Cookies are easy to make when you start with a boxed Keto cake mix. All of these recipes start with a box of Duncan Hines Keto Classic Yellow Cake Mix. Several brands are available for around the same price. When I see them on sale with a digital coupon, I buy as many as I can to use throughout the year for a variety of desserts; cookies are one of them. I will show you how to make three different cookies using a boxed Keto mix. Do I get a cookie for that?
Keto Peanut Butter Chocolate Chip Cookies
1 box Keto yellow cake mix (I used Duncan Hines)
1 cup Swerve brown sugar
1 cup Swerve granulated sugar
8 oz. butter, softened
1/2 cup peanut butter
2 large eggs
1 tsp. vanilla
2 cups semisweet chocolate chips
2 cups salted peanuts (optional)
Preheat oven to 350 degrees. In the bowl of an electric mixer, cream together the sugars, butter and peanut butter. Mix until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Turn the speed to low.
Add cake mix and mix until combined. Fold in peanuts and chocolate chips.
Roll the dough into balls and place them on a baking sheet lined with parchment paper about 2″ apart. Bake 13-15 minutes.
Let cool on cookie sheet for 5 minutes before removing to wire racks to cool completely.
Keto Deep Dark Choccolate Cookies
1-1/2 cups Lily’s dark chocolate chips, divided
3 large egg whites, room temperature
2-1/2 cups monk fruit powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 Tbsp. cornstarch
1/4 tsp. salt
Preheat oven to 350 degrees. Spray baking sheets with cooking spray. Melt 1 cup of chocolate chips in a glass bowl in the microwave, stirring twice, for about 2 minutes. Cool slightly.
Using a mixer, beat the egg whites in a large bowl until soft peaks form. Gradually beat in 1 cup Swerve. Continue beating until the mixture resembles a soft marshmallow cream.
In a separate small bowl, whisk one cup of Swerve, cocoa, cornstarch, and salt. Beat the dry ingredients into the meringue mixture at a low speed.
Add the lukewarm melted chocolate and 1/2 cup chocolate chips into the dough. The dough will be very stiff.
Roll teaspoons full of dough into balls. Place some Swerve in a small bowl, and roll the dough balls into the Swerve.
Place the dough balls on a baking sheet 2″ apart.
Bake for 10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Keto Butterscotch Chip Cookies
1 box Keto yellow cake mix (I used Duncan Hines)
1/3 cup oil
2 eggs
1 11-oz. bag Lily’s butterscotch chips (or any other brand of Stevia sweetened chips)
1 cup walnuts
Mix the cake mix, oil and eggs in the bowl of a mixer and mix until combined. Stir in the butterscotch chips and walnuts until incorporated. Roll teaspoons of dough into a ball and place on a cookie sheet lined with parchment paper.
Bake at 350 degrees for 10 minutes.
Cool for 5 minutes before removing to a wire rack to cool completely.
Keto Pecan Crescent Cookies
1 box Duncan Hines Keto yellow Cake mix
1 cup butter, melted
1 tsp. vanilla
1 cup pecans, chopped
Monk fruit powdered sugar
In the bowl of a mixer, combine the cake mix, butter and vanilla. Mix until a dough forms. Fold in the pecans and incorporate them well.
Form the cookies into a crescent shape.
Roll the cookies in some powdered monk fruit sweetener and place them on a greased baking sheet or one that is lined with parchment paper.
Bake at 350 for 15 minutes. Allow to cool completely before serving. You can roll them in more powdered monk fruit sweetener if you want.
Keto Peanut Butter Chocolate Chips Cookies
Equipment
- Measuring spoons
- 1 measuring cup
- electric mixer and bowl
- 1 Large spoon
- 1 baking sheet
- Parchment paper
- 1 spatula
- Wire racks
Ingredients
- 1 box Keto yellow cake mix (I used Duncan Hines)
- 1 cup Swerve brown sugar
- 1 cup Swerve granulated sugar
- 8 oz. butter, softened
- 1/2 cup peanut butter
- 2 large eggs
- 1 tsp. vanilla
- 2 cups semisweet chocolate chips
- 2 cups salted peanuts (optional)
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together the sugars, butter and peanut butter. Mix until pale and fluffy, about 5 minutes.
- Mix in eggs and vanilla. Turn the speed to low.
- Add cake mix and mix until combined.
- Fold in peanuts and chocolate chips.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper about 2" apart.
- Bake 13-15 minutes.
- Let cool on cookie sheet 5 minutes before removing to wire racks to cool completely.
Keto Deep Dark Chocolate Cookies
Equipment
- 1 measuring cup
- Measuring spoons
- 1 baking sheet
- Cooking Spray
- Microwave
- 1 small spoon
- Electric mixer with bowl
- 2 Small bowls
- Wire racks
Ingredients
- 1-1/2 cups Lily's dark chocolate chips, divided
- 1 large egg white, room temperature
- 2-1/2 cups monk fruit powdered sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp. cornstarch
- 1/4 tsp. salt
Instructions
- Preheat oven to 350 degrees.
- Spray baking sheets with cooking spray.
- Melt 1 cup of chocolate chips in a glass bowl in the microwave, stirring twice, for about 2 minutes. Cool slightly.
- Using a mixer, beat the egg whites in a large bowl until soft peaks form.
- Gradually beat in 1 cup Swerve. Continue beating until the mixture resembles a soft marshmallow cream.
- In a separate small bowl, whisk one cup of Swerve, cocoa, cornstarch, and salt.
- Beat the dry ingredients into the meringue mixture at a low speed.
- Add the lukewarm melted chocolate and 1/2 cup chocolate chips into the dough. The dough will be very stiff.
- Roll teaspoons full of dough into balls.
- Place some Swerve in a small bowl, and roll the dough balls into the Swerve.
- Place the dough balls on a baking sheet 2" apart.
- Bake for 10 minutes.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Keto Butterscotch Chip Cookies
Equipment
- 1 measuring cup
- electric mixer and bowl
- 1 Large spoon
- 1 baking sheet
- Parchment paper
- Wire rack
Ingredients
- 1 box Keto yellow cake mix (I used Duncan Hines)
- 1/3 cup oil
- 2 eggs
- 1 11 oz. bag Lily's butterscotch chips (or any other brand of Steviasweetened chips)
- 1 cup walnuts
Instructions
- Mix the cake mix, oil and eggs in the bowl of a mixer and mix until combined.
- Stir in the butterscotch chips and walnuts until incorporated.
- Roll teaspoons of dough into a ball and place on a cookie sheet lined with parchment paper.
- Bake at 350 degrees for 10 minutes.
- Cool for 5 minutes before removing to a wire rack to cool completely.
Keto Pecan Crescent Cookies
Equipment
- 1 measuring cup
- 1 knife
- Measuring spoons
- electric mixer and bowl
- 1 Large spoon
- 1 Small bowl
Ingredients
- 1 box Duncan Hines Keto yellow Cake mix
- 1 cup butter, melted
- 1 tsp. vanilla
- 1 cup pecans, chopped
- Monk fruit powdered sugar
- 1 baking sheet
- Parchment
Instructions
- In the bowl of a mixer, combine the cake mix, butter and vanilla. Mix until a dough forms.
- Fold in the pecans and incorporate them well.
- Form the cookies into a crescent shape.
- Roll the cookies in some powdered monk fruit sweetener and place them on a greased baking sheet or one that is lined with parchment paper.
- Bake at 350 for 15 minutes.
- Allow to cool completely before serving. You can roll them in more powdered monk fruit sweetener if you want.
