Gluten Free & Keto Salted Caramel Thumbprint Cookies

Easy-peasy yet absolutely explosive! These gluten free and keto thumbprint cookies with a salted caramel filling will surely impress!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine American

Keyword gluten free, grain free, keto, low carb, sugar free

Prep Time 20

Cook Time 15

Chilling Time 1

Total Time 35

Servings cookies

Calories 103kcal

Ingredients

144 g almond flour
16 g coconut flour
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
113 g grass-fed unsalted butter at room temperature
1/3-1/2 cup powdered erythritol or xylitol/allulose (I use 1/3 cup)*
1 teaspoon vanilla extract
1 egg

For the filling

1 batch (15-min!) keto salted caramel
flakey sea salt to garnish

Metric - US Cups

Instructions

Add almond flour to a skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan and set aside to cool completely (very important!). Whisk in the coconut flour, xanthan gum and salt, set aside.
Cream butter in a large bowl with an electric mixer, 1 minutes. Add in sweetener and continue to beat until light and fluffy (7-8 minutes). Add in vanilla extract and egg, beating until just combined.
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour (and up to 3 days).
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Divide dough into 20 rounds, press down to flatten and make an indentation with your thumb. Place shaped cookies on the prepared baking tray and place in the freezer for 15 minutes prior to baking.
Bake for 9-11 minutes. The cookies will be barely golden and still appear largely uncooked (worry not!). Transfer to a rack once they're manageable (they'll be very fragile for about 20 mins!).
Make a batch of our salted caramel while the cookies are cooling. Transfer to a bowl and allow to come to room temperature.
Spoon a dollop of caramel onto each cookie and allow to set. Depending on your room temp, you may need to pop them in the fridge so they set faster. Sprinkle with flakey sea salt right before serving!

Notes

*Please see section on Sweeteners for more deets on powdering and sweetening options.

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!

Nutrition

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