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Taffiny Elrod
3 min read
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Caramel Coated Keto Ladyfingers

keto ladyfingers
The ultimate, delicate cookies coated with a glossy, sweet-salty glaze that is out of this world.
Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Servings 9servings
Calories 95kcal

Equipment

  • Stand mixer, piping bag, sifter or fine sieve

Ingredients

Caramel Coating

Instructions

  • Preheat the oven to 325°F and line two baking sheets with parchment paper. Spray lightly with oil.
  • Separate the whites and yolks of two eggs. Add the third egg to the egg yolks.
  • Place the egg whites in the bowl of the stand mixer and beat on medium speed until they are frothy.
  • Sift two tablespoons of the powdered erythritol into the egg whites. Beat on high speed until the whites hold stiff peaks.
  • Combine the egg yolks, remaining powdered erythritol, and vanilla extract and beat on medium-high speed until light and doubled in volume. This will take 3-4 minutes. When the mixture is ready it will be butter-colored and will form ropes on the surface of the mixture when dropped from the mixer attachment before sinking back in.
  • Sift the Keto Chow and baking powder over the egg mixture. Use a silicone spatula to gently fold the dry ingredients into the batter. The mixture will look slightly lumpy.
  • Add one third of the beaten egg whites to the batter and carefully fold in.
  • Add the remaining egg whites and carefully fold in, keeping as much air in the mixture as possible.
  • Transfer the mixture to a piping bag with no tip.*
  • Use a gentle steady pressure to pipe 3.5-inch long “ladyfingers.” Leave two inches between each cake.
  • Dust lightly with powdered erythritol.
  • Bake for 10-12 minutes, or until slightly browned.
  • Let cool completely before carefully pulling the ladyfingers off the parchment paper.
  • To make the caramel coating, melt the butter and brown erythritol together in a small pan over low heat, or in a small bowl in the microwave.
  • Stir in the heavy cream then whisk in the Keto Chow.
  • The mixture may look curdled at first. Keep stirring and it will begin to look smooth and glossy.
  • Working quickly, spread about a teaspoon of the caramel topping on each ladyfinger.
  • Place the coated cookies in the freezer for 2-3 minutes to set the coating.
  • Store in a single layer in an airtight container in the refrigerator for up to three days.

Notes

*If you don’t have a piping bag, use a plastic storage bag with the corner cut off.
Keyword ladyfingers, Salted Caramel

Nutrition Facts
Caramel Coated Ladyfingers
Serving Size
2 ladyfingers
Amount per Serving
Calories
94.89
% Daily Value*
Fat
7.55
g
12
%
Saturated Fat
4.16
g
26
%
Trans Fat
0.23
g
Polyunsaturated Fat
0.45
g
Monounsaturated Fat
2.31
g
Cholesterol
79.34
mg
26
%
Sodium
157.28
mg
7
%
Potassium
246.46
mg
7
%
Carbohydrates
7.55
g
3
%
Fiber
0.81
g
3
%
Sugar
0.36
g
0
%
Sugar Alcohol
6.33
g
Net Carbs
0.4
g
Protein
5.98
g
12
%
Vitamin A
413.33
IU
8
%
Vitamin C
17.34
mg
21
%
Calcium
123.91
mg
12
%
Iron
0.54
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.