Keto Chocolate Caramel Filled Cookies

Keto Chocolate Caramel Filled Cookies…All I have to say is WOW. 

These turned out WAY better than expected and honestly I attribute it to my large amount of keto cookie experimenting last week. I shared my findings in this post if you haven't seen it yet.

These cookies are soooo soft and fudgey, just like brownies in the center and the gooey caramel filling just puts them over the top. I had to stop myself from eating more than 2 cookies after baking them! They were THAT good. 

The caramel itself was epic. I could have eaten it by the spoonful. But that combined with how rich and fudgey these cookies are.. it should be illegal how good these are. Seriously.

Take these to your non-keto friends and watch them ask for the recipe immediately!

All-in-all this recipe is a winner. 

I will say..YES, this recipe requires more steps than your basic chocolate keto cookies but honestly, you get what you work for. These are 1000x better than your average keto cookies and are really not that hard. They just have a filling and a few extra ingredients. Would you rather have basic keto cookies for minimal effort? OR the best keto cookies you've ever tasted for like 5 extra steps? You tell me, haha.

Ingredients In Keto Chocolate Caramel Filled Cookies

• Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
• Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cookies a chewier texture. I use it in 99% of my keto baking recipes! 
•  Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier brownie recipes such as this one.
• Whole Psyllium Husks  –  This ingredient is SUPER important in creating extra fudgey cookies that stay fudgey once cooled. It may seem like a small amount but I find it to make a big difference in my cookies. I've learned this through trial and error. You can see my cookie experiment here if you haven't already.

Tools I Used To Create Keto Chocolate Caramel Filled Cookies

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Chocolate Caramel Filled Cookies

• When making your caramel sauce, you want to brown your butter, be careful not to burn it. Also once the sauce is done, as I mention below, give it some extra stirs to thicken it even more. The more you stir, the thicker it gets.
• When forming the cookies, you want to use quite large pieces of dough to cover the caramel sauce in the center to avoid it leaking out. If some of the filling comes out, don't worry too much, just do your best to form the cookie and put it on the baking sheet. It will still look good once baked!
• These cookies are meant to be under-baked slightly in the center like brownies. I recommend baking a test cookie and cooling it fully to see if you like the texture because they do harden up quite a bit at room temperature. I bake mine for 9min and my oven tends to bake on the slower side so just be aware that you may need less time or more depending on your oven. 
• For the ultimate chewy cookies, use psyllium husks and Xanthan Gum in this recipe!! You can bake them without those ingredients, but they won't be nearly as soft and gooey in the middles.

Keto Chocolate Caramel Filled Cookies

Serves: 9 large cookies

Ingredients:

Cookies

• 1 cup almond flour, 112g
• 1/4 cup cocoa powder, 24g
• 1 tbsp whole psyllium husks, 6g or 2 tsp ground psyllium husks
• 1 1/2 tsp xanthan gum, can try subbing cornstarch or arrowroot starch if you don't have it
• 1 tsp baking soda
• 1 tsp espresso powder (intensifies the chocolate flavour but you can make them without it if you want)
• 1/4 tsp salt (1/2 tsp if using unsalted butter)
• 10 1/2 tbsp powdered monkfruit/erythritol sweetener, 130g
• 1 egg, room temperature
• 1 1/2 tbsp heavy cream, room temperature, 21g
• 1 1/2 tsp vanilla extract
• 1/2 cup stevia sweetened chocolate chips (I use the Krisda brand), 120g
• 1/4 cup salted butter

Caramel Filling

• 1/4 cup salted butter, 60g
• 1/4 cup heavy cream, 60g
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener
• 1 tsp vanilla extract
• 1/8 tsp xanthan gum
• pinch of salt

Directions:

Caramel Filling

1. In a small sauce pan or non-stick frying pan, turn the heat on to medium and add your butter. Whisking often, cook it until it starts to get bubbly (~3min).
2. From there it will start to turn a golden brown colour, keep whisking but once it turns a slightly deeper brown (without burning it) remove it from the heat and continue to whisk it while adding in your 1/4 cup heavy cream.
3. Turn the heat to low and place the pan back on the burner, whisk until the mixture starts to thicken slightly. Then remove from the heat again and mix in your sweetener, vanilla extract, xanthan gum and salt.
4. At this point, you can shut the burner off and just continue to whisk everything together off the burner until it becomes thick. Once thickened, use a spatula to scrape it into a small bowl and set aside to cool.
5. *Just a tip* – Right before you put this caramel sauce in your cookies, give it a good stir with a spoon to bring everything back together (sometimes the butter wants to separate a little). This also thickens the caramel sauce even further making easier to work with.

Chocolate Cookies

1. Pre-heat oven to 350*F.
2. Add your almond flour, cocoa powder, whole psyllium husks, xanthan gum, baking soda and salt to a food processor. Pulse everything for 10-15s at a time for about 3 times. (Just until everything is well blended and finer).
3. Pour this mixture of dry ingredients into a large mixing bowl and add your powdered sweetener. Whisk until combined.
4. In another bowl, whisk together your egg, heavy cream and vanilla extract. Set aside.
5. Finally, in another bowl, add your 1/2 cup of chocolate chips with the butter and melt in the microwave in 30s increments, stirring in-between until smooth (it usually takes me 2x 30s in the microwave so the chips are melted but not TOO hot).
6. Pour your egg and heavy cream mixture into your bowl of dry ingredients along with the melted chocolate and butter mixture.
7. Stir until a thick dough begins to form and all of the flour is incorporated. 

Putting It All Together

1. Take a piece of your chocolate cookie dough and place a small spoonful of the caramel into the center (I kind of indent the dough with my thumb) as shown in the photo.
2. Add another thick piece of chocolate cookie dough on top of the first one and pinch the edges together all the way around before using your hands to make it more of a ball shape (don't worry if there's a bit of filling sticking out, it will be fine). Place this finished ball on a greased cookie sheet (I like to press mine down before baking JUST slightly as to not to spill out the filling). Repeat this process 9 more times with the rest of the cookie dough and caramel sauce. (I recommend using 2 cookie sheets for these because they will spread quite a bit).
3. Place your cookies in the oven and bake for ~9min. 9 minutes is the perfect time in my oven but everyone's is different! They will seem undercooked but let them cool fully on a tray before attempting to lift them off. They will be fudgey in the center like a brownie but set on the edges and easy to handle now. I recommend doing a test cookie and letting it cool to test your oven before baking them all off because 1 more minute in my oven results in cookies that are less fudgey and more solid at room temperature. Anyways, I hope you enjoy your Keto Chocolate Caramel Filled Cookies!

These are best served slightly warm after cooling enough to be lifted off a tray but you can also store them in an air tight container between layers of wax or parchment paper in the fridge for up to 5 days and microwave for 15s before eating OR freeze them the same way and again microwave but this time for 30s before eating it. They are delicious!

Nutrition for 1/9th of recipe or 1 large cookie: 265 calories | 24.9g fat | 3.4 NET carbs | 4.8g protein | 7.6g fibre

Disclaimer: This post contains some affiliate links 

Print Recipe

5 from 3 votes

Keto Chocolate Caramel Filled Cookies

Super fudgey brownie-like keto chocolate cookies filled with gooey, delicious caramel.

Prep Time30 minutes mins

Cook Time9 minutes mins

Total Time39 minutes mins

Course: Dessert

Keyword: keto chocolate cookies

Servings: 9 large cookies

Calories: 265kcal

Ingredients

Cookies

• 1 cup almond flour 112g
• 1/4 cup cocoa powder 24g
• 1 tbsp whole psyllium husks 6g or 2 tsp ground psyllium husks
• 1 1/2 tsp xanthan gum can try subbing arrowroot starch or cornstarch if you don't have it
• 1 tsp baking soda
• 1 tsp espresso powder intensifies the chocolate flavour but you can make them without it if you want
• 1/4 tsp salt 1/2 tsp if using unsalted butter
• 10 1/2 tbsp powdered monkfruit/erythritol sweetener 130g
• 1 egg room temperature
• 1 1/2 tbsp heavy cream room temperature, 21g
• 1 1/2 tsp vanilla extract
• 1/2 cup stevia sweetened chocolate chips I use the Krisda brand, 120g
• 1/4 cup salted butter

Caramel Filling

• 1/4 cup salted butter 60g
• 1/4 cup heavy cream 60g
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener 30g
• 1 tsp vanilla extract
• 1/8 tsp xanthan gum
• pinch of salt

Instructions

Caramel Filling

• In a small sauce pan or non-stick frying pan, turn the heat on to medium and add your butter. Whisking often, cook it until it starts to get bubbly (~3min).
• From there it will start to turn a golden brown colour, keep whisking but once it turns a slightly deeper brown (without burning it) remove it from the heat and continue to whisk it while adding in your 1/4 cup heavy cream.
• Turn the heat to low and place the pan back on the burner, whisk until the mixture starts to thicken slightly. Then remove from the heat again and mix in your sweetener, vanilla extract, xanthan gum and salt.
• At this point, you can shut the burner off and just continue to whisk everything together off the burner until it becomes thick. Once thickened, use a spatula to scrape it into a small bowl and set aside to cool.
• *Just a tip* - Right before you put this caramel sauce in your cookies, give it a good stir with a spoon to bring everything back together (sometimes the butter wants to separate a little). This also thickens the caramel sauce even further making easier to work with.

Chocolate Cookies

• Pre-heat oven to 350*F
• Add your almond flour, cocoa powder, whole psyllium husks, xanthan gum, baking soda and salt to a food processor. Pulse everything for 10-15s at a time for about 3 times. (Just until everything is well blended and finer).
• Pour this mixture of dry ingredients into a large mixing bowl and add your powdered sweetener. Whisk until combined.
• In another bowl, whisk together your egg, heavy cream and vanilla extract. Set aside.
• Finally, in another bowl, add your 1/2 cup of chocolate chips with the butter and melt in the microwave in 30s increments, stirring in-between until smooth (it usually takes me 2x 30s in the microwave so the chips are melted but not TOO hot).
• Pour your egg and heavy cream mixture into your bowl of dry ingredients along with the melted chocolate and butter mixture.
• Stir until a thick dough begins to form and all of the flour is incorporated.

Putting It All Together

• Take a piece of your chocolate cookie dough and place a small spoonful of the caramel into the center (I kind of indent the dough with my thumb) as shown in the photo.
• Add another thick piece of chocolate cookie dough on top of the first one and pinch the edges together all the way around before using your hands to make it more of a ball shape. Place this finished ball on a greased cookie sheet (I like to press mine down before baking JUST slightly as to not to spill out the filling). Repeat this process 9 more times with the rest of the cookie dough and caramel sauce. (I recommend using 2 cookie sheets for these because they will spread quite a bit).
• Place your cookies in the oven and bake for ~9min. 9 minutes is the perfect time in my oven but everyone's is different! They will seem undercooked but let them cool fully on a tray before attempting to lift them off. They will be fudgey in the center like a brownie but set on the edges and easy to handle now. I recommend doing a test cookie and letting it cool to test your oven before baking them all off because 1 more minute in my oven results in cookies that are less fudgey and more solid at room temperature. Anyways, I hope you enjoy your Keto Chocolate Caramel Filled Cookies!
• These are best served slightly warm after cooling enough to be lifted off a tray but you can also store them in an air tight container between layers of wax or parchment paper in the fridge for up to 5 days and microwave for 15s before eating OR freeze them the same way and again microwave but this time for 30s before eating it. They are delicious!

Notes

• These are best served slightly warm after cooling enough to be lifted off a tray but you can also store them in an air tight container between layers of wax or parchment paper in the fridge for up to 5 days and microwave for 15s before eating OR freeze them the same way and again microwave but this time for 30s before eating it. They are delicious!
• When making your caramel sauce, you want to brown your butter, be careful not to burn it. Also once the sauce is done, as I mention below, give it some extra stirs to thicken it even more. The more you stir, the thicker it gets.
• When forming the cookies, you want to use quite large pieces of dough to cover the caramel sauce in the center to avoid it leaking out. If some of the filling comes out, don't worry too much, just do your best to form the cookie and put it on the baking sheet. It will still look good once baked!
• These cookies are meant to be under-baked slightly in the center like brownies. I recommend baking a test cookie and cooling it fully to see if you like the texture because they do harden up quite a bit at room temperature. I bake mine for 9min and my oven tends to bake on the slower side so just be aware that you may need less time or more depending on your oven. 
• For the ultimate chewy cookies, use psyllium husks and Xanthan Gum in this recipe!! You can bake them without those ingredients, but they won't be nearly as soft and gooey in the middles.

Nutrition

Serving: 1large cookie | Fiber: 7.6g | Calories: 265kcal | Fat: 24.9g | Protein: 4.8g | Carbohydrates: 3.4g

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