Keto Caramel Delites Cookies
These keto-friendly Caramel Delites combine rich caramel, toasted coconut, and chocolate to recreate the classic Girl Scout flavor without the carbs.
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.
Notes
Storage: Keep refrigerated in an airtight container up to 1 week or freeze up to 3 months. Variations: Use chocolate cake mix for a richer version, or swap heavy cream for coconut cream to make dairy-free. Tips: Chill dough thoroughly to prevent spreading, and cook caramel on low heat to avoid burning.
