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Dark Chocolate Sea Salt Caramel Cashew Cookies (Low Carb, Keto)


2 cups almond flour

1 tablespoon baking powder

1/2 cup Pyure sweetener

1 tablespoon unflavored powdered gelatin (I use this brand HERE)

3 eggs, whisked

3 tablespoons melted unsalted butter

1 cup melted no sugar added nut butter (almond or peanut butter works great!)

1 cup chopped cashews- separated

1/3 cup chopped Dairy Free Caramel chopped into cubes

1 cup dark chocolate chips (I use ChocZero brand- click HERE code "mydomesticatedbitofchaos" saves you 10%)

Tools Needed:

Muffin Top Pan

Cooking Spray


Preheat oven to 350 degrees Fahrenheit. Grease 12 cavities on your muffin top pan (or prep your sheet pan)

Sift almond flour, baking powder, Pyure, cocoa powder together. Add in the eggs, melted butter, melted nut butter, 1/2 of the cashews and 1/2 of the dark chocolate chips. Separate batter into 2" balls. Press flat with your palm into the greased muffin tin top cavities.

Bake for 12 minutes.

Immediately upon removal, top with the remaining cashews, chocolate chips, and pieces of caramel.

Press down into each cookie, using the backside of a spoon. Sprinkle with flake sea salt if desired.

Allow to cool 15 minutes, then remove cookies to a wire rack to cool completey.

Yields approximately 18 cookies

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