Description
These keto caramel thumbprint cookies are the perfect low-carb, sugar-free treat for anyone following a keto or sugar-free lifestyle. With a rich almond flour base and a luscious caramel filling, they satisfy your sweet tooth without the carbs. Perfect for snacks, desserts, or special keto gatherings.
Ingredients
For the Cookie Dough:
2 cups almond flour
1/4 cup coconut flour
1/4 cup unsalted butter, softened
1/4 cup powdered erythritol (or preferred keto sweetener)
1 large egg
1 teaspoon vanilla extract
Pinch of salt
For the Caramel Filling:
1/4 cup unsalted butter
2 tablespoons heavy cream
1/4 cup powdered erythritol (or preferred keto sweetener)
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Make the Cookie Dough: In a medium bowl, combine almond flour, coconut flour, softened butter, erythritol, egg, vanilla extract, and salt. Mix until a dough forms.
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Shape the Cookies: Roll dough into 12 balls and place them on the prepared baking sheet. Use your thumb or a spoon to create an indentation in each ball.
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Bake the Cookies: Bake for 12-14 minutes, or until edges are golden brown. Let them cool on the baking sheet.
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Prepare the Caramel Filling: While the cookies cool, melt the butter in a small saucepan. Stir in the heavy cream, erythritol, vanilla extract, and salt. Simmer for 3-4 minutes until it thickens.
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Fill the Cookies: Spoon the caramel filling into the indentations of the cookies.
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Cool and Serve: Let the cookies cool completely before serving. Store in an airtight container.
Notes
You can swap erythritol for your preferred keto sweetener like stevia or monk fruit, adjusting for sweetness.
For a nut-free option, replace almond flour with sunflower seed flour.
Vegan: Substitute butter with plant-based butter and use a flax egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
