Keto Desserts

Keto Peanut Butter Cookies Drizzled With Sugar-Free Caramel (Only 6 ingredients)

Keto Caramel Peanut Butter Cookies

Keto Peanut Butter Cookies Never Tasted SO GOOD!

It’s true, I made Keto Peanut Butter Cookies with a dulce de leche caramel that’s sugar-free with only 6 ingredients.

I’ve been making keto peanut butter cookies for years now because they are the easiest sugar-free cookie to make.

After you start getting bored with the keto peanut butter cookies you tend to add ingredients to mix things up.

In the past, I’ve added sugar-free Krisda Chocolate Chips, Lily’s chocolate chips, cacao nibs, and shredded coconut.

On the odd occasion, I might toss in some chopped walnuts or pecans for some added crunch or dark cocoa powder for flavour.

However, this time since I was experimenting with making sugar-free caramel sauce I drizzled it over the keto peanut butter cookies.

I do have a few tips for making the best sugar-free caramel sauce and simple keto peanut butter cookies up my sleeve.

Well, they may not be super secret but I found it worked best for this popular peanut butter cookies keto recipe at our house.

How To Make All Natural Peanut Butter

homemade peanut butter just peanuts

You are more than welcome to use all-natural peanut butter such as Kraft or other brands for these keto peanut butter cookies.

I have used many different varieties of no sugar added peanut butter however this time I chose to make homemade keto peanut butter.

Why? Because it’s easy and I’m already using the food processor so why not?

What ingredients are in all-natural peanut butter?  Just peanuts. Ha! Easy right?

Our favourite peanuts are the Costco Kirkland brand peanuts because they are roasted and full flavoured.

Make homemade just peanuts peanut butter For Less Money

Add one cup of peanuts to a food processor and whiz it up until you have a peanut butter looking deliciousness.

It will only take a minute or so to blend the peanuts and ta-da. All-natural peanut butter and you made it.

If you add 1 tbsp of avocado oil it will make it creamy to spread on toast, keto bagels, keto crispbread, or keto bread.

Some people add melted coconut oil or even melted butter to their all-natural peanut butter to make it spreadable.

For a more traditional peanut butter taste, you would add the oil, pinch of salt, and sweetener of choice. It’s still keto this way.

We like to use allulose, monk fruit, or erythritol the most in our baking depending on which one we have stocked in our keto pantry.

Simple Sugar-Free Dulce De Leche Caramel Sauce

sugar free caramel

The ingredients to make a sugar-free caramel sauce that I chose are full-fat coconut milk, Sukrin Gold brown sugar, and salt.

You must use full-fat coconut milk to make this sweet sugar-free caramel sauce.

If you don’t have the Sukrin Gold but you have a white sweetener such as Allulose, Monk fruit, or Erythritol you can substitute.

The only difference will be the color and the deep brown sugar tasted that this dulce de leche caramel sauce has.

I chose to use coconut milk because a friend of ours uses it to make coconut whipped cream.

That’s when I started to experiment with it to see if I could make a caramel sauce or sugar-free condensed milk.

To be honest I feel that this could be called sugar-free condensed milk turned into caramel.

No matter what I call it I can verify that it tastes darn good especially on top of my keto peanut butter cookies.

How To Make Keto Peanut Butter Cookies Drizzled With Caramel

keto peanut butter cookies

  • Pre-heat oven to 350 degrees
  • In a food processor add the all-natural peanut butter, egg, sweetener, and salt. *you can add 1tsp pure vanilla extract if you’d like) Use a bowl and spatula if no food processor or stand mixer.
  • Blend it for a minute until the cookie dough is combined
  • With a mini cookie scoop place, cookie dough on a parchment-lined baking sheet or Silpat lined
  • Using a fork press into the cookie deep cross-hatch marks to get the fork lines.
  • Bake for 8 minutes until just golden. Do not overbake any cookie, ever. Trust me on this.
  • Leave them cooling on the cookie sheet when they come from the oven. (do not touch them, got it?) haha!
  • Once cooled drizzle with sugar-free caramel sauce then place the cookies into the freezer to harden. *see notes below

The most important tip is to leave the cookies along on the baking sheet to cool completely to allow them to firm up.

If you start moving the cookies around hot they will break on you.

Lastly, I always use powdered sweetener when I bake as that eliminates any of the granular bits and texture.

Purchasing a coffee grinder for this purpose is top-notch as it will come in handy for lots of things, even spices.

You’ll also find it’s cheaper to buy keto sugars that are granular and processing them to a powder yourself.

Making Sugar-Free Caramel Sauce

low carb peanut butter cookies

  • In a saucepan on medium-high heat add 1 shaken can of quality coconut milk, Sukrin Gold brown sugar, and salt.
  • Bring to a boil stirring constantly and then lower and keep stirring constantly until it’s a golden brown caramel consistency.
  • If you want a buttery caramel to add 1 tbsp of butter or to keep it vegan eliminate the butter.
  • Both ways are delicious.
  • This should take about 15-20 minutes in total but be sure to keep stirring especially if any foam from the coconut milk forms.
  • Let caramel cool for 5 minutes before you drizzle on the peanut butter cookies.
  • Store the sugar-free caramel in a glass jar and refrigerate or freeze.
  • When I stored the caramel sauce in the freezer I was still able to get a spoon into it and take out what I needed.
  • Sometimes I’d take a tablespoon and microwave it for 10 seconds and drizzle it on a mug cake or keto brownie.
  • If you want to use the entire jar you can sit it in a water bath to melt the caramel back to original consistency.

How To Store Keto Peanut Butter Cookies With Sugar-free Caramel

Once the cookies are cooled store them in an air-tight container in the freezer if you don’t plan to serve them right away.

Both Mrs. CBB and I always find any type of keto dessert tastes better the next day.

We’ve also noticed that by freezing any keto desserts first before we eat them the taste is better.

Call us crazy or weird but that’s how we do it. You don’t have to as you are welcome to eat these keto peanut butter cookies any way you like.

The cookies are fine in the freezer for up to 3 months so you can make them ahead for Christmas or other holidays.

keto caramel peanut butter cookies

Keto Peanut Butter Cookies Drizzled With Caramel
 
Author: 
Recipe type: Keto
Prep time: 
Cook time: 
Total time: 
There are only 3 ingredients that go into making these keto peanut butter cookies and 3 ingredients to make the caramel sauce. It doesn't get any easier than that for a sweet keto dessert recipe.
Ingredients
  • Peanut Butter Cookies
  • 1 cup all-natural peanut butter
  • 1 large egg
  • pinch of salt
  • ½ cup powdered allulose, monk fruit, or erythritol sweetener (use a coffee grinder to powder.
  • Caramel Sauce
  • 1 can full-fat coconut milk (shake it up)
  • ½ cup Sukrin Gold Brown Sugar Sugar-free
  • ¼ tsp salt
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a food processor add the all-natural peanut butter, egg, sweetener, and salt. *you can add 1tsp pure vanilla extract if you'd like) Use a bowl and spatula if no food processor or stand mixer.
  3. Blend it for a minute until the cookie dough is combined
  4. With a mini cookie scoop place, cookie dough on a parchment-lined baking sheet or Silpat lined
  5. Using a fork press into the cookie deep cross-hatch marks to get the fork lines.
  6. Bake for 8 minutes just until golden. Do not overbake any cookie ever. Trust me.
  7. Leave them cooling on the cookie sheet when they come from the oven.
  8. Once cooled drizzle with sugar-free caramel sauce then place the cookies into the freezer to harden. *see notes
  9. Caramel Sauce
  10. In a saucepan on medium-high heat add 1 shaken can of quality coconut milk, Sukrin gold-brown sugar, and salt.
  11. Bring to a boil stirring constantly and then lower and keep stirring constantly until it's a golden brown caramel consistency. If you want a buttery caramel to add 1 tbsp of butter or to keep it vegan eliminate the butter. Both ways are delicious This should take about 15-20 minutes in total.
  12. Let caramel cool for 5 minutes before you drizzle on the peanut butter cookies.
  13. Store the caramel in a glass jar and refrigerate or freeze. (see notes)
  14. Once the cookies are cooled store them in an air-tight container in the freezer if you don't plan to serve them right away.

I like a simple cookie recipe which is what I’m giving you today and jazzing it up just a little with the caramel sauce.

You’re more than welcome to skip the caramel and enjoy the keto peanut butter cookies as they are.

I like to dunk them in coffee, cold macadamia nut milk, or oat milk, sometimes a big cold glass of 2% milk (not keto) does the trick.

Whatever you do with your cookies as long as you eat and enjoy them that’s all that matters.

Discussion: What other ingredients do you add to your keto peanut butter cookies? If you’ve made my recipe above how did you like them with or without the caramel?

Leave me your comments below as I enjoy reading your feedback.

Nutrition: Each cookie has approximately 5 net carbs without the caramel sauce and 6 with the caramel drizzle.

Note: I’m not a nutritionist so always formulate your macros based on the ingredients you use to make your recipe. 😉

Mr.CBB

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