Why You’ll Love This Recipe

I love this recipe because it feels indulgent while still being keto-friendly. The combination of buttery caramel and toasted coconut gives it that nostalgic taste I remember from traditional Caramel Delites (or Samoas). The chocolate drizzle adds the perfect finishing touch, and the texture is spot on—crispy at the edges and soft in the middle. These cookies are simple to make, satisfying, and a great way to enjoy a sweet treat guilt-free.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by making the cookie dough. In a large mixing bowl, I combine the cake mix and eggs, stirring until a sticky dough forms. Then I freeze the dough for about 30 minutes to firm it up, which helps the cookies hold their shape during baking.
While the dough chills, I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper. With slightly damp hands, I form 16 small balls of dough, flatten them into rounds, and cut a small hole in the center of each to give them the signature Caramel Delites shape.
I bake them for about 8–10 minutes until they’re lightly golden, then let them cool completely before topping.
To make the caramel, I melt butter in a small saucepan over low heat and stir in the Swerve brown sugar replacement. Once it starts to bubble gently, I slowly whisk in the heavy cream and cook it on low for 15–20 minutes until thickened and golden.
While the caramel cooks, I toast the coconut flakes. I spread them evenly on a parchment-lined baking sheet and toast them in the oven for 2–3 minutes until golden brown, then let them cool.
Once the cookies have cooled, I spread a layer of caramel over each one, then press the toasted coconut on top. I freeze them for about 5 minutes to help the topping set.
Next, I melt the Lily’s baking chips and coconut oil together in 30-second intervals in the microwave, stirring until smooth and glossy. I dip the bottoms of the cookies in the melted chocolate, set them back on parchment, and drizzle the remaining chocolate over the tops. I freeze them again for about 15 minutes until fully set.

Servings and Timing

This recipe makes 16 cookies.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Sometimes I make a chocolate version by using keto chocolate cake mix instead of vanilla. For a dairy-free option, I swap the heavy cream with coconut cream and the butter with coconut oil—it still tastes amazing. When I want a bit of extra crunch, I add chopped pecans or almonds to the toasted coconut before layering. I’ve also dipped the entire cookie in chocolate for an extra indulgent version.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 1 week. For longer storage, I freeze them for up to 3 months with parchment paper between layers to prevent sticking. When I’m ready to eat them, I let them sit at room temperature for a few minutes—they’re even better slightly chilled.

FAQs

Can I make these cookies dairy-free?

Yes, I use coconut oil and coconut cream instead of butter and heavy cream, and they turn out just as delicious.

Can I use almond flour instead of cake mix?

You can, but I prefer keto cake mix because it keeps the texture light and tender.

How do I keep the caramel from burning?

I cook it on low heat and stir constantly until it thickens. Patience makes a smooth, rich caramel.

Can I skip the coconut?

Yes, but I love the toasted coconut flavor—it’s what gives the cookies their signature taste.

Can I use a different sugar substitute?

Yes, any keto-friendly brown sugar alternative works, though Swerve gives the best texture.

How do I make sure the cookies don’t spread too much?

I chill the dough thoroughly before baking to keep them from spreading flat.

Can I melt the chocolate without a microwave?

Yes, I use a double boiler on low heat to melt the chocolate gently and avoid burning it.

Can I use dark chocolate instead of milk chocolate?

Definitely. I often use dark sugar-free chocolate chips for a richer flavor.

Do I need to refrigerate these cookies?

Yes, I keep them refrigerated so the caramel and chocolate stay firm.

Can I make them smaller or larger?

Of course. I adjust the baking time slightly—smaller cookies bake faster, while larger ones need an extra minute or two.

Conclusion

I love how these Keto Caramel Delites Cookies bring back the classic Girl Scout cookie flavor in a guilt-free, low-carb version. The combination of caramel, coconut, and chocolate is simply irresistible, and the texture is perfectly satisfying. Whether I enjoy them as a dessert or a quick snack, they always hit the sweet spot without compromising my keto goals.