Β In a mixing bowl, beat together the cake mix and eggs until well combined. Place the dough into the freezer to set for 30 minutes to make it easier to handle.

Wet your hands slightly, and form the dough into 16 even balls. Flatten the balls of dough into thin round cookie shapes with your damp hands, and place them on a parchment lined baking sheet.

While the cookies are baking, place the butter into a pot on the stove over low heat.

Once the butter has melted, stir in the Swerve brown sugar replacement until well combined Whisk in the heavy whipping cream, and let the mixture cook over low heat for 15-20 minutes without stirring. It will turn into a golden brown thickened caramel..

Add the unsweetened coconut flakes to a parchment lined baking sheet, and bake for a few minutes until toasted.

Let the caramel cool slightly, and then spread a layer of the caramel

Sprinkle the top of each caramel lined cookie with the toasted coconut flakes, pressing them down gently to help them stick to the top of each cookie.

Dip the bottom of each cookie into the chocolate mixture, and place them on a parchment lined plate.

Drizzle the top of each cookie with the remaining chocolate mixture, and place them into the freezer to set for 15 minutes before serving.

– Swerve vanilla cake mix – Β Eggs – Β Butter unsalted – Swerve brown sugar replacement – Heavy whipping cream – Unsweetened coconut flakes – Lily’s baking chips – Β Coconut oil


Scribbled Underline

Here's What You Need


More recipes here

Curved Arrow

Simple and delicious low carb