Keto Chocolate Caramel Filled Cookies
Super fudgey brownie-like keto chocolate cookies filled with gooey, delicious caramel.
Servings: 9 large cookies
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.
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!
- 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.
Serving: 1large cookie | Fiber: 7.6g | Calories: 265kcal | Fat: 24.9g | Protein: 4.8g | Carbohydrates: 3.4g