Keto Salted Caramel Chocolate Cookies
Sweet, salty, and just crisp enough at the edges, these Keto Salted Caramel Chocolate Cookies bring the dessert vibes without the sugar crash. No fancy tools. No eggs. No fuss. Just real ingredients and a little saucepan magic.
They’re cozy enough for a quiet night in, but they also hold up great for freezer stash or holiday gifting.
You get that deep caramel flavor, a little dark chocolate, and a salty finish without the sugar spike or a 14-step process.
Just a spoon, a saucepan, and one very snackable cookie treat.
These are for the cozy-cookie-lovers who want real dessert vibes, not Pinterest perfection.
These Salted Caramel Cookies Are:
- Sugar free and gluten free, with zero aftertaste
- Crisp outside, soft middle – like real cookies should be
- Naturally low carb (2.3g net carbs each)
- Egg free, xanthan free, and beginner-proof
- Quick to prep – about 20 minutes start to finish
- Ideal for meal prepping
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Instructions
For The Cookie Dough
- Preheat oven to 180°C (350°F) and line a baking sheet or a cookie sheet with parchment paper.
- Add butter and sweetener to a small saucepan over medium heat. Whisk constantly until smooth and pale golden. About 1-2 minutes.
- Stir in heavy whipping cream and vanilla extract. Bring to a gentle boil, then lower the heat and simmer for 5 to 10 minutes until the sauce thickens and turns golden.
- Mix in almond flour and cook for another couple of minutes until it darkens slightly and thickens into a dough.
- Remove from the heat and let it cool for about 5 minutes, until safe to handle.
- Divide the dough into 6 portions and form into cookies. Place on parchment-lined sheet with space between each one.
- Bake for 10-12 minutes, until golden brown. Let them cool completely on the baking sheet. They’re fragile when warm.
For The Chocolate Glaze
- Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in 10-second bursts, stirring between, until fully melted.
- Dip or drizzle over cooled keto cookies. Optional: sprinkle with flaky sea salt while the chocolate is still wet.
- Let the chocolate firm up before serving.
Testing Notes
I first made these back when keto baking still felt like rocket science. No eggs meant no fluff drama. No thermometer meant no stress. Just stir, scoop, and bake.
These cookies come out soft and delicate but firm up as they cool, and honestly? They’re even better after a chill. The chocolate glaze isn’t just a sweet finish. It helps hold the cookies together and gives a clean snap that makes them feel complete.
If the caramel ever starts to separate, just keep whisking. It smooths right out. And for a neater glaze, pop the cookies in the freezer for five minutes before dipping.
Ingredient Swaps
- Sweetener: Monk fruit or erythritol blends work too, just taste-adjust.
- Dairy free: Swap in vegan butter and coconut cream. Use dairy-free chips for glaze.
- Nut free: Not tested yet. Almond flour gives the best structure here.
Storage Tips
- Fridge: Up to 7 days in an airtight container.
- Freezer: Layer with parchment and freeze for up to a month.
- Serve: Best slightly chilled or at room temp.
Make It a Moment
These are the kind of cookies you wind down with, curled up with a book, a latte, and zero guilt.
They also make a sweet little “thinking of you” gift – just wrap in parchment and tie with twine.
These sweet and salty keto cookies pair perfectly with Keto Coffee or hot chocolate.
Conclusion
This recipe is one of the first that made keto feel doable for me. I’ve been keto since 2019, lost over 50 pounds, and still come back to these cookies when I want something simple, sweet, and grounding.
These easy keto dessert cookies are still one of my comfort go-tos. They’re proof that comfort doesn’t need carbs… or chaos.
FAQ
Can I make these without the glaze?
Totally. The cookies are sweet and rich on their own, but the chocolate takes it next level if you’ve got the time.
Why no eggs?
This dough works without them. The caramel binds it just enough, and it keeps the texture crisp outside, soft inside. No rubbery center.
Can I double the recipe?
Yes, and you’ll probably want to. Just watch the caramel closely when scaling. It browns faster in bigger batches.
More Recipes
If you’re craving more low carb cookies or sweet keto bites, try these next.
More Almond Flour Recipes
More Sugar Free Desserts
- Keto Cottage Cheese Brownie Mug
- Keto Chocolate Chip Cookies
- Keto Chocolate Peanut Butter Cookie Dough
Keto Salted Caramel Chocolate Cookies
Equipment
- 1 Spatula
Ingredients
For The Cookie Dough
- 1 cup (110 g) almond flour
- 3 tablespoons butter, unsalted
- 1/4 cup (30 g) Swerve (granulated)
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon (½ teaspoon) Vanilla extract – sugar free
For The Chocolate Glaze
- 1/4 cup (20 g) Lily's Dark Chocolate Chips
- 1 teaspoon coconut oil
Watch the Video Instructions
Instructions
For The Cookie Dough
- Preheat your oven to 180°C (350°F) and line a baking sheet or a cookie sheet with parchment paper.
- Add the butter and sweetener to a small saucepan over medium heat. Whisk constantly until smooth and pale golden. About 1-2 minutes.3 tablespoons butter, unsalted, 1/4 cup Swerve (granulated)
- Stir in the cream and vanilla extract. Bring to a gentle boil, then lower the heat and simmer for 5 to 10 minutes until the sauce thickens and turns golden.3 tablespoons heavy whipping cream, 1/2 teaspoon Vanilla extract – sugar free
- Mix in the almond flour and cook for another couple of minutes until it darkens slightly and thickens into a dough.1 cup almond flour
- Remove from the heat and let it cool for about 5 minutes, until safe to handle.
- Divide the dough into 6 portions and form into cookies. Place on parchment-lined sheet with space between each one.
- Bake for 10-12 minutes, until golden brown. Let them cool completely on the baking sheet. They’re fragile when warm.
For The Chocolate Glaze
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 10-second bursts, stirring between, until fully melted.1/4 cup Lily's Dark Chocolate Chips, 1 teaspoon coconut oil
- Dip or drizzle over cooled keto cookies. Optional: sprinkle with flaky sea salt while the chocolate is still wet.
- Let the chocolate firm up before serving.
Notes
- These cookies are fragile while warm, but firm up as they cool. The chocolate glaze also helps them hold together.
- They’re even better after a chill – crisp outside, soft inside.
- If your caramel starts to separate, just keep whisking. It’ll smooth out.
- For cleaner glaze lines, freeze cookies for 5 minutes before dipping.
- Store in the fridge for up to 7 days or freeze up to 1 month.
Nutrition Per 1 (ONE) Serving
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