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Aunt Rocky’s Microwave Caramel Cookies (Low Carb, Gluten Free)

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Level: Easy

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Description

Too hot to turn on the oven? You can still have some great low carb cookies! These crispy, tasty cookies are made in the microwave oven in only 2 minutes. Suitable for Atkins, Keto, LCHF, Paleo, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, coconut free, Low Potassium, Low Sodium, CKD/Renal Diet.

Ingredients

  • 1 Tablespoon Butter, Melted (or Dairy Free Substitute)
  • 1 Tablespoon Torani Sugar Free Caramel Syrup (Or Similar)
  • ½ teaspoons Vanilla Extract
  • 1  Large Egg
  • 6 Tablespoons Blanched Almond Flour
  • 2 Tablespoons Lakanto Golden (Or Other Granular Sweetener)
  • 1 Tablespoon Hemp Hearts
  • 1 Tablespoon Omega Crunch Shelled Flax Seeds, Sweet Cinnamon Or Roasted Maple (See Notes)
  • ¼ teaspoons Glucomannan (or Xanthan Gum)
  • 1 pinch Salt

Preparation

Cover 2 microwaveable dinner plates with parchment, and set aside.

Melt butter or coconut oil in small mixing bowl. Add caramel syrup, vanilla, and egg. Whisk with a small whisk or fork until creamy.

In another small bowl, whisk remaining ingredients. Add to wet ingredients and mix until well blended. It may take a minute or two for the dough to thicken enough to scoop. It will be a thick batter, not a true “dough.”

Drop by about 1-tablespoon portions onto parchment-lined plate, dividing evenly into 8 cookies. I bake only 4 at a time to ensure even cooking in the microwave (while the first batch is cooking, I set up the next batch on a separate plate). With damp fingers, press cookies into 2-inch rounds. They won’t spread, so this step is important for even cooking. If desired, sprinkle a little extra Omega Crunch on top for presentation.

Microwave for 1 minute and 50 seconds to 2 minutes in 1100-watt microwave (time may vary, depending on your microwave). Cookies should look done, and may have some butter sizzling on top. The butter will soak right back in as the cookie cools. Transfer to cooling rack. They can easily burn in the microwave, so check at the 1:50 mark, and add 10 more seconds if they are not drying out. The cookies will seem cakey at first, but will crisp when completely cooled.

Notes:
• Omega Crunch Flax toppings may be ordered from the manufacturer in Canada at OmegaCrunch.com. If you wish to substitute this ingredient, I recommend adding some other small seed or additional hemp hearts, and about 1/8 teaspoon of cinnamon to the recipe. The Omega Crunch is part of the bulk needed to get a cookie dough, so don’t simply omit it without replacing with something similar.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each cookie: Calories 62, Total Fat 5 g, Saturated Fat 1 g, Sodium 37 mg, Potassium 10 mg, Total Carbohydrate 4 g, Dietary Fiber 3 g, Net Carbs 1 g, Sugars 0 g, Protein 3 g. Macros: 74% fat, 20% protein, 7% carbs.

© April 28, 2019 Roxana Lopez for Aunt Rocky’s.

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