• Debbie

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Updated: Mar 6, 2019

Soft and chewy Turtle Thumbprint Cookies with a melty caramel center topped with chocolate. They are easy to make and perfect for turtle lovers. This Turtle Thumbprint Cookie recipe features a chewy sugar cookie rolled in pecans (or peanuts), filled with a homemade caramel and then topped with melted chocolate. They are so delicious and they are low carb, keto, gluten-free, and sugar-free friendly as well. What makes these cookies so easy to make is that the base cookie is made from a sugar cookie mix from Kawaii Treats And Eats. You make the cookie dough according to the directions on the package, shape the dough into balls, roll in nuts, make an indentations into each cookie, bake, fill with caramel and top with chocolate. You are probably wondering about this caramel sauce, right? Well it is amazing and again it's pretty easy to make. I used this recipe from Low Carb Maven. It will make more caramel than you need for the cookies. But you won't be sorry you have extra. You can use the extra later to top some low carb ice cream, cheesecake, pancakes, or just eat with a spoon. Yum!

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Homemade Low Carb Caramel Sauce

Roll cookie dough Into 20 1-inch balls

Dip each cookie dough ball into egg white and then roll in nuts

Make an indentation in each cookie ball with the back of spoon or your thumb

Bake cookies 8 to 10 minutes

Fill each cookie with caramel sauce

Top cookies with melted chocolate

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free


Cookies

Ingredients:

1 pouch Kawaii Treats And Eats, Chewy Sugar Cookie Mix (use discount code, DEB15 for 15% off your order)

1/3 to 1/3 cup chopped pecans (or lightly salted dry roasted peanuts)

1/4 cup sugar-free caramel sauce

1/2 cup sugar-free chocolate chips, such as Lily's or Hershey's


Low Carb Maven's Sauce Caramel Sauce Ingredients

3/4 cup heavy cream

1/4 cup Sukrin Fiber Syrup Gold

2 ounces salted butter

1/8 teaspoon salt 1/4 if using unsalted butter

1/4 cup Sukrin Melis or Swerve OR 1/8 - 1/4 teaspoon stevia glycerite

Optional Ingredients*

1/2 tsp vanilla

1 tbsp Brandy or Spice Rum


Directions:

1. Measure the first three ingredients together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil.

2. Watch the heat carefully and turn it down just as the caramel mixture begins to crawl up the sides of the pot. You want the mixture boiling enough that it will get thick, but not so much that it will boil over and make a mess of the stove. Just watch it for a minute and adjust the heat up and down until you find the sweet spot. Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot.

3. Let the mixture cook for 20 minutes.

4. Take the caramel off of the heat and whisk in the powdered sweetener or stevia glycerite until dissolved. *If using the vanilla and brandy, add them now and mix thoroughly.

Let cool a bit before using. Keep in a air tight container for up to two weeks. It will harden in the fridge. Warm gently in the microwave for just a few seconds.


Baking and Assembling Thumbprint Cookies

Directions:

1. Heat oven to 350°F. In large bowl, make cookie according to directions on back of pouch.

2. Roll dough into 20 1-inch balls

3. Dip each ball into the egg whites and then in the crushed pecans (peanuts).

4. Place on a parchment lined cookie sheet, 2 inches apart. Make a thumbprint indentation into each ball using your thumb or handle of wooden spoon.

5. Bake 8 to 10 minutes or until cookies are just set. Don't over bake. Cool 5 minutes; remove from cookie sheet to wire rack.

6. Once cookies cool, drop a 1/2 teaspoon of caramel dip into the center of each cookie

Melt the chocolate chips in the microwave on low for 3 minutes, stir the chocolate halfway through the cooking time. Spoon melted chocolate over the top of the caramel dip, enough to cover. Let chocolate harden and serve. (Note: to make a softer chocolate topping, add 1/4 teaspoon of shortening or coconut oil to the chocolate chips when you melt them).


Store in an air tight container for a few days or in the freezer for 1 month. Nutritional Information:


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