I love making these keto caramel turtle cookies when I want something that feels rich and indulgent without stepping outside a low-carb lifestyle. I rewrote this recipe to keep all the classic turtle flavors I enjoy—chocolate, caramel, and pecans—while making sure everything stays sugar free and satisfying. These cookies are soft, decadent, and perfect for special occasions or quiet moments with coffee.
Why You’ll Love This Recipe
I like this recipe because it brings together my favorite flavor combination in a way that still works for keto baking. I enjoy how the soft chocolate cookie contrasts with the gooey caramel center and crunchy pecans. I also appreciate that these cookies look impressive, making them ideal for holidays, gifting, or baking exchanges, even though they are completely homemade.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookies
1 cup almond flour
⅓ cup cocoa powder
¼ teaspoon salt
½ cup butter, softened
⅓ cup granulated Swerve sweetener
⅓ cup brown sugar Swerve sweetener
1 large egg, separated
1 teaspoon vanilla extract
2 tablespoons heavy cream
1¼ cups finely chopped pecans
For the caramel filling
2 tablespoons butter
¼ cup heavy cream
¾ cup granulated Swerve sweetener
Pinch of salt
For topping
2 tablespoons coarse sea salt
3 ounces sugar-free dark chocolate chips
Directions
I start by mixing the almond flour, cocoa powder, and salt together in a bowl and set it aside. In another bowl, I combine the butter, both sweeteners, egg yolk, vanilla, and heavy cream until smooth. I then mix the dry ingredients into the wet ingredients until a dough forms. I shape the dough into a ball and refrigerate it for at least one hour so it firms up.
After chilling, I preheat the oven to 350°F. I shape the dough into 1-inch balls, dip each one into the egg white, roll it in chopped pecans, and place them on a parchment-lined baking sheet. I use my thumb to press an indentation into the center of each cookie.
I bake the cookies for about 10 minutes, being careful not to overbake them since they will still feel soft. If needed, I gently re-press the centers while the cookies are warm, then let them cool on a wire rack.
To make the caramel, I melt butter in a small pot over medium heat. I add the sweetener, heavy cream, and salt, stirring until dissolved and gently bubbling. I lower the heat and stir continuously until the caramel darkens slightly and thickens, which takes about two minutes. I remove it from the heat and spoon the caramel into the center of each cookie.
I sprinkle coarse sea salt over the caramel, melt the chocolate chips, and drizzle the chocolate over the cookies to finish them.
Servings And Timing
I usually get about two dozen cookies from this recipe. I plan for about 20 minutes of prep time, 10 minutes of baking time, and roughly 30 minutes total, not including the chilling time for the dough.
Variations
I sometimes use a different keto-friendly sweetener in the caramel depending on the texture I want. I also like swapping pecans for finely chopped walnuts when I want a slightly different nut flavor. For a stronger chocolate finish, I drizzle extra melted chocolate over the tops.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for several days. I also like freezing them because they hold up very well. When I want one, I let it thaw at room temperature or enjoy it chilled straight from the fridge.
FAQs
Can I Make These Cookies Ahead Of Time?
I often make these cookies in advance and freeze them, which works perfectly for holidays and busy weeks.
What Is The Texture Of These Cookies?
I find these cookies are soft rather than crunchy, with texture coming mainly from the pecans and caramel.
Do The Cookies Taste Very Sweet?
I like that they are rich but not overly sweet, which makes them easy to enjoy with coffee or tea.
Can I Skip The Caramel Filling?
I could skip it, but I think the caramel is what truly makes these cookies special and worth the effort.
Are These Cookies Good For Special Occasions?
I think they are perfect for holidays, parties, or gifting because they look impressive and taste indulgent.
Conclusion
I really enjoy baking these keto caramel turtle cookies whenever I want a dessert that feels luxurious without compromising my goals. They take a bit of extra time, but I believe the final result is absolutely worth it. From the soft chocolate base to the gooey caramel and crunchy pecans, these cookies are always a treat I am happy to make again.
These keto caramel turtle cookies combine rich chocolate cookies, gooey sugar-free caramel, and crunchy pecans for a low-carb treat that feels indulgent but fits a keto lifestyle.
Ingredients
1 cup almond flour
⅓ cup cocoa powder
¼ teaspoon salt
½ cup butter, softened
⅓ cup granulated Swerve sweetener
⅓ cup brown sugar Swerve sweetener
1 large egg, separated
1 teaspoon vanilla extract
2 tablespoons heavy cream
1¼ cups finely chopped pecans
2 tablespoons butter (for caramel)
¼ cup heavy cream (for caramel)
¾ cup granulated Swerve sweetener (for caramel)
Pinch of salt (for caramel)
2 tablespoons coarse sea salt (for topping)
3 ounces sugar-free dark chocolate chips (for topping)
Instructions
In a bowl, mix almond flour, cocoa powder, and salt. Set aside.
In another bowl, cream together softened butter, granulated and brown Swerve sweeteners, egg yolk, vanilla extract, and heavy cream until smooth.
Combine dry ingredients with the wet mixture to form a dough. Shape into a ball, wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape chilled dough into 1-inch balls. Dip each ball into egg white, then roll in chopped pecans. Place on baking sheet.
Press a thumbprint indentation into the center of each ball.
Bake for 10 minutes. Re-press centers if needed and cool on a wire rack.
To make caramel, melt butter over medium heat. Stir in sweetener, heavy cream, and salt until dissolved and bubbling. Stir until thickened, about 2 minutes. Remove from heat.
Spoon caramel into cookie centers. Sprinkle with coarse sea salt.
Melt chocolate chips and drizzle over the cookies. Let set before serving.
Notes
Chill the dough well to prevent spreading.
Caramel may thicken further as it cools; work quickly when filling.
Swap pecans for walnuts if desired.
Use different keto sweeteners to adjust caramel texture.
