These Keto Salted Caramel Chocolate Chip Cookies are rich, chewy and even better than their sugary, carb laden counterparts.
Have you ever had a keto chocolate chip cookie that just gets better and better days after you made it? Me either… until I made these. I thought they were great straight off the cookie sheet, scorching my mouth because I refused to let them cool, but boy, oh boy, they were even more amazing when I grabbed one from the pantry the next day. Rich and chewy, and the perfect texture of a real flour based, conventional sugar, high carb cookie. In fact, if I hadn’t made these Keto Salted Caramel Chocolate Chip Cookies and someone served me one, I would never be able to tell that they were low carb cookies at all.
I am hard at work on a dairy free keto cookbook and this was the first dessert recipe that I made for the new book. I used sugar free maple syrup as the low carb sweetener instead of using erythritol as I normally would. I think this really added to how soft and chewy these cookies turned out. I’ll definitely be sweetening more recipes this way.
You want to know what makes a mindblowingly delicious keto dessert? Take two of these cookies and use them to sandwich some of my Low Carb Mason Jar Chocolate Ice Cream and make a low carb cookie ice cream sandwich. SO GOOD! And to think that people say this lifestyle is hard.
A couple of notes:
- I like to pull these keto cookies out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously dense and chewy cookie.
- If you scoop them in large mounds, I recommend flattening them when you pull them out of the oven for a denser, cookie like texture. For a more airy cake-like texture, leave them puffed up.
- If you are making smaller cookies and making more than 18, I would decrease the cooking time to 8 to 10 minutes.
- You do not have to include the grass-fed collagen gelatin (not to be confused with collagen peptides), but it does make them chewier. I got the idea of adding gelatin to cookies from my talented friend Cristina of The Castaway Kitchen. Check out her Keto Chewy Chocolate Chip Cookie recipe.
- You can leave out the caramel extract and sea salt flakes to make a delicious plain low carb chocolate chip cookie
- Store these keto cookies in an airtight container. They are even better the next day!
- I have not tested this recipe as a coconut flour cookie recipe, but if you have a nut allergy I’m sure it would be equally as delicious with coconut flour. To substitute coconut flour, you would need to add a lot more liquid, and eggs.
In addition to these Keto Salted Caramel Chocolate Chip Cookies, check out some of my other favorite keto cookie recipes:
- Keto Flourless Chewy Double Chocolate Chip Cookies
- Chocolate Peanut Butter Keto No Bake Cookies
- Keto Chocolate Dipped Peanut Butter Cookie Sandwiches
- Keto Chewy Chocolate Chip Cookies
- Chocolate Peanut Butter Bacon Cookies
- Low Carb Chocolate Peanut Butter Bars
Did you know that I have a new keto cookbook coming out? You can pre-order it HERE
Keto Salted Caramel Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
Print Recipe
Pin RecipeIngredients
- 3 cups blanched almond flour (I use this brand)
- 1 tablespoon grass-fed collagen gelatin (I use this brand)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 1 teaspoon vanilla extract (I use this brand)
- 1 teaspoon caramel extract (I use this brand)
- ½ cup sugar-free maple syrup (I swear by this brand)
- ½ cup unrefined coconut oil, melted
- 1 cup sugar-free dark chocolate chips (I use this brand)
- Maldon sea salt flakes (get them here)
Instructions
- Preheat the oven to 375°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- Combine the almond flour, gelatin, baking soda, and salt in a large mixing bowl.
- Crack the eggs into a medium mixing bowl. Add the vanilla extract and caramel extract and whisk to combine. Add the maple syrup and coconut oil to the egg mixture, whisking as you pour.
- Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.
- Using a rubber spatula, fold the chocolate chips into the batter.
- Use a cookie scoop to drop balls of dough, about 2 tablespoons worth, onto the prepared cookie sheet. Bake for 10 to 12 minutes. Start checking at 10 minutes.
- Sprinkle with sea salt flakes, and let cool for 10 minutes.
Notes
Net Carbs Per Cookie: 1.9g
Nutrition
- Serving Size: 1 cookie
- Calories: 189
- Fat: 17g
- Carbohydrates: 4.7g
- Fiber: 2.8g
- Protein: 6g
Keywords: keto cookies, cookies, chewy keto cookies, low carb recipes, dairy free chocolate chip cookies, low carb cookies, dairy free keto, keto chocolate chip cookies
Roxana Lopez says
These look and sound AMAZING! I love the idea of using syrup for a softer cookie. I’ve done that myself. The tip about adding gelatin is mind blowing! I must try that. For this recipe, I don’t see the nutrition information, which you usually include. I hope you can add that. Thank you for all of your wonderful recipes!
Amber W says
Have you ever used ChocZero syrup? Just wondering how it compares to Lankanto. I have a pantry full of ChocZero maple syrup, and it’s not currently in the budget to buy a new brand. 🙂
Peace Love and Low Carb says
I’ve personally never tried it. But I think any sugar-free maple syrup would work
Nakia says
I used choc zero syrup today, because my other maple syrup hasn’t arrived! It tastes so yummy!
Marla says
This recipe sounds wonderful! I have a question however, #7 – let cook or cool?
Peace Love and Low Carb says
It was cool. Thanks for catching it. I fixed it.
★★★★★
Clemence says
Salted with chocolate! I thought I am the only one that likes the mix!
Peace Love and Low Carb says
Definitely one of my favorite flavor combos. YUM!
★★★★★
Katlyn says
I made these last night and they were amazing!! I put them into a container and left them on the counter, and this morning the texture is completely different…they are almost soggy. I can’t get past the texture! Have you found a way around this?
Peace Love and Low Carb says
I haven’t experienced that. For me, I like them even better the next day. They weren’t soggy at all, but instead really chewy and delicious. That being said, I do line my container with paper towels. Maybe that is it.
amy h says
hey y’all. i made these cookies yesterday. after seeing katlyn’s comment, i lined my container w/paper towels. this morning, the texture of my cookies is totally changed — just like katlyn said above. BUT I THINK I KNOW WHY…. i live in richmond virginia. the humidity is almost always high here. yesterday it rained all day. today, we have sunshine & blue skies — but the humidity is still 75%. ((not joking. i just verified with the local weather station.)). anyway, i suspect maybe katlyn also lives in a high humidity area? ……. here’s what i did, this morning, in an attempt to restore the texture of my cookies… i put them in the toaster. it helped a lot. next time i make this recipe, i’m gonna experiment — maybe put a small bag of rice in my storage container? if anyone has a better suggestion, please share. 🙂
★★★★★
Vivianne says
I loved the texture of these cookies! Very chewy. The addition of the gelatin and maple syrup really bumped it up a notch. I used ChocZero maple syrup and it was the perfect consistency. I will definitely try these again but maybe decrease the syrup and add some Lakanto Golden to sweeten it a bit more. I like my cookies sweet!
I agree with Kyndra, they were even better the next day and not soggy. The maple syrup makes these softer and stickier than your typical chips ahoy.
Crystal says
I made these last night and they were amazing! My batch made 16 cookies at heaping tablespoons and I waiting til about 15 minutes before they reached my desired doneness. She’s right that they’re even better the next day- so cheery and good! I had to beat my husband to go if them, lol!
Heather says
Love this recipe! Made these yesterday minus the gelatin ( only because I didn’t have any ) They were by far the BEST chocolate chip recipie we have tried ! So moist and yummy ! Perfect Combo of salty and sweet ! I am looking forward to trying them with the gelatin next time . Thanks for the recipes !
Lazarus says
These were absolutely divine! Easily the best cookie I’ve ever made. I’m making my second batch right now. I’ve found that they seemed a little underdone for my taste when I gave them just 10 minutes cooking, but they were utterly perfect after 15 minutes; still moist and chewy with a hint of crispness on the outside. And that irresistable smell – OMG! I would love to know if these heavenly cookies can be stored in the freezer – has anyone tried?
★★★★★
Lindsay Atkins says
OMG! I just want to leave a comment on how amazing these are!!! I didn’t have beef gelatin, but I had everything else and these are to die for! I hardly feel like I’m on a diet. Thanks Kyndra! You have a real talent.
★★★★★
Peace Love and Low Carb says
Thank you so much! So happy you enjoyed them
Meg Bailey says
So delicious…thank you!
What is the calorie count? The nutritional information provided indicates 18g. Is it 180 calories/cookie?
★★★★★
Peace Love and Low Carb says
That says 189
Meg Bailey says
Ha! My eyes aren’t what they used to be.
Nancy says
Love, love your recipes! Just wondering if I could replace the melted coconut oil with melted butter?
Peace Love and Low Carb says
Yes, absolutely. I have made it both ways and it is delicious either way.
jane says
I know this would have been 5 star like Kyndra’s other recipes I’ve tried (book and website). People, don’t do what I did. I used my homemade keto maple syrup. Obviously not sweet enough. I should have tasted the batter at which point I would have added erythritol as they were very bland. (We can’t get decent keto maple syrup in Canada for under $15.00)
Brittany says
Just wanted to thank you so much for this. As a pastry chef from Seattle, I struggle with all the sugar tasting every day. These are a GODSEND because sugar cravings happen no matter how long you’re on keto- especially if you’re female ( albeit less and less because of following keto for over a year), sometimes you just need a sweet delicious thing. Wahoo you did it!
★★★★★
Kalina Navratil says
Has anyone tried this with regular knox gelatin? I’m wondering if it would work just as well…
amy h says
i just made them using Kroger-store-brand unflavored gelatin. i also substituted butter for the coconut oil ((cuz i didn’t have any)).
they’re wonderful!
★★★★★
Saadia says
Has anyone tried refrigerating the dough and then baking these later?
Kari Bohning says
Do these freeze well after baked?
Carrie Smith says
These are phenomenal cookies. The base recipe is super adaptable and the possibilities are endless. When I made the cookies with syrup, my syrup left an unpleasant aftertaste so I subbed my sweetener blend (erythritiol/stevia/inulin) the second time and they turned out delicious. I also didn’t have any salted caramel extract so I subbed almond extract-YUM! Thank you so much for sharing this AMAZING recipe!!
★★★★★
Missy says
Did u use Lakanto or another type? I’ve used Knox geletin in a pinch, worked fine..
Tamara says
Did you use the same amount as the syrup, 1/2 cup? I have a large bag of erythritol I’d like to use instead of buying syrup.
Toni L says
Oh these sound wonderful but — can I substitute Coconut flour as I have a tree=nut allergy so can’t use almond flour, and add extra eggs?
Thank you for any help/advice
Shalini Vora says
HI. I have a tree nut allergy and am Keto. What can I use instead of almond flour. I would love to make these lovely cookies.
p.s. I am shamed to admit I just found out about out via Ali Miller. Love!!! your blog and excited to try your cookbook.
-shalini