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5 from 1 vote

Chewy Double Chocolate Brownie Cookies with Salted Caramel


  • 3/4 cup sugar free chocolate pieces Lily's brand
  • 1 1/2 cup almond flour finely ground
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated erythritol Swerve
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt omit if butter is salted
  • 1 egg large
  • 1/2 cup butter chopped good quality
  • 1 tsp vanilla extract
  • homemade salted caramel see instructions
  • handful gluten free pretzels


  • In a microwave safe bowl, melt 1/2 c sugar free chocolate pieces. Meanwhile place the butter, almond flour, cocoa powder, granulated erythritol and baking soda into a food processor and pulse just until crumbles form. Add in the egg, melted chocolate and vanilla and continue pulsing until a dough forms.
  • Remove the blades and fold in 1/4 c chopped sugar free chocolate. Chill dough in the freezer for 10-15 minutes. Preheat oven to 350 F and prepare a baking sheet with parchment paper.
  • Use a cookie scooper to make 2 inch round cookie balls and place them on the cookie sheet about 1-2 inches apart. Bake for 12 minutes. Immediately, use the bottom of a measuring cup to press the cookies down slightly. Let cool for 10 minutes.
  • If caramel wasn't freshly made, warm it up in the microwave and stir until smooth drippy. Spoon the caramel over the cookies and pressing pretzels into the caramel. Let the caramel cool for another 10-15 minutes.