These keto salted caramel stuffed chocolate cookies are one of the best low carb treats I’ve ever made. Rich chocolate on the outside, gooey salted caramel on the inside. Seriously good.
I know it sounds fancy, but this recipe is actually really simple. You make a quick caramel, freeze it, then wrap chocolate cookie dough around it and bake. That’s basically it.
The caramel center melts while the cookies bake, so when you bite into one it’s soft and gooey in the middle. A sprinkle of flaky sea salt on top ties everything together perfectly.
And yes, these are completely keto friendly and low carb. No regular sugar, no wheat flour. Just simple ingredients that work great for a keto lifestyle.
If you’ve been missing cookies on your low carb diet, these will make your day. They taste like something from a bakery, not like a “diet” cookie.
Why You’ll Love This Recipe
Gooey Caramel Center – These cookies have a melted salted caramel surprise hiding inside that makes every single bite feel indulgent.
Tastes Like a Cheat Meal – The rich chocolate and buttery caramel combo tastes so good you will forget these are actually keto friendly.
Satisfies Sweet and Salty Cravings – The flaky sea salt on top paired with the sweet caramel inside hits both cravings at once.
Recipe Ingredients
For the Caramel Centers
- 3 tbsp Butter
- 2 tbsp Golden Erythritol
- 2 tbsp Heavy Whipping Cream
- 1/4 tsp Flaky Sea Salt
For the Cookies
- 1 1/2 cups Almond Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup Granulated Erythritol
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 large Egg
- 3 tbsp Melted Butter
- 1 tsp Vanilla Extract
- Flaky Sea Salt for topping
How To Make
Step 1
Make the caramel first. Melt 3 tbsp butter in a small saucepan over medium heat. Add the golden erythritol and stir for 2 minutes until dissolved. Pour in the heavy cream and stir continuously for 2 to 3 minutes until slightly thickened. Stir in the flaky sea salt.
Step 2
Pour the caramel into a small dish and freeze for at least 45 minutes until solid.
Step 3
Preheat your oven to 350F and line a baking sheet with parchment paper.
Step 4
In a large bowl, whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt. Add the egg, melted butter, and vanilla extract, stirring until a thick cookie dough forms.
Step 5
Remove the frozen caramel from the freezer and cut it into 10 small pieces. Take about 2 tablespoons of cookie dough, flatten it in your palm, place a piece of frozen caramel in the center, and wrap the dough around it, sealing completely.
Step 6
Roll into a smooth ball and place on the prepared baking sheet. Repeat with remaining dough and caramel, spacing the cookies about 2 inches apart.
Step 7
Bake for 10 to 12 minutes until the cookies are set around the edges but still soft in the center. The caramel inside will be gooey and melted.
Step 8
Remove from the oven and immediately press a few flakes of sea salt onto the top of each cookie. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
Tips
Freeze the Caramel Until It’s Completely Solid
45 minutes is the minimum, but if your caramel is still soft or sticky when you try to cut it, put it back in the freezer for another 15-20 minutes. It needs to be firm enough to hold its shape while you wrap dough around it.
If the caramel is too soft, it’ll squish out when you try to seal the dough and make a sticky mess. You want it to feel like a little block you can handle without it melting on your fingers right away.
Also, work fast once you take the caramel out. Cut all 10 pieces at once and put them back in the freezer while you prep the dough. Pull them out one at a time as you stuff each cookie.
Seal the Dough Completely Around the Caramel
This is the most important step for making these cookies turn out right. If there’s even a small gap or thin spot in the dough, the caramel will leak out during baking and burn on the baking sheet.
After you wrap the dough around the caramel, pinch any seams together and then roll it between your palms until it’s a smooth ball with no cracks. Check the bottom too since that’s where gaps usually hide.
If the dough feels dry and keeps cracking when you try to wrap it, warm it up slightly by pressing and kneading it in your hands for a few seconds. The heat from your palms will soften it just enough to cooperate.
Stir the Caramel Constantly on Medium Heat
Erythritol doesn’t behave the same as regular sugar when you’re making caramel. It can crystallize quickly if you stop stirring or if the heat is too high. Keep the heat at medium and stir the whole time.
When you add the heavy cream, it’ll bubble up a lot. Just keep stirring through it and it’ll calm down and start to thicken within a couple of minutes. You’re looking for it to coat the back of a spoon, not get super thick.
More Recipes
- Low Carb Salted Caramel Fudge
- Low Carb Chocolate Chip Cookies
- Low Carb Caramel Pecan Clusters
- Low Carb Chocolate Truffles
- Low Carb Chocolate Chip Skillet Cookie
Frequently Asked Questions
Can I use regular erythritol instead of golden erythritol for the caramel?
You can, but the caramel won’t taste quite the same. Golden erythritol has a slight molasses-like flavor similar to brown sugar, which gives the caramel that rich, warm, buttery taste you want. Regular erythritol will make it taste more like a plain sweet sauce.
If golden erythritol is hard to find, you could also try a brown sugar substitute like Swerve Brown. Just make sure it’s a keto-friendly sweetener so you keep the carbs low.
Keto Salted Caramel Stuffed Chocolate Cookies
Ingredients
Equipment
Method
- Make the caramel first. Melt 3 tbsp butter in a small saucepan over medium heat. Add the golden erythritol and stir for 2 minutes until dissolved. Pour in the heavy cream and stir continuously for 2 to 3 minutes until slightly thickened. Stir in the flaky sea salt.
- Pour the caramel into a small dish and freeze for at least 45 minutes until solid.
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt. Add the egg, melted butter, and vanilla extract, stirring until a thick cookie dough forms.
- Remove the frozen caramel from the freezer and cut it into 10 small pieces. Take about 2 tablespoons of cookie dough, flatten it in your palm, place a piece of frozen caramel in the center, and wrap the dough around it, sealing completely.
- Roll into a smooth ball and place on the prepared baking sheet. Repeat with remaining dough and caramel, spacing the cookies about 2 inches apart.
- Bake for 10 to 12 minutes until the cookies are set around the edges but still soft in the center. The caramel inside will be gooey and melted.
- Remove from the oven and immediately press a few flakes of sea salt onto the top of each cookie. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.