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 sugar-free baking chips

1 tbsp coconut oil

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In a large mixing bowl, combine keto cake mix and eggs until a sticky dough forms. Freeze for 30 minutes to firm up.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Form 16 small dough balls, flatten into rounds, and cut a small hole in the center of each.
Bake for 8–10 minutes until lightly golden. Let cookies cool completely.
For the caramel, melt butter in a small saucepan over low heat. Stir in Swerve brown sugar replacement. Once bubbling, slowly whisk in heavy cream and cook on low for 15–20 minutes until thickened and golden.
Toast coconut flakes in the oven on a parchment-lined baking sheet for 2–3 minutes until golden brown. Let cool.
Spread caramel over cooled cookies and top with toasted coconut. Freeze for 5 minutes to set.
Melt Lily’s chocolate chips and coconut oil together in 30-second microwave intervals, stirring until smooth.
Dip the bottoms of cookies in melted chocolate, place on parchment, and drizzle remaining chocolate over tops.
Freeze cookies for 15 minutes or until fully set before serving.

Chill the dough before baking to prevent spreading.

For dairy-free cookies, use coconut oil and coconut cream instead of butter and heavy cream.

Use dark sugar-free chocolate for a richer flavor.

Add chopped nuts to the coconut for extra crunch.

Store refrigerated for up to 1 week or freeze for up to 3 months.