Keto Chocolate Chip Cookies with Walnuts and Caramel Bites

Let’s get started….

Yields: 26 small cookies or 13 medium cookies


•1 cup almond flour

•1/4 cup coconut flour

•1/2 teaspoon baking soda

•1/2 teaspoon smoked sea salt

•1/4 teaspoon baking powder

•1/2 cup (1 stick) unsalted butter, softened

•3/4 cup packed Golden Monkfruit

•1 teaspoon vanilla extract

•1 large egg

•1 cup Lilly’s dark chocolate chips

•1/4 cup chopped walnuts

•1/4 cup chopped Werther’s Originals Sugar Free Caramel Candy; crushed**


  1. Preheat your oven to 350 degrees.
  2. In a small bowl, whisk to combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
  3. Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy or by hand with a fork.
  4. Add the egg, beating the mixture on low or by hand with a fork.
  5. Gradually pour in the almond flour mixture and beat on low speed until combined. If you are hands on like me, use a rubber spatula and combine.
  6. Lastly, using rubber spatula, fold in Lilly’s Dark Chocolate Chips, crushed caramel candy and chopped walnuts.
  7. Place the mixture in the fridge for half an hour minutes until the butter is solid.
  8. Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
  9. Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with smoked sea salt if you desire.
  10. Allow the cookies to cool completely before moving.

Did you make this?
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