Our Salted Caramel Thumbprint Cookies are keto-friendly cookies, perfect for anyone with a sweet tooth. These tender almond flour cookies feature a heavenly caramel surprise in the center and a touch of flaky sea salt. These guilt-free treats will satisfy your cravings and leave you craving more. Let's make these delicious baked cookies!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍪 Ingredients for this salted caramel thumbprint cookies recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Salted Caramel Thumbprint Cookies: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with salted caramel thumbprint cookies?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
To prepare this Keto Salted Caramel Cookie Recipe, make the sugar-free caramel sauce and allow it to cool. Meanwhile, mix the cookie dough, roll it into balls, make a hole in the center, add your filling, and bake. Within an hour, you will enjoy the caramel flavor in these sweet bites!
Chef's note
To ensure the best texture and taste for your Keto Thumbprint Cookies, refrigerate the dough for a quick chill before baking. This step helps the cookies hold their shape and prevents excessive spreading during baking. Also, don't forget to have fun with the indentation in the center! Add a keto jam, sugar-free chocolate chips, or even a pinch of pumpkin spice, and see the magic!
🍪 Ingredients for this salted caramel thumbprint cookies recipe
Here are the ingredients for these classic cookies!
Ingredient substitutions
Additional ingredients
Add these optional ingredients to this recipe to enhance the flavor profile:
Cooking tools required
To make this Keto Thumbprint Cookies recipe, you will need the following cooking tools:
Tools substitute options
How to make Salted Caramel Thumbprint Cookies: step-by-step guide
Cooking methods
Preparation steps
- Make sure you have all the ingredients before starting the cooking process.
- Carefully measure the quantities using measuring cups and spoons.
- Gather all the necessary cooking tools.
- Ensure that the bowl and baking sheet are clean.
- Turn on the oven to preheat it to the appropriate temperature while you prepare the batter.
Cooking instructions
For the delicious caramel filling
- Follow our Sugar-Free Caramel Sauce and pay attention to step # 3 in the cooking instructions. For a thick consistency, you must cook until the caramel mixture reaches a darker amber color and starts pulling away from the sides of the pot when stirred. The tip is a thick coat that sticks to the back of a spoon.
For the cookies
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine all the ingredients for the butter cookie dough and mix until smooth and well combined.
- Roll the dough into 18 evenly-sized balls and place them on a plate. Refrigerate the dough balls for 20 minutes to allow them to firm up.
- Line a cast-iron baking sheet or a regular baking sheet with parchment paper.
- Take the chilled dough balls out of the refrigerator and place them on the prepared baking sheet, spacing them about 1-2 inches (2.5-5 cm) apart. Use your thumb or the end of a wooden spoon/spatula to make an indent in the center of the cookie.
- Transfer the baking sheet to the preheated oven and bake for 12-14 minutes or until they start turning golden brown around the edges. The cookies should still be fairly pale in the center.
- Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet. If the centers of the cookies have puffed up during baking, gently use your thumb or the end of a spoon to reshape the indentation in the center.
- Once the cookies have slightly cooled, place a teaspoon of sugar-free caramel sauce into the center.
- Sprinkle a pinch of flaky sea salt over the caramel-filled centers to add a delightful salty-sweet contrast.
- Allow the cookies to cool completely before enjoying them!
Chef's pro tip
To achieve the perfect texture for your caramel biscuits, avoid overbaking them. Remove the cookies from the oven when they turn golden, even if they still appear pale. As they cool, they will firm up, resulting in a soft and chewy texture that's absolutely delightful. Remember, it's better to underbake them than to risk drying them out. Trust your instincts and savor these delightful keto treats!
What to serve with salted caramel thumbprint cookies?
Here are some keto-friendly food pairings that you will enjoy with these cookies.
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Store the leftovers in an airtight container or zip-lock plastic wrap for optimal freshness and flavor to prevent drying out or absorbing odors. Refrigerate for 5-7 days. If freezing, store them in a freezer-safe container or bag for 1 month. Remember that freezing may slightly affect the texture, but they should still be enjoyable after thawing.
Reheating best practices
Recipe wrap-up and conclusion
Whether following a low-carb lifestyle or craving delicious cookies, this Keto Salted Caramel Thumbprint Cookie Recipe is a must-try! They are keto-friendly and low-carb, making them a perfect dessert treat after any meal. These caramel-filled salty butter cookies are simple and a delicious sweet treat!
So, what are you waiting for? Bake them now, and don't forget to click a picture and share it with us on our Instagram and Facebook pages!
Loved this recipe? Here are some more keto cookie recipes to satisfy your sweet tooth:
Frequently asked questions
📖 Recipe
Salted Caramel Thumbprint Cookies
Ingredients
- 1 batch of our sugar-free caramel sauce
- 2 cups Bob's Red Mill Super-Fine Almond Flour
- ⅓ cup unsalted butter softened plant-based for dairy-free
- ⅓ cup sugar-free maple syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- Flaky sea salt for topping
Instructions
For the delicious caramel filling
- Follow our Sugar-Free Caramel Sauce and pay attention to step # 3 in the cooking instructions. For a thick consistency, you must cook until the caramel mixture reaches a darker amber color and starts pulling away from the sides of the pot when stirred. The tip is a thick coat that sticks to the back of a spoon.
For the cookies
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine all the ingredients for the butter cookie dough and mix until smooth and well combined.
- Roll the dough into 18 evenly-sized balls and place them on a plate. Refrigerate the dough balls for 20 minutes to allow them to firm up.
- Line a cast-iron baking sheet or a regular baking sheet with parchment paper.
- Take the chilled dough balls out of the refrigerator and place them on the prepared baking sheet, spacing them about 1-2 inches (2.5-5 cm) apart. Use your thumb or the end of a wooden spoon/spatula to make an indent in the center of cookie.
- Transfer the baking sheet to the preheated oven and bake for 12-14 minutes or until they start turning golden brown around the edges. The cookies should still be fairly pale in the center.
- Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet. If the centers of the cookies have puffed up during baking, gently use your thumb or the end of a spoon to reshape the indentation in the center.
- Once the cookies have slightly cooled, place a teaspoon of sugar-free caramel sauce into the center.
- Sprinkle a pinch of flaky sea salt over the caramel-filled centers to add a delightful salty-sweet contrast.
- Allow the cookies to cool completely before enjoying them!
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