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.
Those cookies were a HUGE hit not only on my blog with countless re-pins and people tagging me in their instagram posts after making them..My friends and family also loved them and they inspired me to sell some of my cookies. So that recipe I hold near and dear to my heart.
Then after much experimentation.. this Keto Chocolate Chunk Cookies recipe came into the picture. Straight off the batt, these knock the originals out of the park. These are so close to “real” chocolate chunk cookies, you’d hardly believe they were keto.
They are chewy and crunchy and soft in the middle with gooey melty chocolate pieces throughout…
Seriously guys, if you are looking for your go-to keto easy dessert/ cookie recipe then you’ve found it!
In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
Beat the melted chocolate into your egg/butter mixture until smooth.
Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
Place your batter in the freezer for 7-8min and preheat your oven to 350*.
Spray or grease a large baking sheet with oil.
Drop the batter by heaping tbsp’s onto the cookie sheet.
Lightly flatten each with the back of an oiled spoon.
Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
*You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. **You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.Links to ingredients I used: