Low Carb Chocolate Thumbprint Cookies with Caramel Filling

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Low sugar caramel sauce

• Baking & Spices

  • 2 1/2 cups Almond flour, superfine
  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa, unsweetened
  • 3 1/2 oz Dark chocolate, sugar-free
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Snacks

  • 1 Cookie

• Drinks

  • 1 tsp Espresso, Instant

• Other

  • ½ cup erythritol (Swerve

Found on thefoodieaffair.com

Description

Ingredients

• COOKIE
• 2 large eggs
• 3 tablespoons coconut oil, softened
• ½ cup erythritol (Swerve)
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder mixed with 1 tablespoon water
• ½ teaspoon baking soda
• 2½ cups almond flour, superfine
• ¼ cup cocoa, unsweetened
• 3.5 ounce sugar-free dark chocolate (optional)
• Low Sugar Caramel Sauce

Directions

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
• In a medium bowl beat egg until frothy. Add coconut oil, sweetener, espresso, and vanilla extract and mix until combined.
• In a separate bowl whisk together almond flour, baking soda, and cocoa powder.
• Mix into wet ingredients.
• Form balls and place on baking sheet. Press center with a spoon or thumb making a small indent.
• Bake for 16-18 minutes or until the bottom of the cookies are set and light brown.
• Remove from oven and cool. Lower oven to 170 degrees. Return cookies to oven and bake for 1½ hours or until cookie is not soft on the bottom. Cool on baking racks.
• Make caramel sauce (purchased sugar free caramel sauce is an option too).
• Add ½-1 teaspoon of caramel to center of cookie. Let set.
• In a microwave melt chocolate in 20 second increments until chocolate is smooth. Add to a piping bag and drizzle over each cookie (optional).