keto salted caramel chip cookie pops with ribbon and holiday decor

salted caramel chip cookie pops {keto + gluten-free}

If you’re looking for a fun and festive keto cookie recipe that’s easy to make, these salted caramel chip cookie pops are it! They are tender, almond flour keto cookies with salted caramel flavored chocolate chips, chopped pecans, and browned butter. And we don’t stop there. Bake them on popsicle sticks and sprinkle on flakey sea salt to make them extra special!

I don’t know about you, but I’m a firm believer that cookies are better when served in popsicle form. They’re cute and fun and make great edible gifts. I’ve made cookie pops for holiday cookie boxes and I was lucky to be able to send them before my kids devoured them all. 😉

So, I’ll keep this one short and sweet because the recipe is essentially my keto chocolate chip cookie, with a few changes.

how to make keto cookie pops

To make these salted caramel chip cookie pops, you will need the following ingredients:

If you haven’t guessed, this recipe is really simple to adapt, too! Swap out the salted caramel chips for white chocolate or dark chocolate or whatever you’d like! Lily’s Sweets has a large variety of of stevia-sweetened chocolate chips and bars, especially during the holidays (not sponsored, I just really love their chocolate!).

Note: This recipe isn’t dairy-free, but you can adapt that as well. Lily’s Salted Caramel Chocolate Chips contain dairy, but feel free to use a vegan chocolate of your choice and substitute equal parts coconut oil for the brown butter.

the process

Salted caramel chip cookies ready in a flash? I’m all in! Here’s the full recipe (and it’s quite possibly my favorite keto cookie recipe for the holidays):

  1. Brown the butter. Heat the butter in a light-colored pan over medium heat for about 5-7 minutes, stirring often. This will toast the butter and the milk solids will turn a golden brown color (that’s how you know it’s done). Remove it from the heat immediately, let it cool for about 5 minutes, and it’s ready to use.
  2. Make the cookie dough. In a large mixing bowl or standup mixer, beat together the granulated monk fruit sweetener and the brown butter for about 2-3 minutes, taking time to make sure it’s well combined. Drop in the egg and egg yolk, and mix in the vanilla. In a separate bowl, combine the almond flour, coconut flour, xanthan gum, salt, and baking soda. Add the butter/monk fruit mixture to the dry mixture, stirring it together until the salted caramel chip cookie dough forms.
  3. Chill the dough (optional). Stir in the salted caramel chips and chopped pecans (optional). Chill the dough for at least an hour, preferably overnight (optional) for the best texture OR prepare the cookie pops for baking.
  4. Make the cookie pops. Use an ice cream scoop to spoon out portions of dough about 2-3 tablespoons in size. Place each on a parchment-lined baking sheet and insert the popsicle stick sideways into the dough ball. Gently press down to flatten the cookie slightly. Press 2-3 chocolate chips into the tops of each cookie, then sprinkle with sea salt flakes (optional). Bake at 350°F for 12-15 minutes.
  5. Cool the cookie pops. When they cookie pops have turned slightly golden, remove from the oven and allow them to cool on the baking sheet for about 10-15 minutes. Carefully transfer them to a cooling rack to cool completely (slide a metal spatula under the cookie and lift, gently holding the popsicle stick).

cookie pop recipe tips

Almond flour cookies are especially crumbly when hot out of the oven. Let the cookie pops cool on the baking sheet and don’t pick them up by the stick until they are completely cool.

These salted caramel chip cookies are jumbo-sized, but you can make them smaller if you’d like (and use smaller popsicle sticks). For a smaller cookie pop, decrease the bake time by 2-3 minutes.

for gifting cookie pops

These are great to include in a homemade cookie box or as individual gifts. Tie a ribbon around each popsicle stick and slide it into a cookie bag and you’re good to go! They’re cute and yummy low-carb treats that are fun for everyone. 🙂

Happy baking and happy holidays!

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*This post contains Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase something from one of those links. I will always recommend brands and products that I use and love. Thank you for supporting Stem and Spoon! -Abby

holding a salted caramel chip cookie pop

salted caramel chip cookie pops {keto + gluten-free}

Yield: 9 large cookie pops
Prep Time: 20 minutes
Cook Time: 13 minutes
Additional Time: 1 hour
Total Time: 1 hour 33 minutes

These salted caramel chip cookie pops are a fun and festive treat that is keto-friendly! Brown butter, pecans, and salted caramel flavored chocolate chips are a delicious combo, while the popsicle stick makes these extra special.

Ingredients

  • 1/2 cup salted butter, softened (pasture-raised when possible)
  • 1/3 cup granulated monk fruit sweetener, preferably Lakanto "Golden" for more brown sugar flavor
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1-3/4 cups blanched almond flour
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum (optional)
  • 1/4 teaspoon salt
  • 1/2 cup keto-friendly salted caramel chocolate chips (I use Lily's)
  • 1/4 cup chopped pecans (optional)
  • sea salt flakes for sprinkling on cookies (I love Maldon salt), optional
  • jumbo popsicle sticks

Instructions

  1. Heat the butter in a light-colored pan over medium heat, stirring often. Cook it for about 5-7 minutes or until the butter turns a golden brown- be careful not to let it burn. Immediately remove it from the heat, transfer it into a heat-safe bowl, and let it cool for about 5 minutes.
  2. In a large mixing bowl or standup mixer, beat together the granulated monk fruit sweetener and the brown butter for about 2-3 minutes, taking time to make sure it’s well combined. Drop in the egg and egg yolk, and mix in the vanilla.
  3. In a separate bowl, combine the almond flour, coconut flour, baking soda, xanthan gum and salt. Add the butter/monk fruit mixture to the dry mixture, stirring it together until the cookie dough forms.
  4. Stir in the salted caramel chips and chopped pecans. Chill the dough for at least an hour (optional but it gives it a crispier texture), or continue to step 5 to prep the cookie pops for baking.
  5. Preheat the oven to 350°F. Use an ice cream scoop to spoon out portions of dough about 2-3 tablespoons in size. Place the scoop of dough on a parchment-lined baking sheet and insert the popsicle stick sideways into the dough ball. Gently press down to flatten the cookie slightly. Repeat to make each cookie pop, placing them at least 3 inches apart, leaving room for the cookie pops to spread.
  6. Sprinkle with sea salt flakes (optional). Bake for 12-15 minutes or until the cookie pops are light golden.
  7. Remove from the oven and allow them to cool on the baking sheet for about 10-15 minutes. Carefully transfer them to a cooling rack to cool completely (slide a metal spatula under the cookie and lift, gently holding the popsicle stick). Do not lift the cookie pops by the stick until they have cooled.

Notes

Xanthan gum is optional but it's a gluten-free binder that gives these cookies a better texture.

These salted caramel chip cookies are jumbo-sized, but you can make them smaller if you'd like (and use smaller popsicle sticks). For a smaller cookie pop, decrease the bake time by 2-3 minutes.

Do not lift the cookie pops by the popsicle sticks until they have cooled completely, otherwise the stick might fall right out.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gCholesterol: 68mgSodium: 14mgCarbohydrates: 14gNet Carbohydrates: 6gFiber: 8gSugar: 2gProtein: 11g

This nutritional information is approximate and is provided for convenience as a courtesy.

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