WebLoaded with shredded apples, walnuts and caramel – you can go from craving to eating in just minutes! Ingredients Units US M Scale 1x 2x 3x 2 Tablespoons butter, melted 2 Tablespoons sweetener (I used …
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Directions Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans.
Stir in apples. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely. In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies.
Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
Melt the butter in a small pan and let it cook until golden brown. This will give the caramel deeper flavor. Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute. Add in sweetener of choice, we used erythritol. Let that dissolve for a minute. Add a pinch of salt as well.