Tasty keto salted caramel bake cookies you CAN NOT stop eating! Super delicious Keto salted caramel chocolate chip cookies are amazing. These low carb cookies are easy to make and super yummy.There are treats you make on rare special occasions. Then there are treats that are so comforting they end up being family favorites that are replicated month after month, and year after year.

Have you ever had a keto chocolate chip cookie that just gets better and better days after you made it?.Sticky chocolate chip bars oozing with thick buttery caramel filling… These cookie bars scream family game night, movie night, or any other kind of cozy night you want to share with people you love. A healthy keto dessert idea if you want to make something quickly. And Yes! We froze our cookie bars and they tasted just as fresh and when they were first baked. Store them properly to avoid freezer burn, and then let them thaw

We tried our best to recreate these with clean ingredients. They might not be the easiest to whip up but definitely worth the trouble. They are big and decadent, the perfect keto treat to share!

Learn how to make these yummy keto cookies with step by step instructions. Great cookies for dessert, snack, treat, party or even breakfast!

       Recipe Notes

• Serves 24. Each serving has 8.19 g of carbs and 3.97 g of fiber. Total NET CARBS=4.22g.Food energy: 237 kcal
• Saturated fatty acids: 10.85g
• Total fat: 21.46g
• Calories from fat: 193
• Cholesterol: 16mg
• Carbohydrate: 8.15g
• Total dietary fiber: 3.97g
• Protein: 4.01g
• Sodium: 112 mg  

     INGREDIENT(30 cookies)

• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon flaked sea salt
• 10 ounces soft caramels, unwrapped
• 14 ounces sweetened condensed milk
• 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line a 9*13 baking pan with foil and liberally coat with nonstick cooking spray.
2. In the large  bowl , beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
3. Add the flour  and beat to combine, then mix in the chocolate chips.
4. Press half of the cookie dough into the bottom of the prepared baking dish.
5. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps.
7. Bake 25 to 30 minutes, or until bubbly and browning around the edges.
8. Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.