Upgrade the easiest keto sugar cookies EVER by baking drizzles of sugar-free salted caramel sauce into the top in this SUPER EASY keto salted caramel sugar cookie recipe! All it takes is a few tiny rivers of gooey and salty caramel to transform these cookies into an addicting treat! With only 2 g net carbs per large cookie and a 17 minute make & bake time, you’ll find yourself craving these cookies over and over again!
I’ve been on a Keto Salted Caramel kick lately. I can’t even really call it a kick — because actually, it’s an OBSESSION. After I finally perfected the creation of a sugar-less Keto Caramel Sauce recipe, I’ve been adding it madly to EVERYTHING I can think of. I’ve added it to Keto pancakes, a Keto Dutch Baby with addition of few baked apple slices in it, my keto “oat”meal in place of a sweetener, and most importantly in my Keto Salted Caramel Cheesecake Blondie Bars! I have about a gazillion other ideas of what to do with caramel, but for now, let’s talk about these super easy Keto Salted Caramel Sugar COOKIES!
How does one create these magical cookies? SUPER EASILY. First, you need to get yourself a bag of the amazingly delixious GOOD DEE’S SUGAR COOKIE MIX. You can use your own or another keto sugar cookie recipe if you like, just make sure it’s one with a stable and sturdy dough. Basically you need a bakery style sugar cookie recipe that that will have a chewy center and tiny crinkles in the top when baked (NOT a christmas or shortbread sugar cookie recipe). I haven’t tried another recipe other than the sugar cookie recipe I’m working on myself (I’m not satisfied with my quite yet) in place of the Good Dee’s yet. If I were to try one from someone else in this recipe, it would probably be with a keto sugar cookie recipe like this one, or a cream cheese based keto sugar cookie recipe like this one.
Then, you make the cookies as advised on the package (or the recipe). Place the dough in the fridge for a couple of minutes to solidify. Roll out 10-12 cookies (reserving about one cookies worth of dough for later) and flatten them slightly/gently with wet fingers onto parchment paper or baking mat.
After that is simple, you just drizzle a 1/2 teaspoon of my Keto Caramel Sauce on top of each one. You have to keep the drizzles thin and sporadic all over the cookie though (not just in the center), or else the middle of your cookies will end up with a little caramel hole in the center. Grab your reserved dough and place the TINIEST little flat (like 1/8th inch thick) half the size of a dime shaped bits (maybe two or three spread as thin as possible) on top of your drizzled caramel sporadically. You don’t want to COMPLETELY cover the caramel with cookie, just a few spots. This allows some of the caramel to be peak though and be on top of the cookie, and some of it to be baked INTO the cookie. AS I’M DROOLING THINKING ABOUT IT…..
Bake ’em at 325 degrees for 10-12 minutes (or longer if a different cookie recipe), and then let them cool for 20-30 minutes before picking up or moving the cookies… And you’ll be left with a delicious, chewy, gooey, Keto Salted Caramel Sugar Cookie.
BOOM. Easy. Addicting. Quick. SOOOO DELICOUS.
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Keto Salted Caramel Sugar Cookies
- Total Time: 20 minutes
Description
Upgrade the easiest keto sugar cookies EVER by baking drizzles of sugar-free salted caramel sauce into the top! With only 2 g net carbs per large cookie and a 17 minute make & bake time, you’ll find yourself craving these cookies over and over again! All it takes is a few tiny rivers of gooey and salty caramel in your cookies… and YOU’LL BE HOOKED!
Ingredients
Sugar Cookies:
1 Bag of Good Dee’s Sugar Cookie Mix
1/4 cup of Butter, Melted (can sub melted coconut oil)
1/2 teaspoon Vanilla Extract
1 egg
My Keto Salted Caramel Sauce (1/2 batch of original recipe as follows):
2 Tablespoons Butter (1/4 stick of butter)
1/4 cup of Allulose or Xylitol (see original caramel sauce post for substitute information)
3 Tablespoons Heavy Cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt (or more to taste)
Instructions
1.) Preheat Oven to 325°F (or as directed if using another sugar cookie recipe). Line a baking sheet with parchment paper or a baking mat.
2.) Make the Keto Salted Caramel Sauce. Place butter and sweetener in a saucepan or nonstick skillet over medium/low heat. Whisk continuously and vigorously until the butter is melted and smoothly combined with the sweetener. It should look like a creamy smooth whiteish sauce; If the butter is still seperated from the sugar then you need to keep whisking vigorously. After fully combined, let it simmer and brown, whisking every 15-30 seconds until it turns a golden color (should be a light light goldish brownish color) and should take 1-2 minutes. Careful not to let it turn fully brown ( because that means its burnt and won’t taste good!). Once golden in color, add the heavy cream, and keep on whisking; it should bubble up. Let it cook for another 30 seconds -1.5 minute until it looks like a bubbly, gooey caramel sauce consistency ( keep in mind it will solidify a bit more when cooled), and remove from heat. Stir in vanilla extract and salt. Taste and add more salt if desired. Set aside to cool for 5-10 mins.
3.) Make the Cookie Dough as directed. If using Good Dee’s, then place melted butter, egg, and vanilla extract in a bowl and whisk. Add bag of cookie mix and stir with a spatula until a smooth dough is formed. If your dough looks too wet to form into balls, then place in the refridgerator to harden for a few minutes.
4.) Roll out cookies into 1 -1.5 inch balls with your hands (it forms more of a dough as you roll it). Reserve 1 Cookie’s worth of dough and set aside (we’ll use this to add on top of some of the caramel!). Place cookie dough balls onto your baking sheet with plenty of space between them (they spread pretty good!). Flatten each gently with wet fingertips until they are 3/4 – 1 cm thick discs.
5.) Drizzle salted caramel onto each cookie – keeping the caramel drizzles very thin and spread apart, all over towards the centers. Use a 1/2 tsp or less of caramel on each cookie. If you put too much caramel and all in one place on the cookie, then it will bake a hole where the caramel was pooling! When all the cookies have caramel drizzle on them, then grab your reserved cookie dough. Break the remaining cookie dough into little tiny chunks and flatten each chunk as THIN as possible. Sporadically place the super thin cookie dough chunks on top of some of the salted caramel (this allows some of the caramel to get baked INTO the cookie. Don’t completely cover the caramel drizzles though, so some of the caramel is on top of the cookie as well.
6.) Bake as directed for 10-12 minutes. The cookies will brown quite a bit around the edges. Allow cookies to COOL on the baking sheet for 20-30 minutes before picking up. They will completely fall apart if you pick them up when they’re hot.
7.) ENJOY! Store cookies in an airtight container in the refridgerator ( as well as extra caramel sauce) for up to 5 days. You can eat leftover cookies cold, or reheat in the microwave for no longer than 5 seconds (or they’ll fall apart on you again ) 🙂
Notes
Net Carbs = 2 g net carbs per serving (serving size)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Prep Time: 10 mins (including sauce)
- Cook Time: 10 – 12 minutes
- Category: cookies
- Method: baked
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I wish you had a recipe for from scratch low carb sugar cookies. Are used a different recipe and then use the caramel sauce on top of your instructions. I’m out pretty good but I’m afraid to lose some by freezing them. Wondering can you freeze these?