Keto Salted Caramel Chocolate Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Net Carbs: 2.3g

Sweet, salty, and just crisp enough, these keto cookies bring dessert vibes without the sugar crash. Made with real ingredients and no eggs or weird steps, they’re freezer-friendly and surprisingly beginner-safe.

Equipment

Ingredients

For The Cookie Dough

1 cup almond flour
3 tablespoons butter, unsalted
1/4 cup Swerve (granulated)
3 tablespoons heavy whipping cream
1/2 teaspoon Vanilla extract - sugar free

For The Chocolate Glaze

1/4 cup Lily's Dark Chocolate Chips
1 teaspoon coconut oil

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 Serving

Recipe Link:

https://coachrallyrus.com/keto-recipes/keto-salted-caramel-chocolate-cookies/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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