I'm back again with another experimental recipe. In case you haven't heard: our new Salted Caramel is ready and oh man... it's delicious. Anyone who has spoken to me knows that I looooove our Vanilla Cream. I have no problem ranting and raving about how it's my absolute favourite, and that I drink it daily.
Well, I have an announcement: Salted Caramel has taken the top place in my heart. Don't worry, though, Vanilla Cream is still a very close second.
Our Salted Caramel is the perfect mix of sea salt and caramel and it seriously tastes like cheating. I've always been a huge fan of salted caramel, whether it was in ice-cream, toffee, cookie or cake form. So needless to say, I'm beyond excited about our new flavor.
The recipe I 'used' was one that was actually void of protein supplements and wasn't geared towards low-carb, so I experimentally swapped ingredients and am super happy with the outcome!
Tracy's Homemade Low-Carb Salted Caramel Cookies
- 1/2 cup melted butter (I actually used margarine)
- 3/4 cup granular sugar substitute
- 1/2 tsp baking powder
- 1/4 cup coconut flour
- 2 scoops Salted Caramel Nutralean
- 1 egg
1. Preheat oven to 355.
2. Melt the butter, but don't let it get hot.
3. Add sugar substitute into melted butter and beat. (Pro tip: Don't cut corners. I initially started with a whisk but the sugar substitute got weird and had to switch to my beaters!)
4. Add baking powder, coconut flour and egg.
5. Fold together until mixed thoroughly.
6. Add Salted Caramel Nutralean.
7. Mix well - my dough was slightly sticky!
8. Roll into balls and bake on a parchment-lined pan for 8-10 minutes - I let them cook right to the 10 minute mark.
Pro-Tip #2: If you find the dough too sticky while rolling, use some melted butter or coconut oil to avoid having the dough stick to your hand. I used melted butter because, well, I love butter ha-ha!
Scroll down for my after-thought tips, but first... here's a photo of them fresh out of the oven!
Rating & Tips for Next Time
Overall I'd give this recipe a 9/10 (though my roommate gives it a firm 10/10). The only reason it loses a point was because I feel like I cooked them a little too long and the next day they were a touch dry. I would either flatten them a little before baking, or cook them for probably one minute/two minutes less.
Flavor - 10/10. These were perfectly sweet and the Salted Caramel really came through in a yummy way.
Texture - 9/10. As mentioned above, I found them a little dry the next day, but eating them warm ... they were perfect!
Ease of recipe - 10/10. Aside from me trying to cut corners and use a whisk where I clearly needed a beater, this recipe was a breeze.
Satiety - 10/10. These babies were insanely filling, even my roommate and her boyfriend found them filling (and delicious!)
That's all she wrote, folks!
Stay tuned for more experiments in the kitchen!