WebBake at 350°F for 12-15 minutes. Let cool to room temperature. Fill a piping or a ziplock bag with dulce de leche. Pipe the filling onto half of the cookies. Immediately …
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Preheat the oven to 325˚ F. Using a 3-inch cookie stamp, mark each cookie. Refrigerate at least 15 minutes. Bake the cookies until lightly golden around the edges, about 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Spoon the dulce de leche into a pastry bag and snip a corner.
Add the evaporated milk, heavy cream or whipping cream, vanilla extract and the keto sweetener you prefer (xylitol or allulose) to the pan, and place it over medium-high heat to bring it to a boil. Stir as the mixture gently boils, or vigorously simmers. It will slowly thicken, and reach the condensed milk stage before turning into dulce de leche.
Dulce de leche is simply sweetened condensed milk that has been further cooked. A popular way of making dulce de leche is putting a sealed can of condensed milk inside a pressure cooker or instant pot and cooking it until it turns into dulce de leche. This was, by the way, my favorite!
Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth. Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.