookies make sure you put a piece of parchment paper under the rack before drizziling the caramel. Also allow the cookies to sit a few minutes so the caramel can firm up
  • Eat immediately or store leftovers in an airtight container at room temperature up to 1 week


Serving: 1cookie | Calories: 96kcal | Carbohydrates: 1g | Protein: 1.7g | Fat: 8.5g

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