Keto Caramel Cashew Cookie Cups
Caramel and cashews are my favorite combination for a treat, add in cookies and it’s a crowd-pleasing winner. I highly recommend using my Keto Dulce de Leche recipe to fully enhance the flavors in this recipe. You can also order Walden Farm’s version here always make certain to check the ingredients of any product for known allergies and irritations.
These cookie cups look as appealing as they are tasty. A great addition to any gathering to ensure you stay on track while also not feeling deprived.
Keto Dulce de Leche
Dulce de Leche is caramelized milk. In my version, you’ll create sweetened condensed milk on the stovetop before transferring it to the oven to caramelize.
The secret is to use Bocha Sweet sweetener to prevent that hardening affect many low carb caramel recipes are plagued by. You can shop for Bocha Sweet HERE
- 1/2 Cup Bocha Sweet
- 2 Tablespoons unsalted buter
- 2 cup Heavy Whipping Cream (HWC)
- 1 teaspoon pure Vanilla Extract
Making the Dulce de Leche
- Combine heavy cream, butter, and sweetener. Stir to combine ingredients. Cook over medium heat. You do not want to speed the heating process.
- Simmer over medium heat until the mixture bubbles up and then begins to thicken. Simmer until it reduces about 1/3 of the way down the pan from where it started.
- Remove from heat and carefully stir in vanilla and pinch of salt. The mixture will rapidly bubble up and will be very hot.
- Preheat oven to 400° F
- Pour into a mason jar, cover with aluminum foil, and place lid ring over the foil to create a lid. Place jar in the middle of a small baking pan and fill halfway to two-thirds up with water.
- Bake for 1 hour before checking to see how far up the jar your milk has caramelized. Continue to cook in 30-minute increments until the majority of your jar has turned the color of caramel. The rest will continue once you remove the lid and stir.
- Allow cooling before using it in your cookie cup recipe.
Keto Sugar Cookie Dough
Can you use other cookie dough recipes for the cups? If they do not contain eggs or baking powder, yes. Too much expansion during cooking may hardened your cookie cup before coming out of the oven. You also risk not fully baking the dough.
TIP* Let your cookie dough sit on the counter for five minutes before rolling into balls. This allows the dough to soften and the oils from the butter to soften, allowing the dough to cling to the cashew pieces.
Roasted Cashews
When purchasing cashews, make certain the ingredients do not include sugar. Many canned nuts have sugar added. If you have whole cashews, add them to a plastic storage bag and smooth over them with a rolling pin to create pieces. You may want a few whole cashews for garnish on top.
Are you a lover of caramel and chocolate too? Try my Chocolate Caramel Toffee Cake
Caramel Cashew Cookie Cups
Equipment
- Mini-muffin pan
- Whisk
- Mixing Bowl
- Finger prep bowl
- Small to medium size bowl to roll dough in cashews
- Oven
Ingredients
Cookie Dough
- 1 cup Almond Flour , super fine
- 1½ tbsp Coconut Flour
- ⅓ cup Monk Fruit Sweetener , blend with Erithritol is ok
- 5 tbsp Butter, Unsaltd , room temperature OR butter flavored coconut oil
- 1 tsp Vanilla , extract
- ½ tsp Xanthum Gum
- ¼ tsp Salt
- 1 cup Cashew Pieces, salted and roasted. You will use all of them.
Caramel Filling
- 8 ounces Sugar-Free Caramel Sauce Or try my Dulce de Leche recipe
- 2 tbsp Cashew Butter
Chocolate Topping
- 4 ounces 100% Cocoa, bar
- 1-2 tbsp Sweetener, powdered
- ½ tbsp Coconut Oil, melted
- Coarse Sea Salt, for garnish
Instructions
Cookie Dough
- Combine flours, sweetener, salt and xanthum gum, mix well with whisk to combine.
- Add butter, and extract; mix until soft dough forms.
- Wrap in plastic or place in storage bag, refrigerate for 1 hour
- Roll chilled dough into 1 inch balls, then roll in cashew pieces.
- Place in mini-muffin tin and repeat with remaining dough
- Bake at 350° F/180°C for 15 to 18 minutes (Time depends on type of almond flour and coconut flour being used)
- Press the centers down using the back of a wooden spoon to form a cup.
- Cool for 10 minutes before filling with caramel filling. You should wait until they are filled to remove from pan.
Caramel Filling
- Microwave caramel and cashew butter at 50% power for 1 minute.
- Stir well, microwave another 30 seconsa if not fully incoporated.
Chocolate Topping
- Break chocolate into small pieces, add sweetener and 1 tbs coconut oil.
- Microwave at 50% power for 50 seconds, stir well until all ingredients are smooth.
Assembling Cookie Cups
- Fill each cookie cup with a tablespoon of the caramel filling
- Drizzle chocolate topping over each cup
- Sprinkle with coarse sea salt for garnish.
- Allow Chocolate to set before running a knife around the outside of each cookie cup and lifting our of the muffin pan.
- Store in an air tight container up to 7 days.
Notes
Are not five sparrows sold for two pennies? And not one of them is forgotten before God
Luke 12:6
Every hair on your head is known by God. His love for you is never greater than it is today. No matter our failures or past mistakes, we are constantly and forever loved by God. How amazing is that? There is nothing you can do to lessen God’s love. If you are struggling and need help, God is the one we can turn to, He is unfailing.
