Chocolate Caramel Shortbread Cookies

OKAY.  These are great. My whole non-keto family approves!

If you are looking for a perfect Christmas cookie to bring to family functions…look no further! This is THE ONE.

These Chocolate Caramel Shortbread Cookie are not difficult to make. You can even opt out on the topping and thrown on whatever you'd like (but I mean the topping IS pretty dang delicious).

Today was rough. I was in the middle of baking these and my food scale officially died. It's been having battery issues for a while but today was officially it's final day as a member of the MouthwateringMotivation baking team sadly.

So I, very unwillingly went out to Walmart and picked up this new Starfrit scale, which to be honest is very cool. Loving it thus far!

Over the years I've had many different food scales but still to this day my absolute favourite, best friend forever, will always love food scale is the “Greater Goods Nourish Digital Kitchen Scale”.

This is my baby ( I still have it, just at my apartment.. I do most of my baking at my parent's place as I enjoy stealing their extra kitchen space).

This baby I've had for YEARS. It has yet to die on me and runs on one set of batteries for a full year or longer..PLUS you get detailed nutritional facts on a ton of different foods.

But mainly I just love it for it's reliability. I've never had it shut off on me mid baking EVEN with low batteries, it's been covered in all kinds of ingredients, dropped, drenched in water…and here it still stands. Working like new. Anyways, long-story short. Get this food scale. It looks pretty and it does the job like no other.

Now onto the cookies…

If you like caramel..and you like chocolate and you like shortbread cookies (if you like none of the above, you may be slightly insane, also why are you here?*) then you will LOVE these Chocolate Caramel Shortbread Cookies.

That is all.

Make them. NOW. Do it. You won't regret it.

Keto Chocolate Caramel Shortbread Cookies

Serves: 9

• 1/4 cup + 2 tbsp(42g) coconut flour
• 1/2 cup + 1 tbsp(67g) almond flour
• 1/4 tsp salt
• 1/4 tsp xanthan gum (optional, helps dough stick together)
• Pinch of baking powder
• 6 tbsp butter, softened (95g)
• 1/4 cup monkfruit/erythritol sweetener (or another sweetener to taste)
• 1/2 tsp almond extract
• 1/4 tsp vanilla extract

Caramel:

• 1 tbsp butter
• 1 tsp coconut oil (optional, but helps the caramel harden)
• 1 tsp vanilla extract
• 1 egg yolk
• 2 tbsp water
• 2 tbsp monkfruit/erythritol blend (or any other sweetener)
• 1/4 tsp blackstrap molasses OR 1/2 tbsp sukrin brown sugar sweetener (I've used both with great results, they are optional but make for a more realistic caramel flavour)
• pinch of salt

Chocolate Drizzle:

• 2 tbsp (30g) krisda chocolate-chips (or another stevia-sweetened chocolate)
• 1/2 tbsp coconut oil

Optional: chopped pecans

Directions:

1. 1. Pre-heat oven to 400*F.
   2. Combine all dry ingredients except sweetener in a medium bowl.
   3. In another bowl add your butter, sweetener, and extracts.
   4. Using a fork or hand mixer, beat well until light and fluffy.
   5. Add the butter mixture to the dry ingredients, mix until a thick dough is formed.
   6. Roll dough into 9 even balls and place on a butter-greased baking sheet and flatten each slightly.
   7. Bake for 7-8min or until the cookies are just barely browned. (They will be fragile when first coming out of the oven so let them cool completely on the tray before trying to remove and place on a wire rack!!) *While the cookies are baking/cooling you can prepare your caramel.
   8. Add all your caramel ingredients to a small sauce pan and turn the heat to high.
   9. Whisk the caramel constantly until it starts to boil(bubble). Continue whisking for about 1 minute as it starts to thicken up slightly, then remove from the heat.
   10. Once cooled a bit, place the caramel in the freezer for a few minutes to thicken up a little more.
   11. At this time you can also prepare your chocolate drizzle by combining the chocolate-chips and coconut oil in a small bowl and microwaving at 30s increments until melted.
   12. Remove your caramel from the freezer and add a small spoonful to the top of each cookie and swirl slightly with a spoon to cover the top. (I placed my cookies on a wire rack to top them).
   13. Next drizzle your melted chocolate mixture on top using the back of a knife or fork.
   14. Place the cookies gently away in the freezer to harden for 20-30min before serving. Enjoy your Chocolate Caramel Shortbread Cookies !

*Store these in a plastic container between layers of parchment in the freezer for a later snack OR up to 5 days in the fridge! Enjoy! 

Print Recipe

4 from 2 votes

Keto Chocolate Caramel Shortbread Cookies

Prep Time20 minutes mins

Cook Time8 minutes mins

Course: Dessert

Keyword: Keto cookies

Servings: 9 cookies

Calories: 165kcal

Ingredients

• 1/4 cup + 2 tbsp coconut flour 42g
• 1/2 cup + 1 tbsp almond flour 67g
• 1/4 tsp salt
• 1/4 tsp xanthan gum optional, helps dough stick together
• Pinch of baking powder
• 6 tbsp butter softened, 95g
• 1/4 cup monkfruit/erythritol sweetener or another sweetener to taste
• 1/2 tsp almond extract
• 1/4 tsp vanilla extract

Caramel

• 1 tbsp butter
• 1 tsp coconut oil optional, but helps the caramel harden
• 1 tsp vanilla extract
• 1 egg yolk
• 2 tbsp water
• 2 tbsp monkfruit/erythritol blend or any other sweetener
• 1/4 tsp blackstrap molasses OR 1/2 tbsp sukrin brown sugar sweetener I've used both with great results, they are optional but make for a more realistic caramel flavour
• pinch of salt

Chocolate Drizzle:

• 2 tbsp krisda chocolate-chips or other stevia-swetened chocolate-chips, 30g
• 1/2 tbsp coconut oil
• Optional: chopped pecans

Instructions

• Pre-heat oven to 400*F.
• Combine all dry ingredients except sweetener in a medium bowl.
• In another bowl add your butter, sweetener, and extracts.
• Using a fork or hand mixer, beat well until light and fluffy.
• Add the butter mixture to the dry ingredients, mix until a thick dough is formed.
• Roll dough into 9 even balls and place on a butter-greased baking sheet and flatten each slightly.
• Bake for 7-8min or until the cookies are just barely browned. (They will be fragile when first coming out of the oven so let them cool completely on the tray before trying to remove and place on a wire rack!!) *While the cookies are baking/cooling you can prepare your caramel.
• Add all your caramel ingredients to a small sauce pan and turn the heat to high.
• Whisk the caramel constantly until it starts to boil(bubble). Continue whisking for about 1 minute as it starts to thicken up slightly, then remove from the heat.
• Once cooled a bit, place the caramel in the freezer for a few minutes to thicken up a little more.
• At this time you can also prepare your chocolate drizzle by combining the chocolate-chips and coconut oil in a small bowl and microwaving at 30s increments until melted.
• Remove your caramel from the freezer and add a small spoonful to the top of each cookie and swirl slightly with a spoon to cover the top. (I placed my cookies on a wire rack to top them).
• Next drizzle your melted chocolate mixture on top using the back of a knife or fork.
• Place the cookies gently away in the freezer to harden for 20-30min before serving. Enjoy your Chocolate Caramel Shortbread Cookies !
• *Store these in a plastic container between layers of parchment in the freezer for a later snack OR up to 5 days in the fridge! Enjoy!

Notes

-I adjusted the nutrition facts slightly for how much chocolate and caramel I ACTUALLY used as you may end up with a little extra.

-1.5 NET CARBS PER COOKIE

Nutrition

Serving: 1cookie | Fiber: 3g | Calories: 165kcal | Fat: 16g | Protein: 1g | Carbohydrates: 1.5g

OTHER SIMILAR RECIPES YOU MAY LIKE:

Keto Butter Tarts

Keto Nanaimo Cheesecake Squares