Keto Turtle Brownie Cookies: Guilt-Free Indulgence
These keto turtle brownie cookies indulge all your senses without the guilt of cheating on your healthy eating lifestyle. This is one of my favorite Crumbl copycat recipes because it hits the salty-sweet ratio just right. Let’s talk about making the most delicious Keto Turtle Brownie Cookies, a Crumbl Copycat that hits all my flavor favorites.
Why Keto Turtle Brownie Cookies are a Game-Changer
These keto turtle brownie cookies are the perfect blend of health and flavor. For those who adore the classic turtle brownie flavor from Crumbl, these cookies are a dream come true. They are a rich cakey brownie and so chocolatey – everything you want in a cookie, minus the carbs!
The caramel sauce recipe comes from AllDayIDreamAboutFood.com I take half the allulose and mix it with a teaspoon of molasses. This gives it a stellar caramel flavor. If you can locate brown allulose in your stores, snag that purchase. Unfortunately, I cannot readily purchase it where we live.
Step-by-Step Guide to Keto Turtle Brownie Cookies
- Mixing the Dough: Start by mixing your flour, protein powder, baking powder, and salt.
- Cream the almond butter, butter, and allulose.
- Blend in the vanilla, melted chocolate chips, and cocoa powder.
- When blended, add your eggs
- Next, add the dry ingredients and mix to incorporate.
- Add the almond milk and give the dough a good blend with your mixer.
- Prepping the Dough: Allow the dough to be refrigerated for at least 30 minutes. This allows the coconut and egg white protein to absorb and the flavors to develop.
- Baking to Perfection: Shape your dough into 12 balls or 4 large cookies.
- Place the dough in the freezer while preheating the oven and bake them at 375℉. The baking time varies based on the size of your cookies. 8 minutes for 12 small, 10-11 for 4 large Crumbl size cookies.
Assembling Your Keto Turtle Brownie Cookies
Once your cookies have cooled, it’s time to have fun. Top each cookie with a teaspoon of the delicious sugar-free caramel sauce, add a sprinkle of pecans, and finish with a drizzle of melted chocolate. Each bite is a mix of gooey, crunchy, and utterly delicious flavors.
If you made the larger size cookies, you’ll want to add 3 teaspoons of caramel and 2 tablespoons of the chocolate.
Incorporating Low-Carb Treats Into Your Eating Lifestyle
These cookies are perfect if you practice refeed days in your low carb/keto journey. Refeed days are practiced 1-3 times each month. I strongly support varying your eating styles from day to day. Eating in a calorie deficit for fat loss, low-fat keto, protein-sparing-modified fasting in combination with higher-fat keto days prevents the body from becoming complacent in receiving the same calories. The human body is a creature of habit and will adjust if you are always eating the same amount daily. Your hormones change throughout the month and so do your calorie needs.
You can learn more HERE about how we mix several eating styles to trigger fat loss and heal the cells.
If you are struggling to lose weight and believe you are eating correctly, check out 11 reasons that might be the problem. Click the picture below to learn more.
Keto Turtle Brownie Cookies
Equipment
- Oven
- Freezer
- Mixer
Ingredients
Cookie
- ¼ Cup Almond Butter, unsweetened
- 2 Tbsp Butter, softened
- ⅓ Cup Allulose Sweetener
- 1 Tsp Vanilla
- ⅓ Cup Sugar-Free Chocolate Chips,
- 4 Tbsp Cocoa Powder, Dutch Processed
- 2 Tbsp Coconut Flour
- 1 Tbsp Egg White Protein Powder, unflavored
- ½ Tbsp Gelatin, grassfed
- ½ Tsp Salt
- ½ Tsp Baking Powder, aluminum free
- 2 Large Eggs, room temp
- 4 Tbsp Almond Milk, unsweetened. or equivelant
- ¼ Cup Pecan pieces
Sugar Free Caramel Sauce
Sugar Free Milk Chocolate
Instructions
Cookie
- Combine coconut flour, egg white protein, baking powder, and salt. Mix well to evenly distribute the ingredients.
- Cream almond butter, butter and allulose.
- Add in vanilla
- Mix in the melted chocolate chips and cocoa powder, blend well
- Blend in the eggs
- Slowly add in the dry ingredient mix to form a dough
- Add the almond milk and finish blending.
- Wrap dough and allow to rest in the refrigerator for at least 30 minutes.
- To bake, form 12 balls or 4 large cookies. Allow them to sit in the freezer while oven preheats.
- Preheat oven to 375℉
- Place cookie dough on a lined baking sheet, press each down to form a disc
- Bake 8 minutes for small cookies or 10-11 for Crumbl size cookies
Cookie Assembly
- Once the cookies have cooled, top with a teaspoon of warmed caramel, sprinkle with pecans and top with a teaspoon of melted chocolate. If you made large cookies, you will need more for each.
Notes
