Hey guys! I simply could not wait to share this recipe with you today. I have adapted one of my favorite cookie recipes to be sugar free and low carb while still remaining delicious! You are going to love this keto caramel turtle cookie recipe…
These caramel turtle cookies take a bit of work to make but I promise you that they are totally worth the effort. They have quickly become a family favorite because of the rich combination of flavours and textures.
If you love the combination of chocolate, caramel and pecans that is signature of a traditional Turtle candy then you are sure to absolutely love, love, love these cookies!
How to make this Keto Caramel Turtle Cookie Recipe:
Shape dough into 1″ balls, dredge balls in egg white, roll in chopped pecans and place on baking sheet covered in parchment paper.
Use thumb to create an indentation in the centre of each cookie.
Bake in oven for 10 minutes. Do not over bake, cookies will seem soft still. Re-press indentations if needed and allow cookies to cool on a wire rack.
In a small pot, make caramel. Tip: add a pinch of xanthan gum to the caramel mixture to help it thicken if needed. Use a teaspoon to fill indentations in the cookies with caramel.
Sprinkle with coarse sea salt.
Melt chocolate in the microwave and drizzle over cookies. Tip: put chocolate chips into a plastic bag before melting, melt the chocolate then cut a corner from the bag before drizzling over cookies.
I think that drizzling the dark chocolate all over these turtle cookies has to be my favorite part. It just finishes them off and gives them a truly decadent look. I have adapted this recipe from my salted caramel cookie recipe and used ingredients that are sugar free, low carb and keto friendly. If you are looking for alternatives for other recipes you could try these:
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
These cookies are perfect for the holidays and look amazing on a cookie tray for Christmas parties and gatherings. I plan on adding a few of them to my annual keto baking exchange this year. They take a while to make but are absolute show stoppers which makes all the time and effort worth it in my opinion.
Tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
Would you share these cookies with friends? They are so good that I have a hard time sharing and often just keep them in the freezer to pair with my morning coffee. Maybe just give friends this keto caramel turtle cookie recipe and they can make their own?! LOL