Description
Sugar-free chocolate caramel coconut cookies feature a soft chocolate almond-flour cookie base topped with silky sugar-free caramel, toasted coconut, and a drizzle of dark chocolate for a rich low-carb treat.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free caramel sauce
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 3/4 cup unsweetened shredded coconut
- 1/3 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl combine almond flour, cocoa powder, erythritol, baking powder, and salt until evenly mixed.
- Add the egg, melted butter, and vanilla extract and mix until a soft dough forms.
- Scoop tablespoon-sized portions of dough, roll into balls, place on the baking sheet, and gently flatten into cookie rounds.
- Bake for 10–12 minutes then remove and allow cookies to cool completely.
- Toast shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring frequently until lightly golden.
- In a small saucepan gently heat the sugar-free caramel sauce with heavy cream and butter until smooth and slightly thickened.
- Spoon a small amount of caramel onto each cooled cookie and sprinkle toasted coconut on top.
- Melt the sugar-free chocolate chips with coconut oil in the microwave in 20-second intervals, stirring until smooth.
- Drizzle melted chocolate over the cookies and allow them to set before serving.
Notes
- Allow cookies to cool completely before adding toppings so the caramel layer holds its shape.
- Sunflower seed flour can be used instead of almond flour for a nut-free option.
- Add a pinch of sea salt over the caramel for a salted caramel variation.
- Store cookies refrigerated to keep the caramel layer firm.
- For extra coconut flavor, mix a small amount of shredded coconut into the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
