Keto Girl Scout Caramel Delites

I've made keto shortbread before and have used it in many of my recipes. But I was always limited in recipes I could make because it was a higher carb recipe using mostly coconut flour. I learned through the years of experimenting with making keto recipe that I can use a lot less coconut flour and more whey protein in the recipes. So I got working on a lower carb shortbread that was crispy outside and soft and melt in your mouth inside.

It is a super simple shortbread recipe base with only a few ingredients. You can make any shape short bread shape out of this dough. The trick is to not refrigerate the dough for too long and to shape it how you would like it before you chill it. I think the easiest way is to slice it once chilled. The dough is soft and crumbly when it is not refrigerated so I think it will be a pain to roll and cut out shapes.

The flour I use is a combination of coconut flour and unflavored whey protein isolate. The whey protein gives a fluffy interior to the cookie. I use Isopure which is 0 carbs per scoop, you can probably use a concentrate but that will add carbs to the cookie. People have found that you can replace the whey protein with egg white protein powder in my cookie recipes but that will probably result in a crispier cookie. I always suggest weighing everything in this recipe it is really hard to get a correct weight with measuring spoons.

The sweetener I used was a powdered which makes making the dough much easier because it dissolves easier. You can use any Erythritol blend or bocha sweet. Allulose makes baked goods brown very fast and stay soft, so I don't recommend allulose for much cookie making.

The best way to cook the shortbread to make sure to chill completely solid then bake for 6-10 minutes depending on your oven. If your oven runs hot, keep an eye on it after 5 minutes. You just want them starting to get golden around the edges but not on top. And no matter what do not eat them until they are completely cooled. They don't crisp up until fully room temperature. You may even think they are cooled but I tried them early before and the are not crispy until FULLY cooled!

To make the shape for Girl Scout Cookie, I sliced the log of dough into round cookies then placed on the parchment paper and used a large piping tip opening of 1 inch to cut the center out of the dough before the final chilling. Then I baked as normal to get a nice ring shaped cookie to top with the caramel and coconut.

To make the caramel and coconut topping you need to use allulose. No other keto/low carb sweetener will caramelize and not crystallize once it is cooled. The ratio of caramel to toasted coconut is important so that the caramel doesn't ooze away from the coconut and cookie. So definitely follow the measurements and tutorial on how to make these cookies.

I dipped them in Baked Believe dark chocolate, I find it for much cheaper than Lily's at Walmart. If you use one that is higher in carbs than 1g net carb per half ounce it will likely make each cookie 2g net carbs instead of 3g for 2 cookies

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Keto Shortbread Recipe

10Tbs./5oz. Salted Butter (Softened)

60g/~1/2 Cup Powdered Erythritol Sweetener

1/2 tsp. Vanilla Extract (any extract you like)

60g/~3/4 Cup Unflavored Whey Protein Isolate

24g/~3 Tbs. Coconut Flour

1/2 tsp. Xanthan Gum

1/2 tsp. Salt if using unsalted butter

Keto Coconut Caramel Topping

320g/2 Cups Allulose

Splash of Water

8 Tbs./112g Softened Salted Butter

2 Tbs. Heavy Cream

1 tsp. Vanilla Extract

180g/2 Cups Shredded Unsweetened Coconut

Chocolate Coating and Drizzle

10oz./1+1/2 Cup Packed Keto chocolate chip

1 Tbs. Coconut Oil

Instructions:

1. Preheat the oven to 350 degree then beat the softened butter with the powdered sweetener until well mixed and smooth, scraping down a few times (do not make super fluffy)

2. Well that's beating, weight/measure and whisk the dry ingredients together

3. Add in the extract, beat and scrape down then add in all the dry ingredients and beat until a dough forms, scraping down a few times to insure all the butter is incorporated

4. Shape the dough into a cylinder log about 2 inches in diameter and chill for 10 minutes

5. While that chills, toast the shredded coconut on a parchment lined baking sheet for 10 minutes, stir the coconut several times, set aside

6. Slice the cookies a little less than 1/4 inch thick and lay on a sheet tray lined with parchment paper about an inch apart from each other (should get 24 cookies), and use a 1 inch circle to cut out the center circle

7. If any is to thin or thick you can chill again with all the centers that you removed and slice again

8. Once the cookies are cut out on the trays chill until completely solid, while they are chilling you can start the caramel

9. Place the allulose in a medium sauce pot and splash some water around the edges and place over medium heat

10. Stir initially to make sure all the sweetener is dissolved then let it simmer without stirring until a deep amber color

11. Measure out the butter and heavy cream into a container and have vanilla extract ready to add once it's to the right color

12. Once the cookies are completely solid, bake for 5-10 minutes rotating half way through to ensure they bake evenly

13. Set cookie trays aside as they finish baking, and finish the caramel by whisking in the butter and heavy cream then the extract, then with a heatproof spatula, stir in the toasted coconut

14. Let the caramel cool until you can handle it, stirring occasionally to keep the coconut coated in the caramel as it cools

15. You can top with the caramel/coconut mixture at any point but at least one of the items has to be warm for the cookie and caramel to solidify together

16. Once the caramel begins to hold it's shape (around 120 degree), using a spoon, top each cookie round with a heaping mound of the caramel mixture, repeat until they are all covered

17. Chill them in the fridge until solid enough to dip or about 60 degree and melt your chocolate on 50% power until it hits 90 degrees but there are still some chips left to melt, continue to stir until all the chips are melted

18. With 2 forks dip the bottom of each cookie into the chocolate and tap off the excess and place back on the parchment paper, once all bottoms are coated, using the residual chocolate to drizzle over each cookie

19. Let set and enjoy at room temp for a week or keep in the fridge for a few weeks or freeze for a few months

Macros for 2 Cookies:

400 Calories

36g Fat

23g Total Carbs

10 g Fiber

10g Sugar Alcohol

3g Net Carbs

8g Protein

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