These delicious sugar-free keto caramel thumbprint cookies are gluten-free, low-carb, almond flour-free, require only 8 ingredients, and have only 1g of net carbs.
Keto sum print cookies with caramel
I made these new keto cookies over the weekend and let them sit on the stove before taking photos. After I left my husband’s house working in the yard to attend a baby shower, I received a text message from him. “That cookie is one of the best I’ve ever eaten!”
I sent an email saying, “Please don’t eat anymore! I have to take a picture for the blog!” I think that’s a win for my husband, who doesn’t necessarily like my sugar-free sweet desserts.
Carbs in traditional thumbprint cookies
According to the Chronometer app, one Market Basket Thumbprint Cookie contains 110 calories and 15 grams of carbohydrates. And it doesn’t even have a caramel center! One cookie can get you pretty high when you’re on a keto diet.
Store-bought cookies, even those labeled as ketogenic or sugar-free, typically contain a wide variety of ingredients that use inflammatory oils and artificial preservatives to keep them shelf-stable. I am. Next time you’re craving cookies, try making a keto version!
Carbohydrates in Ketogenic Cookie Recipes
Our Thumbprint Keto Cookies have no added sugar and only 3 grams of total carbohydrates. Contains 2 g of fiber and only 1 g of net carbs per cookie with caramel filling center.
keto nut flour
If all you have on hand is sunflower seed flour, you can substitute almond flour. If you want to avoid oxalates, using sunflower seeds has a lower oxalate content than making them as almond flour thumbprint cookies.
My youngest son has tree nut and peanut allergies, so I try to avoid that in new recipes for the whole family. I like to use sunflower seed meal. Because you can use the same amount of almond flour in any recipe and create the perfect texture.
Sunflower seed powder is not available in the market anywhere, at least I have never found it. Purchased on Amazon.
If you can’t buy them on Amazon, we recommend purchasing raw, unsalted sunflower seeds and grinding them in a food processor. Be careful not to overprocess it. If you process it too much, you’ll end up with sunflower seed butter.
We do not recommend replacing coconut flour with almond flour or sunflower seed flour in equal amounts. All you need is 1/4 cup coconut flour and 1 cup almond or sunflower flour.
I do not recommend leaving out the coconut flour in this recipe. They add structure to the keto thumbprint cookie recipe and aren’t as crumbly as typical gluten-free baked cookies.
Low Carb Sweetener Replacement
You can really use whatever sweetener you like. Monk Fruit Allulose Blend is the best one I’ve researched with no aftertaste.
I’m used to stevia as a keto sweetener, but my husband finds this monk fruit allulose tastes better than using stevia or erythritol.
If you’d like to swap with other keto sweeteners, check out our natural sweetener guide and conversion chart here.
See more sugar-free thumbprint cookies
peanut butter blossom cookies
Sugar-free jam and dark chocolate thumbprint cookies
keto christmas cookies
These delicious cookies are perfect for the holiday season and holiday cookie trays. No one will notice that this is a sugar-free keto cookie recipe.
cream cheese cookies
keto pecan snowballs
keto chocolate snowball cookies
keto peppermint bark
sugar free sugar cookies
Keto cranberry pistachio cookies
keto chocolate crinkle cookies
What can I do instead of caramel sauce?
If you don’t want to make my unsweetened caramel sauce recipe (which only takes 10 minutes), you can substitute this store-bought unsweetened caramel sauce instead.
You can also buy these sugar-free keto caramel candies, melt them, and spoon them into baked thumbprint cookies.
Sugar-free, low-carb keto caramel thumbprint cookies
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Sugar-free, low-carb keto caramel thumbprint cookies
Quantity: 20 cookie
calorie: 138kcal
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Optional chocolate drizzle
Instructions
Add sunflower seed flour, coconut flour, xanthan gum, and salt to a stand mixer or large bowl. Combine dry ingredients.
Add the wet ingredients to the dry ingredients. Mix together the softened butter, sweetener, and caramel extract. Taste and adjust sweetener as needed.
Add eggs and mix.
Place the cookie dough in the refrigerator for 30 minutes.
Make a large batch of sugar-free caramel sauce and set aside.
Preheat oven to 350 degrees Fahrenheit.
Roll the dough into 20 balls (about 1 heaped tablespoon each) and place on a baking sheet lined with parchment paper.
Use a round teaspoon to make an indentation, or use your thumb in the center of each cookie. Freeze for 15 minutes or overnight.
Bake for 8-10 minutes until golden brown around the edges. If frozen overnight, approximately 15 minutes of baking time is required. Do not remove it from the seat pan as it is very fragile. Let cool for at least 15-20 minutes. Once you remove them from the oven and they have spread, gently make a well in the center of the cookies again.
Place 1 teaspoon caramel sauce in the center of each cookie and let cool in the refrigerator or on the counter for 30 minutes. (**Quick tip! If the caramel separates while waiting for the cookies, just reheat and stir for 30 seconds and it will come right back!)
If using the optional drizzle, melt the chocolate chips and butter together. Mix well to avoid lumps and place in a ziplock bag. Trim corners and drizzle over each cookie. Store on the counter or in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months.
Precautions
One cookie with caramel sauce without chocolate drizzle has 1 g of net carbs.
nutrition
Provided by: 1cookie | calorie: 138kcal | carbohydrates: 3g | protein: 4g | fat: 12g | Saturated fat: 5g | Polyunsaturated fats: 0.2g | Monounsaturated fats: 1g | Trans fat: 0.2g | cholesterol: 12mg | sodium: 87mg | potassium: 2mg | fiber: 2g | sugar: 0.004g | Vitamin A: 140IU | calcium: 7mg | iron: 0.001mg
