Keto Chocolate Chocolate Chip Cookies with Caramel Drizzle

Yield: 48 cookies

Keto Chocolate Chocolate Chip Cookies with Caramel Drizzle

These cookies are incredibly soft, gooey, and delicious.


For the Cookies
  • 2 sticks softened butter
  • 1 cup packed Surkin Gold
  • 1/2 cup granulated sweetener
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 2 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup your choice chocolate chips
For the Caramel Drizzle
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • 1/4 cup packed Sukrin Gold
  • 1 egg yolk
  • 1/8 teaspoon vanilla extract


For the Cookies
  1. Preheat oven to 375 F. Beat butter, Sukrin Gold, and sweetener together in large bowl. Add eggs one at a time and beat until fluffy, for about 2-3 minutes. In medium bowl, mix together cocoa powder, flour, baking soda, xanthan gum, and salt.
  2. Pour dry ingredients into wet ingredients and beat until just combined. Stir in chocolate chips.
  3. Form into roughly 2” balls and lay on parchment lined baking sheets. Bake for about 10 minutes.
For the Caramel Drizzle
  1. Heat heavy cream and butter in small saucepan on medium heat Once hot, add Sukrin Gold and bring to a bubble. Let bubble for 5 minutes, then reduce heat and let sit on low for 5 minutes.
  2. In small bowl, whisk egg yolk. Temper yolk by adding a tablespoon of cream mixture to the egg and whisking quickly to avoid scrambling the egg. Add another tablespoon of mixture and whisk again. Pour yolk mixture slowly into saucepan and whisk quickly. Turn off heat.
  3. Add vanilla extract and stir. Let cool, stirring periodically so that sugar crystals don’t form. Once mostly cooled, drizzle caramel onto cookies with a spoon or with a piping bag.
Created using The Recipes Generator
Sweets & TreatsKarissa Long