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Cardamom Keto Snickerdoodles with Maple Bourbon Caramel

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  Published on October 29th, 2020
  Reading time: 2 minutes
  Last modified October 28th, 2020
keto snickerdoodles
ChefKetogenic.comDifficultyIntermediateRating
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These keto snickerdoodles are the perfect cookie for the holiday season! The cinnamon and maple bourbon caramel flavors blend perfectly in this tasty fall treat!

When presenting these cookies, a garnish of halved grapes offers a nice contrast in texture and flavor, but the grapes are not necessary.

Yields10 Servings
Prep Time15 minsCook Time11 minsTotal Time26 mins
Ingredients
For the Cookies
 ½ cup coconut flour
 2 tbsp hazelnut flour
 ½ tsp salt
  tsp ground nutmeg
  tsp xanthan gum
 ¼ cup erythritol
  tsp baking soda
 1 tbsp heavy cream
 1 egg
 1 tbsp coconut oil
 3 tbsp Keto Brown SugarSwerve Brand used
 1 ½ tsp vanilla extract
 ½ tsp maple extract
For the Topping
For the Caramel
 ½ tsp maple extract
 ¼ cup heavy cream
Directions
1

Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or coat with cooking spray.

2

In a large bowl, sift together the coconut flour, almond flour, hazelnut flour, psyllium husk powder, salt, spices, xanthan gum, erythritol, and baking soda; set aside.

3

In a medium-sized bowl, whisk together the remaining cookie ingredients until thoroughly combined.

4

Pour the wet ingredients into the dry ingredients and combine with a rubber spatula until a dough forms.

5

Scoop up 2 tablespoons of the dough, roll it into a ball between your palms, place it on the baking sheet, and press down with your palm to flatten slightly. Repeat with the rest of the dough, leaving 1 inch of space between cookies. Bake for 8 to 11 minutes, until the edges of the cookies begin to brown.

6

While the cookies are baking, whisk together the ingredients for the topping and set aside.

7

To make the caramel, heat the clarified butter in a sauté pan over high heat for 2 to 3 minutes, until it gives off a nutty flavor. Whisk in the erythritol, bourbon (if using), and maple extract until the erythritol dissolves. Whisk in the cream until the mixture is fully combined. Remove from the heat.

8

Remove the keto snickerdoodles from the oven, coat with cooking spray, and dust with the topping. Using a flat surface (like a drinking glass), press the topping into the cookies. You can also place the topped cookies under the broiler for 1 minute to toast the topping.

9

Transfer the keto snickerdoodles to a cooling rack and allow to cool for 10 to 15 minutes. Serve each cookie with 1 tablespoon of the caramel.

10

Store leftover keto snickerdoodles in an airtight container at room temperature for up to 5 days. Store leftover caramel in an airtight container in the refrigerator for up to 1 week. To reheat the caramel, microwave in 20-second increments for 1 to 2 minutes, until it is viscous.

Ingredients

Ingredients
For the Cookies
 ½ cup coconut flour
 2 tbsp hazelnut flour
 ½ tsp salt
  tsp ground nutmeg
  tsp xanthan gum
 ¼ cup erythritol
  tsp baking soda
 1 tbsp heavy cream
 1 egg
 1 tbsp coconut oil
 3 tbsp Keto Brown SugarSwerve Brand used
 1 ½ tsp vanilla extract
 ½ tsp maple extract
For the Topping
For the Caramel
 ½ tsp maple extract
 ¼ cup heavy cream

Directions

Directions
1

Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or coat with cooking spray.

2

In a large bowl, sift together the coconut flour, almond flour, hazelnut flour, psyllium husk powder, salt, spices, xanthan gum, erythritol, and baking soda; set aside.

3

In a medium-sized bowl, whisk together the remaining cookie ingredients until thoroughly combined.

4

Pour the wet ingredients into the dry ingredients and combine with a rubber spatula until a dough forms.

5

Scoop up 2 tablespoons of the dough, roll it into a ball between your palms, place it on the baking sheet, and press down with your palm to flatten slightly. Repeat with the rest of the dough, leaving 1 inch of space between cookies. Bake for 8 to 11 minutes, until the edges of the cookies begin to brown.

6

While the cookies are baking, whisk together the ingredients for the topping and set aside.

7

To make the caramel, heat the clarified butter in a sauté pan over high heat for 2 to 3 minutes, until it gives off a nutty flavor. Whisk in the erythritol, bourbon (if using), and maple extract until the erythritol dissolves. Whisk in the cream until the mixture is fully combined. Remove from the heat.

8

Remove the keto snickerdoodles from the oven, coat with cooking spray, and dust with the topping. Using a flat surface (like a drinking glass), press the topping into the cookies. You can also place the topped cookies under the broiler for 1 minute to toast the topping.

9

Transfer the keto snickerdoodles to a cooling rack and allow to cool for 10 to 15 minutes. Serve each cookie with 1 tablespoon of the caramel.

10

Store leftover keto snickerdoodles in an airtight container at room temperature for up to 5 days. Store leftover caramel in an airtight container in the refrigerator for up to 1 week. To reheat the caramel, microwave in 20-second increments for 1 to 2 minutes, until it is viscous.

Cardamom Keto Snickerdoodles with Maple Bourbon Caramel

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