WebInstructions. Combine the butter, cream, and sweetener in a small saucepan over medium-low heat. Cook until light brown and thickened stirring frequently. This …
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WebLine a 9″ x 9″ cake pan or 9″ pie pan with baking parchment. Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8″ non-stick skillet. Heat over medium heat till all ingredients …
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1/2 cup ( 71g) chopped unsalted or salted pecans 16 wrapped caramels, cut into 4 or 5 pieces each In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in egg and vanilla extract.
Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball. Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon.
Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
I used store-bought caramel squares, salted pecans, semi-sweet chocolate chips, and a generous sprinkle of sea salt on top. Important tip: do not add the caramels to the cookie dough. Rather, cut the caramels into 4 pieces and stick them into the tops of your cookie dough balls before baking.