Frosted Delight Caramel Keto (Print Version)
Soft, chewy keto treats with rich caramel and sugar-free frosting for a low-carb indulgence.
# List of Ingredients:
→ Cookie Dough
01 - 1 ½ cups almond flour
02 - ¼ cup coconut flour
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - ⅔ cup erythritol or preferred keto sweetener
07 - 1 large egg
08 - 2 teaspoons vanilla extract
09 - ¼ cup sugar-free caramel syrup
→ Frosting
10 - 3 tablespoons unsalted butter, softened
11 - 2 tablespoons cream cheese, softened
12 - ¼ cup powdered erythritol
13 - 1 tablespoon sugar-free caramel syrup
14 - ½ teaspoon vanilla extract
15 - 1–2 teaspoons heavy cream, as needed
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk almond flour, coconut flour, baking powder, and salt together in a medium bowl.
03 - Beat softened butter and erythritol in a large bowl until light and fluffy.
04 - Add egg, vanilla extract, and caramel syrup to the butter mixture and blend thoroughly.
05 - Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
06 - Scoop tablespoon-sized portions onto prepared sheet spacing 2 inches apart and gently flatten each mound.
07 - Bake for 10 to 12 minutes until edges are golden; cool completely on wire rack.
08 - Beat butter and cream cheese until smooth, then add powdered erythritol, caramel syrup, and vanilla extract. Mix to creamy consistency, adding heavy cream as necessary.
09 - Spread or pipe frosting on cooled cookies and allow to set before serving.
# Expert Advice:
01 -
- They taste genuinely indulgent—soft centers with crispy edges—without the guilt of traditional cookies.
- The caramel frosting has that rich, buttery depth that makes people forget they're eating low-carb.
- Ready in under 30 minutes from craving to plate, no complicated techniques required.
02 -
- Room-temperature butter and cream cheese are non-negotiable; cold ingredients won't cream properly and your frosting will be grainy and thick.
- Don't overbake these cookies—pull them out when the edges are barely golden and the center still looks slightly underbaked; they'll firm up as they cool.
- Erythritol brands vary wildly in taste and texture; if one leaves a bitter aftertaste, try another—it makes a real difference.
03 -
- Scooping dough at the same size ensures all your cookies bake evenly; use a cookie scoop if you have one, or measure tablespoons consistently.
- If your frosting breaks or becomes grainy during mixing, it means the ingredients were too cold; let everything come to room temperature and start over.