I’ve been perfecting keto dessert recipes for years, but nothing excited me more than recreating those beloved Girl Scout cookies. When I first attempted these Keto Caramel Delites cookies, I knew I had struck gold. The combination of rich caramel, toasted coconut, and chocolate creates pure magic.
These cookies transport me back to childhood cookie sales, but without the sugar crash. I discovered this recipe during my ketogenic journey when I desperately missed those iconic treats. The beauty lies in how simple ingredients transform into something extraordinary.
What makes these cookies special is their authentic taste. I’ve served them to non-keto friends who couldn’t believe they were sugar-free. The secret weapon? Swerve brown sugar replacement creates that perfect caramel depth. Each bite delivers the same satisfying crunch and sweetness you remember.
I love how this recipe uses a cake mix base. It eliminates guesswork and ensures consistent results every time. The eggs bind everything together, creating the perfect cookie texture. No complicated flour measurements or rising agents needed.
The toasted coconut adds incredible texture contrast. I learned this trick from my grandmother’s baking adventures. Toasting coconut releases natural oils and intensifies the flavor dramatically. It’s the difference between good cookies and unforgettable ones.
Creating homemade caramel might seem intimidating, but I promise it’s foolproof. The key is patience and low heat. Heavy cream transforms the mixture into silky perfection. I’ve made this countless times, and it never fails to impress.
Lily’s baking chips provide the final chocolate layer without spiking blood sugar. They melt beautifully and create that signature chocolate coating. The coconut oil helps achieve the perfect consistency for dipping and drizzling.
These cookies satisfy every craving while keeping you in ketosis. Each cookie contains approximately 2-3 net carbs, making them perfect for your low-carb lifestyle. I often make double batches because they disappear quickly.
Pro tip: Freezing the dough makes handling much easier. This technique prevents sticky fingers and ensures uniform shapes.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 16 cookies | Difficulty: Easy
Detailed Instructions & Tips
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Swerve vanilla cake mix | 1 box | Any keto-friendly vanilla cake mix works |
| Eggs | 2 large | Room temperature preferred |
| Butter (unsalted) | 2 tbsp | For caramel base |
| Swerve brown sugar replacement | 2 tbsp | Creates authentic caramel flavor |
| Heavy whipping cream | ¼ cup | Full-fat for best results |
| Unsweetened coconut flakes | ⅓ cup | Not sweetened coconut |
| Lily’s baking chips | ⅓ cup | Sugar-free chocolate chips |
| Coconut oil | 1 tbsp | Helps chocolate coating consistency |
Step-by-Step Instructions
Preparing the Cookie Dough: I start by combining the cake mix and eggs in a large mixing bowl. Beat them together until well combined and no dry spots remain. The mixture will be slightly sticky, which is perfectly normal. This creates the foundation for our amazing cookies.
Place the dough in the freezer for 30 minutes. This chilling step is crucial for easier handling. I learned this trick after struggling with sticky dough in my early attempts. The cold dough shapes beautifully and holds its form during baking.
Shaping and Baking: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. This prevents sticking and ensures even browning.
Wet your hands slightly before handling the dough. Form 16 even balls, keeping them uniform for consistent baking. Flatten each ball into thin round shapes with your damp hands. The moisture prevents sticking and creates smooth surfaces.
Here’s my favorite technique: use a small round cookie cutter or knife to cut holes in the center. This creates the authentic Caramel Delites shape. The holes also ensure even baking throughout.
Bake for 8-10 minutes until golden brown and cooked through. Don’t overbake – they continue cooking slightly after removal. Let them cool completely before adding toppings.
Creating Perfect Caramel: While cookies bake, I prepare the caramel. Place butter in a small pot over low heat. Once melted, stir in the Swerve brown sugar replacement until well combined. This creates the caramel base.
Whisk in heavy whipping cream gradually. Let the mixture cook on low heat for 15-20 minutes without stirring. Patience is key here. The caramel will transform into a golden brown, thickened consistency.
Pro tip: Low heat prevents burning and ensures smooth texture. High heat causes separation and bitter flavors.
Toasting Coconut: Add coconut flakes to a parchment-lined baking sheet. Toast for 2-3 minutes until golden brown. Watch carefully – coconut burns quickly. Remove and let cool completely.
Assembly Process: Let caramel cool slightly before spreading. Apply a thin layer over each cookie’s top surface. Sprinkle toasted coconut immediately, pressing gently to adhere. Place cookies in the freezer for 5 minutes to set.
Chocolate Coating: Combine Lily’s baking chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each round. This prevents overheating and ensures smooth melting.
Dip each cookie’s bottom into the chocolate mixture. Place on parchment-lined plates. Drizzle remaining chocolate over the tops in decorative patterns.
Final freeze for 15 minutes allows everything to set properly. This creates the perfect texture contrast between creamy caramel and crisp chocolate shell.
Storage, Variations & FAQs
Storage and Serving Tips
These Keto Caramel Delites cookies stay fresh for up to one week when stored properly. I keep them in an airtight container in the refrigerator. The cool temperature maintains the chocolate coating’s integrity and prevents caramel from becoming too soft.
For longer storage, freeze them for up to three months. Place cookies in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags. This prevents sticking and maintains their beautiful appearance.
Pro tip: Let frozen cookies thaw at room temperature for 10-15 minutes before serving. This brings out optimal flavor and texture.
Variations and Substitutions
I’ve experimented with several delicious variations over the years. Try these creative twists:
Chocolate Lover’s Version: Replace vanilla cake mix with chocolate cake mix for double chocolate indulgence. The result is incredibly rich and satisfying.
Nut-Free Option: Substitute coconut flakes with chopped sugar-free chocolate chips or crushed pork rinds for crunch without nuts.
Dairy-Free Adaptation: Use coconut cream instead of heavy whipping cream and dairy-free butter. The flavor remains amazing while accommodating dietary restrictions.
Extra Decadent: Add a layer of sugar-free peanut butter between the cookie and caramel for Tagalong-inspired treats.
Troubleshooting Common Issues
Caramel Too Thin: Continue cooking on low heat until it reaches proper consistency. It should coat the back of a spoon.
Chocolate Won’t Set: Ensure cookies are completely cool before dipping. Add an extra teaspoon of coconut oil if chocolate seems too thick.
Cookies Spreading Too Much: Chill dough longer or add an extra tablespoon of cake mix to firm up the texture.
Frequently Asked Questions
Q: Can I substitute the Swerve brown sugar replacement? A: Yes! Other brown sugar alternatives like Lakanto or Truvia work well. Avoid regular brown sugar as it adds significant carbs.
Q: What if I don’t have Lily’s baking chips? A: Any sugar-free chocolate chips work perfectly. ChocZero and Lakanto offer excellent alternatives with similar melting properties.
Q: Can I make these cookies ahead for parties? A: Absolutely! They actually taste better after sitting overnight. The flavors meld together beautifully. Make them up to three days in advance.
Q: How do I know when the caramel is ready? A: The caramel should coat the back of a spoon and have a golden brown color. It typically takes 15-20 minutes of gentle cooking.
Q: Can I double this recipe? A: Yes! This recipe doubles perfectly. Use two baking sheets and rotate them halfway through baking for even results.
Q: Are these cookies really keto-friendly? A: Each cookie contains approximately 2-3 net carbs, making them perfect for ketogenic diets. They won’t knock you out of ketosis when enjoyed in moderation.
Final Thoughts
Creating these Keto Caramel Delites cookies has become one of my favorite baking adventures. They prove that following a ketogenic lifestyle doesn’t mean sacrificing beloved treats. The combination of simple ingredients creates something truly special.
I hope this recipe brings as much joy to your kitchen as it has to mine. These cookies have satisfied countless cravings and impressed numerous guests. They’re proof that healthy eating can be absolutely delicious.
Remember to share your creations and variations. I love hearing how others adapt this recipe to their preferences. Happy baking, and enjoy every guilt-free bite!
Keto Caramel Delites Cookies
Ingredients
- 1 box Swerve vanilla cake mix or any keto-friendly vanilla cake mix
- 2 large eggs room temperature
- 2 tbsp unsalted butter
- 2 tbsp Swerve brown sugar replacement
- 1/4 cup heavy whipping cream
- 1/3 cup unsweetened coconut flakes
- 1/3 cup Lily’s baking chips sugar-free
- 1 tbsp coconut oil
Instructions
- Prepare Cookie Dough: In a large bowl, combine cake mix and eggs. Mix until a sticky dough forms. Freeze dough for 30 minutes to firm up.
- Shape Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. With slightly damp hands, form 16 balls, flatten into rounds, and cut a hole in the center of each.
- Bake: Bake 8–10 minutes until golden. Cool completely before topping.
- Make Caramel: In a small pot over low heat, melt butter and stir in Swerve brown sugar replacement. Slowly whisk in heavy cream. Cook on low 15–20 minutes until thickened and golden brown.
- Toast Coconut: Spread coconut flakes on parchment-lined baking sheet. Toast in oven 2–3 minutes until golden. Let cool.
- Assemble Cookies: Spread caramel over cooled cookies. Top with toasted coconut, pressing gently. Freeze 5 minutes to set.
- Melt Chocolate: Microwave Lily’s chips and coconut oil in 30-second intervals, stirring until smooth.
- Finish: Dip cookie bottoms in chocolate. Place on parchment and drizzle remaining chocolate over tops. Freeze 15 minutes to set.
