Low Carb Sugar-Free Salted Caramel Snickerdoodle Cookies
These Low Carb Sugar-Free Salted Caramel Snickerdoodle Cookies are gluten fee, grain free and perfect for the holidays!
Snickerdoodle cookies are good, but adding in some homemade sugar free salted caramel to the center of each makes them 100 times more scrumptious! The idea for these all started when I made my quick Microwave Salted Caramel Sauce. I knew a cookie of some sort with the center of caramel was completely necessary this Christmas to add to my cookie baking list!
I just hadn’t decided on the type of cookie I wanted to use. A sugar cookie thumbprint was one idea or a chocolate one would have been yummy as well, but then I remembered my Snickerdoodle Creme Cookies which I made last year. I took away the cream, kept the base, pushed a little indent in the center and filled with caramel. Win!
I love tried and true recipes you know you can rely on and get rave reviews from family and friends. These little snickerdoodles have stood the test of time and are loved by everyone.
Be super careful how you press your thumb or a small rounded 1/4 tsp into the center of each. Too much and your whole batch will spread and flatten out when baking. You really need to keep that round shape at the bottom so just a small indent is all you need.
Part of baking without gluten is the problem of the flours I’m using that can tend to crack and crumble. As you can see these do indeed have cracks in them. Part of the issue with baking low carb AND having nut allergies is that I can’t use almond flour which in my opinion is truly the best to use. If I know my youngest son won’t like a certain recipe or I made it just for myself and hubby I will use almond flour. But cookies like these and my boy wants to be able to enjoy them as well.
Even with a few cracks along the sides, it’s really not that much of an issue when you are filling the center up with caramel. Once you place in the fridge the caramel sets and they will be devoured by everyone, cracks and all.
Hope you enjoy these ooey gooey caramel cookies as much as my family did!
Brenda’s Notes:
- If you don’t have cinnamon liquid stevia use vanilla or plain.
- I would recommend using the combination of sweeteners to help with any aftertaste.
- The maple extract helps give that traditional snickerdoodle flavor to the cookies.
Enjoy!
Low Carb Sugar-Free Salted Caramel Snickerdoodle Cookies
Ingredients
- 1 cup coconut flour
- 1/2 cup Monk Fruit Allulose Brown sugar sub
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 cup butter room temperature
- 2 eggs
- 1 tsp maple extract
- 1 tsp vanilla extract
- 1 tsp cinnamon liquid stevia
- 4 ounces Salted Caramel Sauce
Instructions
- Preheat the oven to 350 degrees.
- Whisk the first six ingredients together in a bowl. Set aside.
- In a stand mixer add the remaining ingredients except the caramel sauce.
- Once the wet ingredients are blended well, pour in the dry ingredients and blend again until combined.
- Using a tablespoon to measure out batter, roll 28 balls and place them onto a parchment lined cookie sheet.
- Roll each ball and place bake on cookie sheet.
- Very carefully use your thumb or a round 1/4 teaspoon measuring spoon to make a small indent in the center of each ball.
- Bake cookies for 10 minutes. Let cool completely before filling with caramel.
- Keep in fridge to set caramel or before ready to serve. You can also freeze these in an air tight container with a layer of parchment between if you need to stack them on top of each other.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
What type of swerve is used? Granular or connfection?
If i am reading this right a serving is 1g. The cookies are approximately 14g (1tbsp) so there would be 14 net carbs for one cookie
I updated my recipe plug in and it made all my serving amounts revert to 1gram on over 600+ recipes. I’ve been trying to manually fix them but it’s just me so the process is slow. This should be for 1 cookie.
Thanks Brenda.I can only image the time you have put into this. I really appreciate this.
Could i use Spelt flour instead of coconut flour?
I’m not certain how spelt works in comparison to coconut flour. If it’s just as absorbent as coconut flour you might be able to use the same amount but honestly I am still not sure since I don’t use spelt.
I made these today and they are delicious! I’m definitely going to make another batch. Thank you so much for the inspiration and framework! I stored my first batch in Infinity Jars and they stayed fresh for weeks. https://infinityjars.com/collections/screw-top-jars
If you were to use almond flour, how much, could you do half coconut and half almond flour or is there better proportions
That’s difficult to guess, you’d really just have to find a recipe specifically for almond flour.
I have to try these. They look absolutely decadent!!
Can’t wait to try the recipe. I have so many different flavors of liquid stevia but cinnamon isn’t one of them . If I would use the regular non flavored liquid stevia how much cinnamon would you recommend I add to the cookie batter? Thanks
So much for your time!
Just add maybe 1/4 tsp cinnamon and vanilla stevia or plain would be fine.