You are going to love this keto caramel turtle cookie recipe. I simply could not wait to share this with you today. I have adapted one of my favorite cookie recipes to be sugar free and low carb while still remaining delicious!
These caramel turtle cookies take a bit of work to make but I promise you that they are totally worth the effort. They have quickly become a family favorite because of the rich combination of flavours and textures.
If you love the combination of chocolate, caramel and pecans that is signature of a traditional Turtle candy then you are sure to absolutely love, love, love these cookies!
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Kitchen essentials for baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
How to make this Keto Caramel Turtle Cookie Recipe:
Shape dough into 1″ balls, dredge balls in egg white, roll in chopped pecans and place on baking sheet covered in parchment paper.
Use thumb to create an indentation in the centre of each cookie.
Bake in oven for 10 minutes. Do not over bake, cookies will seem soft still. Re-press indentations if needed and allow cookies to cool on a wire rack.
In a small pot, make caramel. I used Swerve granular sweetner in this recipe but have found that Xylitol makes for the best caramel sauce. Just be extra cautious with Xylitol if you have pets as it’s not good for them! Tip: add a pinch of xanthan gum to the caramel mixture to help it thicken if needed. Use a teaspoon to fill indentations in the cookies with caramel.
Sprinkle with coarse sea salt.
Melt chocolate in the microwave and drizzle over cookies. Tip: put chocolate chips into a plastic bag before melting, melt the chocolate then cut a corner from the bag before drizzling over cookies.
I think that drizzling the dark chocolate all over these turtle cookies has to be my favorite part. It just finishes them off and gives them a truly decadent look. I have adapted this recipe from my salted caramel cookie recipe and used ingredients that are sugar free, low carb and keto friendly. If you are looking for alternatives for other recipes you could try these:
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
These cookies are perfect for the holidays and look amazing on a cookie tray for Christmas parties and gatherings. I plan on adding a few of them to my annual keto baking exchange this year. They take a while to make but are absolute show stoppers which makes all the time and effort worth it in my opinion.
Tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety. These are not keto but could be adapted!
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
Would you share these cookies with friends? They are so good that I have a hard time sharing and often just keep them in the freezer to pair with my morning coffee. Maybe just give friends this keto caramel turtle cookie recipe and they can make their own?! LOL
If you love this keto cookie recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Keto Caramel Turtle Cookie Recipe
This keto caramel turtle cookie recipe is absolutely to die for and perfect for those who are following a ketogenic lifestyle.
- 1 cup almond flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter
- 1/3 cup granulated Swerve sweetner
- 1/3 cup brown sugar Swerve sweetner
- 1 large egg (separated)
- 1 tsp vanilla
- 2 Tbsp heavy cream
- 1 1/4 cup finely chopped pecans
- 2 Tbsp butter
- 1/4 cup heavy cream
- 3/4 cup granulated Swerve sweetner or xylitol
- Pinch of salt
- 2 Tbsp coarse sea salt
- 3 oz Lily's dark chocolate chips
- Mix together first three ingredients. Set aside.
- Combine butter, sweetener, egg yolk, vanilla and 2 Tbsp cream.
- Add dry ingredients to wet ingredients and mix well.
- Form dough into a ball and refrigerate for at least an hour.
- Preheat the oven to 350 degrees F.
- Shape dough into 1" balls, dredge balls in egg white, roll in chopped pecans and place on baking sheet covered in parchment paper.
- Use thumb to create an indentation in the centre of each cookie.
- Bake in oven for 10 minutes. Do not over bake, cookies will seem soft still.
- Re-press indentations if needed and allow cookies to cool on a wire rack.
- Add butter to a small cooking pot and heat over medium until melted.
- Add granulated Swerve, heavy cream and salt and heat until the sweetener is dissolved and the mixture is gently bubbling.
- Turn heat to low and stir consistently until caramel darkens and starts to thicken (about 2 minutes). Remove from heat.
- Use a teaspoon to fill indentations with caramel.
- Sprinkle with coarse sea salt.
- Melt chocolate in microwave and drizzle over cookies.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 655mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 2g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
These look amazing!
In your opinion, does the swerve sweetener have an aftertaste?
I find the Lakanto MonkFruit does have a cooling aftertaste.
I was wondering if this recipe would be adaptable to date syrup or date powder sugar?
I know date sugar has a lot of fiber so the flour content may have to be reduced.
Also, wondering if the caramel made with erythritol has after taste?
and also using the swerve?
Please share your thoughts :)
I don’t find that swerve has an after taste although some do. I haven’t had a chance to experiment with date syrup or date sugar – if you do let me know how it goes! Erythritol does not have an after taste at all for me, the swerve tends to crystalize more.
Pardon my asking, would it be possible for you to possibly also slice cookie in half and photograph that as well for the recipes you blog? That way we can see texture? I find this very helpful when determining which recipe to use. Or could you describe the texture of the cookies? Chewy? soft? crunchy? how do they fair after one day…still chewy, crunchy, soft ?? etc.
Good questions! These are generally soft, not crunchy. They are not as dense as regular cookies because of the almond flour vs wheat flour.