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5 from 1 vote

German Chocolate Cookies {THM-S, Low Carb, Sugar Free}

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 18 Cookies
Calories: 184kcal


For the Caramel:

  • 2 Tablespoons Butter
  • 2 Tablespoons Xylitol
  • 1 Tablespoon Heavy Whipping Cream

For the Drizzle:

  • 4 Squares Lily's Chocolate Baking Bar or 85% dark chocolate


  • Preheat oven to 350.

Make the Caramel

  • Melt butter and xylitol in a small saucepan over medium heat.
  • Simmer for about 2 minutes, or until it begins to turn a light golden brown color.
  • Remove from heat and stir in heavy whipping cream.
  • Set caramel aside to cool.

Make the Cookies

  • In a large mixing bowl, mix condensed milk (make sure it is completely cool), coconut, pecans, coconut flour, and chocolate chips.
  • Using a small cookie scoop, or a 1 Tablespoon measure, place cookies in small mounds on a parchment lined cookie sheet.
  • Using your fingers, press each cookie down slightly into a flatter shape.
  • Bake for 8-10 minutes, or until edges begin to turn golden brown.
  • Allow cookies to cool completely (I usually cool mine in the freezer).

For the Drizzle

  • Melt the Lily's chocolate bar pieces (or the dark chocolate) in the microwave in 30 second intervals.
  • Drizzle cookies with chocolate and cooled caramel sauce.
  • Store cookies in the refrigerator.


Nutritional information per cookie:
Calories: 184
Fat: 15
Carbs: 5
Dietary Fiber: 4.5
Net Carbs: 0.5
Protein: 1.5
Make sure the sweetened condensed milk is completely cool before mixing with the other ingredients. If it is still warm, it will melt your chocolate chips.
The cookies will be very soft when they first come out of the oven. I recommend placing them in the refrigerator or freezer to completely chill and harden before drizzling with the caramel and chocolate.


Serving: 1g | Calories: 184kcal | Fat: 15g