• Amy Lucas

Low Carb Turtle Cookies

These cookies are a delicious way to add in some low carb treats this holiday season. Are you diabetic or following a keto diet? These may be a great option to bake and have ready for the holidays! They only take about 20-30 minutes to make and makes about 18 servings! Caramel, pecans, and almond flour based shortbread cookies, what's not to love!

Make the Caramel Sauce

  • 1/3 cup Unsalted Butter

  • 3 tablespoons Monk Fruit In The Raw, Natural Sweetner

  • 2/3 cup Heavy Whipping Cream

  • 1 teaspoon Vanilla Extract

  1. Melt the butter and sweetener together in a medium-large saucepan over low heat. Once melted, cook for about 3-4 more minutes, stirring occasionally, until golden brown.

  2. Add the cream. Bring to a gentle boil. Reduce heat to a gentle simmer. Simmer for 7-10 minutes, continuing to stir occasionally, until the mixture is a caramel color and thick enough to coat the back of a spoon. The larger the recipe batch, the longer it takes.

  3. Remove from heat. Whisk in the vanilla extract.

Make The Cookie

  • 2 1/2 cups Almond Flour

  • 3/8 cup Unsalted Butter

  • 1/2 cup Monk Fruit

  • 1 teaspoon Vanilla Extract

  • 1/4 cup Pecans

  • 1 1/2 ounces Dark Chocolate Chips

  • 1 tablespoon Unsalted Butter

  1. Use a hand mixer or stand mixer to beat together the butter and sweetener, until it's fluffy and light in color.

  2. Beat in the vanilla extract and almond flour, 1/2 cup at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)

  3. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

  4. Use a cookie scoop to place balls of cookie dough onto the baking sheet. Use the back of a teaspoon size measuring spoon (or your thumb) to press down on each ball, creating a well in each cookie. Some cracks on the sides are okay, but re-seal any very large cracks by pressing together.

  5. Bake for about 12-14 minutes, until the edges are golden. Cookies will be very fragile while they are hot - do not handle. Cool for 10 minutes.

  6. While trying not to touch the cookie edges, use a small spoon to fill each cookie well with a teaspoon of caramel sauce. Press a pecan half on top of the caramel.

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