Caramel Cashew Cookie Cups
Sugar-free caramel in a grain-free sugar cookie rolled in cashews. The perfect low carb treat
Servings: 20
Calories: 189kcal
Cost: $12
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
The recipe should make 22 cookie cups. 2 cookies per serving with the following macros:
189 Calories | 5g Carbs (net) | 16.6g Fat | 4.2g Protein
