Low Carb Thumbprint Caramel Pecan Cookies

  • Calories 170 kcal
  • Prep Time 20 minutes
  • Cook Time 12 minutes
  • Total Time 32 minutes
  • Makes 18 cookies

Are you ready for an easy caramel pecan turtle cookies recipe that looks and tastes impressive! No one will believe these thumbprint cookies are sugar-free & gluten-free

If you’re wondering what turtle thumbprint cookies are, they are exactly how they sound. Shortbread cookies with a thumbprint filled with Caramel!

Wondering about the shortbread cookies I’m referring to?, you’re going to love them if you don’t yet.  I like - no wait, I love- them so much that I’ve been looking for new ways to build on that base recipe.

These thumbprint cookies are just like that: The shortbread cookie has a thumbprint, which is filled with sugar-free caramel sauce and pecan in the center.


These caramel pecan turtle cookies look impressive, but don’t be intimidated! Even though they take a few steps to make, they are well worth it. And every step is very simple.

Start by making the sugar-free caramel sauce. You can then make the shortbread cookie dough at the same time. Scoop the cookie dough balls onto a lined baking sheet.

Before you bake them, use the back of a measuring spoon to press down on each ball and form a well -which you will fill with the caramel sauce later. Since the cookies are called Thumbprint cookies, you can make the well with your thumbprint, but they will look just fancier when using the measuring spoon. Your choice!

The dough can crack as you form the wells, but that’s supposed to happen unless cracks are too big to keep the sauce in its place. Just seal it back together for any big cracks. You can leave the smaller ones alone.

It’s best to store the chocolate turtle cookies with caramel in the refrigerator since the caramel filling won’t last too long at room temperature. But they should be fine even at room temperature for about a day or so.

You’ll need:

Filling & Topping

  • 1/4 cup Sugar-free caramel sauce (recipe at the end)
  • 1/4 cup Pecans (18 pecan halves)

How to prepare the cookies:

  • Make sugar-free caramel sauce according to the instructions below.
  • Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
  • Make shortbread cookie dough according to the instructions here, but don't bake yet.
  • Use a cookie scoop to place balls of cookie dough onto the baking sheet. Use the back of a teaspoon size measuring spoon (or your thumb) to press down on each ball, creating a well in each cookie. Some cracks on the sides are okay, remember to re-seal any very large cracks by pressing together.

  • Bake for about 12-14 minutes, until the edges are golden. Cookies will be very fragile while they are hot - Be patient! let them cool for 10 minutes.
  • While trying not to touch the cookie edges, fill each cookie well with a teaspoon of caramel sauce. Press a pecan half on top of the caramel.
  • Let the cookies cool completely before touching them.


Sugar-Free Low Carb Caramel sauce

To make this super easy Sugar-Free Low Carb Caramel sauce, follow the directions below and make sure you have some left to save in the fridge to top your fav desserts later on!

You’ll need:

  • ⅓ cup Butter
  • 3 tbsp allulose sweetener blend 
  • 2/3 cup Heavy cream
  • 1 tsp Vanilla extract

How to:

  1. Melt the butter and sweetener together in a medium-large saucepan over low heat. Once melted, cook for about 3-4 more minutes, stirring occasionally, until golden brown. (Watch it carefully to avoid burning.)
  2. Add the cream. Bring to a gentle boil. Reduce heat to a gentle simmer. Simmer for 7-10 minutes, continuing to stir occasionally, until the mixture is a caramel color and thick enough to coat the back of a spoon. 
  3. Remove from heat. Whisk in the vanilla extract.
  4. There you go. Your Caramel sauce is ready to use -enjoy.