Keto Cookie Caramel Bars

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Nutrition facts per serving

One serving = 1 chocolate candy bar

Carbs
1.1g

Protein
5.1g

Fat
10.9g

Kcal.
125

Carbs

1.1g

Protein

5.1g

Fat

10.9g

Kcal.

125

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

If you want a chocolate candy bar, you don’t have to choose the sugar-laden store-bought ones – you can make healthy low carb versions yourself!

One of our keto cookie caramel bars has only about 1.1g net carbs and is completely sugar-free!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Cookie Caramel Chocolate Bar Image #1
Keto Cookie Caramel Chocolate Bar Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Ingredients for the cookie layer:

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g soft butter
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz soft butter
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp soft butter
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt

Ingredients for the caramel layer:

g melted butter
g creamy sugar-free peanut butter Make sure that there is no added sugar in your peanut butter.
g brown erythritol
 tsp sugar-free caramel syrup
tsp vanilla extract
oz melted butter
oz creamy sugar-free peanut butter Make sure that there is no added sugar in your peanut butter.
oz brown erythritol
 tsp sugar-free caramel syrup
tsp vanilla extract
tbsp melted butter
tbsp creamy sugar-free peanut butter Make sure that there is no added sugar in your peanut butter.
tbsp brown erythritol
 tsp sugar-free caramel syrup
tsp vanilla extract

Ingredients for the chocolate coating:

Step 1

Preheat your oven to 350°F/180°C.

Step 2 – Preparing the cookie layer

  g defatted almond flour, g soft butter, g erythritol, tsp vanilla extract, pinch of salt

  oz defatted almond flour, oz soft butter, oz erythritol, tsp vanilla extract, pinch of salt

  cup defatted almond flour, tbsp soft butter, tbsp erythritol, tsp vanilla extract, pinch of salt

Add all of the ingredients for the cookie layer into a large bowl and knead with your hands until you get a smooth dough.

Step 3

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.4″/1cm thick.

Cut the dough into 0.8″ x 3.1″/2cm x 8cm sized rectangles using a sharp kitchen knife.

Repeat this step until you’ve used up the dough.

Step 4

Place the cookies on a baking tray lined with parchment paper.

Step 5

Bake the cookies for about 6-7 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 6

Let the cookies cool down while you prepare the caramel layer.

Step 7 – Preparing the caramel layer

In a middle-sized bowl, mix all of the ingredients for the caramel layer until you get a smooth mass.

Step 8

Spread the caramel mass on top of the cookies using a small spoon.

If the “caramel” is still too “runny” wait a couple of minutes until the butter has hardened up a bit.

The mass will be a bit thicker in consistency and thus easier to spread on the cookies.

Step 9

Place the cookie caramel bars in your freezer and let them chill for about 20 minutes.

Step 10 – Preparing the chocolate coating

After the 20 minutes are over, melt the chocolate in your microwave or by using a double boiler.
Add the chocolate to a larger bowl and place it on a pot filled with water.
Bring the water in the pot to a boil and stir from time to time until the chocolate is melted.

It’s easier to melt approx. double the chocolate than what is listed on the ingredient list, as that is the amount that stays on the bars at the end.

It’s easier to pour more chocolate and catch the excess chocolate.

Step 11

Get the cookie caramel bars out of your freezer and dip the cookie side into the melted chocolate.

Place the bars on a plate lined with parchment paper and place the plate back in your freezer.

Let them chill until the chocolate has hardened up (this shouldn’t take more than a few minutes).

Step 12

Place the “naked” cookie caramel bars on a baking rack with a sheet of parchment paper placed underneath it.

Step 13

Pour the melted chocolate over the cookie caramel bars until they are fully covered.

Save the chocolate that dripped onto the parchment paper and use it for other recipes.

Step 14

Place the finished cookie caramel bars in your fridge until the chocolate is hard.
Enjoy!

Storage

Cover the low carb cookie caramel bars with plastic wrap or place them in an air-tight container and store them in your fridge.

We recommend consuming them within a week.

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