Keto Salted Caramel Chocolate Chip Cookies

These Keto Salted Caramel Chocolate Chip Cookies are rich, chewy and even better than their sugary, carb laden counterparts.

 

Keto Salted Caramel Chocolate Chip Cookies | Peace Love and Low Carb

Keto Salted Caramel Chocolate Chips Cookies | Peace Love and Low Carb

Keto Salted Caramel Chocolate Chip Cookies | Peace Love and Low Carb

Keto Salted Caramel Chocolate Chip Cookies | Peace Love and Low Carb

 

Have you ever had a keto chocolate chip cookie that just gets better and better days after you made it? Me either… until I made these. I thought they were great straight off the cookie sheet, scorching my mouth because I refused to let them cool, but boy, oh boy, they were even more amazing when I grabbed one from the pantry the next day. Rich and chewy, and the perfect texture of a real flour based, conventional sugar, high carb cookie. In fact, if I hadn't made these Keto Salted Caramel Chocolate Chip Cookies and someone served me one, I would never be able to tell that they were low carb cookies at all.

I am hard at work on a dairy free keto cookbook and this was the first dessert recipe that I made for the new book. I used sugar free maple syrup as the low carb sweetener instead of using erythritol as I normally would. I think this really added to how soft and chewy these cookies turned out. I'll definitely be sweetening more recipes this way.

You want to know what makes a mindblowingly delicious keto dessert? Take two of these cookies and use them to sandwich some of my Low Carb Mason Jar Chocolate Ice Cream and make a low carb cookie ice cream sandwich. SO GOOD! And to think that people say this lifestyle is hard.

 

A couple of notes:

I like to pull these keto cookies out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously dense and chewy cookie.
If you scoop them in large mounds, I recommend flattening them when you pull them out of the oven for a denser, cookie like texture. For a more airy cake-like texture, leave them puffed up.
If you are making smaller cookies and making more than 18, I would decrease the cooking time to 8 to 10 minutes.
You do not have to include the grass-fed gelatin, but it does make them chewier. I got the idea of adding gelatin to cookies from my talented friend Cristina of The Castaway Kitchen. Check out her Keto Chewy Chocolate Chip Cookie recipe.
You can leave out the caramel extract and sea salt flakes to make a delicious plain low carb chocolate chip cookie
Store these keto cookies in an airtight container. They are even better the next day!
I have not tested this recipe as a coconut flour cookie recipe, but if you have a nut allergy I'm sure it would be equally as delicious with coconut flour. To substitute coconut flour, you would need to add a lot more liquid, and eggs.

 

In addition to these Keto Salted Caramel Chocolate Chip Cookies, check out some of my other favorite keto cookie recipes:

Keto Flourless Chewy Double Chocolate Chip Cookies
Chocolate Peanut Butter Keto No Bake Cookies
Keto Chocolate Dipped Peanut Butter Cookie Sandwiches
Keto Chewy Chocolate Chip Cookies
Chocolate Peanut Butter Bacon Cookies
Low Carb Chocolate Peanut Butter Bars

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Keto Salted Caramel Chocolate Chips Cookies | Peace Love and Low Carb
Keto Salted Caramel Chocolate Chip Cookies

Author: Peace Love and Low Carb

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 18 cookies

Print Recipe

Ingredients

3 cups blanched almond flour (I use this brand)
1 tablespoon grass-fed gelatin (I use this brand)
1 teaspoon baking soda
½ teaspoon sea salt
2 large eggs
1 teaspoon vanilla extract (I use this brand)
1 teaspoon caramel extract
½ cup sugar-free maple syrup (I swear by this brand)
½ cup unrefined coconut oil, melted
1 cup sugar-free dark chocolate chips (I use this brand)
Maldon sea salt flakes (get them here)

Instructions

Preheat the oven to 375°F. Line a cookie sheet with a silicone baking mat or parchment paper.
Combine the almond flour, gelatin, baking soda, and salt in a large mixing bowl.
Crack the eggs into a medium mixing bowl. Add the vanilla extract and caramel extract and whisk to combine. Add the maple syrup and coconut oil to the egg mixture, whisking as you pour.
Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.
Using a rubber spatula, fold the chocolate chips into the batter.
Use a cookie scoop to drop balls of dough, about 2 tablespoons worth, onto the prepared cookie sheet. Bake for 10 to 12 minutes. Start checking at 10 minutes.
Sprinkle with sea salt flakes, and let cook for 10 minutes.

Nutrition

Serving Size: 1 cookie

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