Cozy Evening Caramel Frost (Print Version)

Soft keto cookies with a luscious sugar-free caramel frosting for a cozy evening treat.

# List of Ingredients:

01 - 1 ½ cups almond flour

02 - ¼ cup coconut flour

03 - ½ cup unsalted butter, softened

04 - ⅓ cup powdered erythritol or monk fruit sweetener

05 - 1 large egg

06 - 1 tsp vanilla extract

07 - ½ tsp baking powder

08 - ¼ tsp salt

09 - 3 tbsp unsalted butter

10 - ¼ cup heavy cream

11 - ⅓ cup allulose or golden erythritol

12 - ½ tsp vanilla extract

13 - Pinch of salt

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.

02 - In a large bowl, beat softened butter and powdered sweetener until light and fluffy.

03 - Mix in the egg and vanilla extract until fully incorporated.

04 - In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.

05 - Gradually blend dry ingredients into wet mixture until a soft dough forms.

06 - Drop tablespoon-sized dough portions onto baking sheet, flattening gently with palm.

07 - Bake for 10–12 minutes until edges turn golden brown. Cool completely before frosting.

08 - Melt butter in small saucepan over medium heat. Stir in allulose and cook 2–3 minutes until browned and fragrant.

09 - Whisk in heavy cream, vanilla, and salt. Simmer 1–2 minutes until thickened, then cool 5–10 minutes.

10 - Spread cooled caramel frosting over cookies. Let set before serving.

01 -

You get that rich caramel flavor without the sugar crash that usually follows sweet treats
The frosting sets beautifully so you can stack them for gift giving or meal prep

02 -

The cookies need to be completely cool before frosting or the caramel will slide right off
Allulose browns faster than sugar so watch the pan closely during that 2 to 3 minute window

03 -

Weighing your almond flour is more accurate than using cup measurements which can vary by how you scoop
The cookies continue to firm up as they cool so do not overbake or you will lose that soft center