Delicious Low Carb Version Caramel Apple “Crumbl” Cookie- THM S

Here is a low carb version of a Crumbl cookie. It’s a caramel apple cookie. It is so easy to make and doesn’t require any special ingredients. No need to refrigerate the dough, either.  This is a great fall treat! No need to cave to the treats filled with sugar and white flour. Make these instead. The perfect fall treat, low carb caramel apple cookies.

Here’s a couple notes

I don’t like the cooling affect that many sweeteners have. If you like things sweeter, add a little more sweetener. One tip is to make the dough and make one cookie. Taste it and see if you like it. For the cream cheese frosting, I added a little gentle sweet, but you can use whatever sweetener you want. I just didn’t want to keep adding the powdered swerve and cross the line with the cooling affect. If you aren’t sensitive to it, then I wouldn’t worry about it. Gentle Sweet helps sweeten without much of that issue.

I add gelatin and xanthan gum in this recipe, but you can leave them out if you need to.

These just help with the texture. Also, I love Brown Swerve, I use it in the cookie dough, the frosting, and the caramel sauce. If you can’t find any or don’t want to buy it, add a tiny amount of molasses to your sweeteners. Maybe 1/2 tsp. It helps with the flavor. Remember to sweeten the cookie dough and frosting to taste. We loved these so much!!

Don’t forget to click the caramel sauce recipe, that’s what we drizzle on top. I use allulose in this recipe, but use whatever sweetener you want. The reason I used allulose is it doesn’t crystalize. I don’t use allulose that often, but it’s a great sweetener. Here’s the one I use: Allulose 

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Delicious Caramel Apple Cookies- Low Carb & THM S

Author Jennifer Overstreet

Ingredients

• 2 C Almond Flour
• 1/4 t Salt
• 1 t Xanthan Gum
• 1/2 t Baking Powder
• 1/8 t Baking Soda
• 1 T Gelatin
• 2 T Brown Sweetener, I use Brown Swerve
• 1/3 C Powdered Sweetener, again I use Swerve
• 2 T Sour Cream
• 1 M/L Egg, room temperature
• 1 1/2 t Vanilla
• 4 T Melted Butter

Frosting

• 1 T Butter, Softened
• 3/4 t Vanilla
• 4 oz Cream Cheese, softened
• Powdered Sweetener I used 3 T Swerve and 1 1/2 t Gentle Sweet

Instructions

• Mix Dry ingredients in a bowl: Almond flour through gelatin.
  
• Mix the other ingredients: Brown swerve through melted butter
  
• Combine the dry and the wet.
  
• This is what you are looking for.
  
• Roll into balls. I made 20. I flattened them because they aren't going to spread in the oven.
  
• Bake at 350 degrees for 6 minutes. Depending on your oven, you might need to bake longer.
  
• Allow to cool. Make the frosting. Beat everything together, adding desired amount of sweetener. I started with 2 tablespoons. I added 1 more. And then added the gentle sweet. Taste and adjust as needed.
  
• Frost the cooled cookies.
  
• Top with small diced apples and caramel sauce.