Keto Salted Caramel Chocolate Cookies: Grain and Gluten Free

5 from 3 votes

These Keto Salted Caramel Chocolate Cookies are absolutely amazing! These low carb cookies are crunchy and full of caramel and chocolate goodness.

They are also low carb, gluten free, and sugar free, making them the perfect sweet treat for the keto diet.

They have only 2.25g net carbs per cookie. 

You won’t believe how easy they are to make, and how delicious they taste!

These cookies are perfect for anyone who loves a sweet and salty keto desserts. The combination of caramel and chocolate is irresistible, and the hint of salt adds a nice balance. These cookies are great for a keto snack, a low carb dessert, or a gift. 

These caramel cookies are made with simple ingredients that you probably already have in your pantry. You only need almond flour, butter, swerve, heavy cream, vanilla extract, sugar free chocolate chips, and coconut oil. No need for eggs, xanthan gum, or cream cheese. These are the best keto cookies as they are so easy to make, you can whip them up in less than 30 minutes!

These cookies are best enjoyed at room temperature or slightly chilled. You can store them in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month. You can also make them ahead and reheat them in the microwave for a few seconds before serving.

Ingredients 

For The Cookie Dough

• 1 cup almond flour 
• 3 tablespoons salted butter 
• 1/4 cup Swerve 
• 3 tablespoons heavy whipping cream 
• 1/2 teaspoon sugar free vanilla extract
• Optional: sugar free dark chocolate chips for keto chocolate chip cookies

For The Chocolate Glaze 

• 1/4 cup sugar free chocolate chips 
• 1 teaspoon coconut oil

Instructions

The key to these cookies is the homemade keto gooey caramel sauce, which is super easy to make. 

This keto caramel sauce is so rich and creamy, that you’ll want to lick the spoon!

Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.

To make the keto caramel sauce, place butter and sweetener in a small saucepan over medium heat. Keep whisking until the butter and sweetener are well blended and form a smooth pale sauce. If you see any butter separating from the sweetener, continue whisking until it’s fully mixed. Cook it until it reaches a light golden color. This should take 1-2 minutes. Don’t let it get too brown, or it will burn and ruin the flavor.

Add the cream and vanilla, and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and turns golden, about 5 to 10 minutes.

Add the almond flour to the sauce, and mix well. Cook the mixture for a couple of minutes until the almond flour starts changing color. This will bring out the flavor even more.

Let the dough cool until you can work with it, about 5 minutes.

Divide the dough into 6 equal portions and shape them into cookies. Line a cookie sheet with parchment paper, leaving some space between them.

Bake the cookies for 10-12 minutes, until golden brown.

Let the cookies cool completely on the baking sheet, as they are very crumbly when warm.

To make the chocolate glaze, place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30 seconds, or until melted, stirring every 10 seconds.

Dip the cookies in the chocolate glaze, and place them back on the baking sheet. You can sprinkle some sea salt on top of the chocolate if you like.

Let the chocolate set, and enjoy your keto salted caramel chocolate cookies!

These keto salted caramel chocolate cookies are the ultimate low carb treat for any occasion. They are perfect for satisfying your sweet tooth, without spiking your blood sugar or kicking you out of ketosis. They are also gluten free, grain free, and sugar free, making them suitable for anyone with dietary restrictions. They are so good, you won’t miss the high carb cookies at all!

Frequently Asked Questions (FAQ)

Q: Can I use coconut flour instead of almond flour?

A: No, coconut flour and almond flour are not interchangeable. Coconut flour is much more absorbent and requires more liquid and eggs. If you use coconut flour, your cookies will be dry and crumbly.

Q: What kind of keto sweeteners can I use for these cookies?

A: I recommend using Swerve, which is a natural, zero-calorie sweetener that tastes and measures like sugar. You can use either swerve granular or swerve confectioners for these cookies. You can also use any of your favorite sweeteners like monk fruit, erythritol, or stevia, but you may need to adjust the amount depending on the sweetness level.

Q: How can I make these cookies dairy free?

A: You can use vegan butter and coconut cream instead of butter and heavy cream for the caramel sauce. You can also use dairy free chocolate chips and coconut oil for the chocolate topping.

Q: Can I use melted butter instead of butter for the keto caramel sauce?

A: No, you should use solid butter for the keto caramel sauce, as melted butter will not emulsify well with the sweetener and cream. You need to cook the butter and sweetener together until they melt and combine, then add the cream and vanilla.

Q: How do I make a separate bowl of sugar-free caramel sauce for drizzling over the cookies?

A: You can either double the ingredients for the keto caramel sauce and set aside half of it for drizzling, or make a separate batch of sugar-free caramel sauce using the same ingredients and method. You can also use a store-bought sugar-free caramel sauce, but make sure it is keto-friendly and has no added sugar or artificial sweeteners.

Q: How many net carbs are in one keto salted caramel chocolate cookie?

A: One keto salted caramel chocolate cookie has only 2.25 grams of net carbs, which is the total carbs minus the fiber. This recipe makes 6 cookies, and each cookie has 7 grams of total carbs and 4.75 grams of fiber. You can enjoy these cookies without worrying about your carb intake, as they are very low in net carbs.

Q: How do I store these keto salted caramel chocolate cookies?

A: You can store these keto salted caramel chocolate cookies in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month. You can also make them ahead and reheat them in the microwave for a few seconds before serving. They are delicious at room temperature or slightly chilled.

Q: Can I use different kinds of chocolate chips for the chocolate glaze?

A: Yes, you can use different kinds of chocolate chips for the chocolate glaze, as long as they are sugar-free and keto-friendly. You can use dark chocolate chips, milk chocolate chips, white chocolate chips, or even salted caramel chocolate chips. You can also mix and match different flavors of chocolate chips, or use chocolate bars instead of chocolate chips.

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5 from 3 votes