Easy keto deep dish caramel stuffed cookies – low carb, keto friendly, nut free, gluten free, sugar free and diabetic friendly. Try this delicious recipe!
Indulge in guilt-free delights: Delectable Keto Deep Dish Caramel Stuffed Cookies (Free from Nuts and Gluten!)
This video teaches how to make easy keto deep dish caramel stuffed cookies. These cookies are designed to be low carb, keto friendly, nut free, gluten free, sugar free, and diabetic friendly. The recipe is written down and can be accessed for reference.
The video provides tips on how to support the channel by purchasing certain ingredients and products. For example, Choczero caramel and silicone or metal muffin top pans are suggested for use in making the cookies.
It is important to note that this content is not created by the person speaking in the video. The video serves as a tutorial or guide for those interested in making keto-friendly cookies. The focus is on providing valuable information and instructions, rather than promoting the creator’s channel or asking for likes, follows, or support.
The keywords or tags used in relation to the video include “ketocookies,” “ketodessert,” and “ketorecipes.” These tags are meant to help viewers find the video when searching for content related to the ketogenic diet and dessert recipes.
Transcription of the Video: Easy Keto Deep Dish Caramel Stuffed Cookies (Nut Free and Gluten Free)
welcome back once again all of my low carb friends and for those of you who are here for the first time welcome today I have another very easy keto cookie recipe for you today I am going to show you how to make deep dish caramel stuffed cookies doesn’t that sound.
Delicious hopefully it will be if you want a printable version of this recipe you can check out my website at Janet delicious lowcar kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy delicious low carb keto recipes make sure you click that.
Subscribe button and click the notification Bell that’s right next to the Subscribe button that way you can be notified every time I put out videos at least every Wednesday and Saturday and if you’d like to help support the channel make sure you scroll down in the description of the video you’ll see some affiliate links anytime you purchase.
Anything using those affiliate links a small portion of your purchase will go to me and help support the channel also I am on on cal.com I’ll put a link in the description click the link and you can tip me on cal.com whatever amount you want and that will also go to help support the channel so while we do all that let’s get.
cooking preheat your oven to 375° lightly grease eight Muffin Top Cups in a medium mixing bowl sift together 84 G or around 3/4 cup of coconut flour a 4 teaspoon of salt and 5 G or around 1 teaspoon of baking powder sift them all together until there are no lumps then set it aside for a minute.
In a separate Bowl combine a/2 cup of softened butter 50 g or around 1/4 cup of brown sugar sweetener of your choice I’m using lantto brown mon fruit sweetener you can use whatever brown sugar sweetener you want Add 38 G or around 3 tablespoons of the granulated sweetener of your choice I’m using lantto classic granulated MK fruit.
Sweetener again you can use whatever sweetener you want beat everything together on medium high for about 30 to 45 seconds or until the mixture is smooth scrape down the sides of the bowl and push everything to the center of the bowl add two large room temperature eggs 31 G or around 2 tbspoon of room temperature Greek yogurt or sour cream.
And one teaspoon of vanilla extract beat on medium low for about 20 to 30 seconds or until everything is fully combined if you need to you can scrape down the sides of the bowl once everything is combined turn your mixer on to low and gradually add the bowl of your dry ingredients into your wet ingredients just do this a little bit at a time and.
Allow it to bead in after each addition until all the dry ingredients have been added and everything is fully combined if you need to you can stop stop and scrape down the sides of the bowl as needed you want to make sure that all of your dry ingredients get fully combined with the wet ingredients if you don’t have a standing mixer you can use a hand.
Mixer or just use a wooden spoon scoop the dough out 2 to 3 tablespoons at a time and place the Scoops into your prepared Muffin Top Cups now how many tablespoons of dough you use really depends on how big you want your cookies when I use my silicone Muffin Top mold they’re slightly deeper than my metal Muffin Top pan so I’ll use.
3 tablespoons of dough in my silicone molds and in my metal Muffin Top pan I’ll just use 2 tablespoons of dough because like I said it’s not quite as deep as my silicone one roll the Scoops together into smooth balls and place them back onto your muffin top pan press a piece of Keto soft caramel that’s around a/ in to 1 inch depending on how.
Big you’ve made your cookie press it into the center of your dough ball then pull the dough around the caramel piece until the caramel is fully covered with the dough make sure when you do this that your dough stays smooth at all times if there’s any cracks make sure you seal them up really well I’m using chalk zero soft caramels you can use any.
Keto soft caramel you want also for my silicone molds that I made a little bit bigger I used a 1in piece of caramel for each one of those cookies and for my metal Muffin Top pan that I made a little bit smaller I used a/ in piece of caramel in each one of the cookies once the caramel pieces are fully covered with the dough then use your hand and.
Slightly flatten the tops of each one of the dough balls make sure when you do this that your caramel is still staying covered you don’t want it peeking over the top place the cookies in your preheated oven bake at 375° for 10 to 15 15 minutes or until the cookies are golden around the edges once the cookies are baked remove.
Them from the oven and immediately sprinkle some keto chocolate chips over the tops of the hot cookies then let the chocolate chips sit on the hot cookies for about 5 minutes or until they start to melt now if you don’t want a chocolate topping on your cookies you can fold in up to one cup of Keto chocolate chips into your dough before.
You start shaping your cookie if you are having a chocolate topping then after the chocolate chips have set for 5 minutes and they’re a little bit melted use a butter knife and evenly spread the chocolate over the top of each one of the cookies then let the cookies sit for another 5 minutes so that the chocolate can settle in for a.
Little bit after 5 minutes remove the cookies from their molds and transfer them to a wire rack then allow them to cool completely before serving all righty we are back with my cookies those look delicious I cut one of them in half in here so hopefully you can see that texture see that caramel in.
There and if you want more of like a gooey stretchy caramel you can always pop these in the microwave for like 5 10 seconds just to give them that fresh out of the oven feel but just remember if you do that and you got the chocolate on top the chocolate’s going to be melted and gooey also so just a heads up on that if you decide to do that to me I.
Think these looks good just like they are they look good they smell good that is always good so let’s see what this tastes like oh yeah M those are really really really good really good I have to be careful not to eat too many of those I love caramel I.
Love chocolate I love cookies so so this is a definite definite winner for me a nice soft cookie nice chewy center from the caramel that nice little chocolate layer yes definite thumbs up for me yummy yummy yummy oh yeah oh yeah oh yeah come to Mama you can eat these immediately if you do have any leftovers allow them to cool to room temperature.
Then store them in an airtight container at room temperature for up to 3 days or in an airtight container in refrigerator for up to 1 week or in a freezer safe airtight container in your freezer for up to 3 months eat and enjoy and that’s our recipe of the day I hope you enjoyed it if you did and you want to see more videos like this make.
Sure you click that thumbs up like button click that subscribe button leave me a comment if you want to let me know if there’s any recipes that you’d like to learn how to make and I’ll do what I can to get those out there for you and as always keep cooking
