Keto Samoa Cookies Recipe: A Delicious and Guilt-Free Treat

Are you a fan of Girl Scout cookies? Do you crave the taste of Samoas but want to avoid the sugar and carbs? If so, you're in luck! This keto Samoa cookies recipe will allow you to enjoy the flavors you love without derailing your ketogenic diet. These cookies are easy to make, require fewer utensils, and hold together well.

Why Choose Keto Samoa Cookies?

• Satisfy Your Cravings: These cookies taste just like the original Samoa cookies, so you won't miss out on your favorite treat.
• Low Carb: With only 3.3g net carbs per serving, these cookies are a guilt-free indulgence compared to regular Samoa cookies, which have 19g of carbs per serving.
• Easy to Make: This recipe is simple and doesn't require rolling out dough or cutting individual cookies.
• Less Mess: You won't have the messy process of dipping them in chocolate. Instead, the chocolate is spread on top of the easy keto crust.
• Extra Gooey: A combination of sweeteners creates a caramel topping that's just like the real Samoas.
• Less Fragile and Crumbly: These bars hold together super well.

Ingredients You'll Need

Here's a breakdown of the key ingredients and why they're used in this recipe:

• Almond Flour: Almond flour is preferred for the shortbread crust because of its texture and flavor. Other nut and seed flours can be used, but they may be more crumbly.
• Sweetener: An erythritol-based sweetener is needed in the crust to help it crisp up nicely. For the filling, using some allulose or xylitol will keep it gooey and chewy.
• Butter: Butter provides the best flavor and texture for the shortbread crust.
• Shredded Coconut: Make sure to use unsweetened, finely shredded coconut.
• Chocolate Chips: Lily's dark chocolate chips have the lowest carb count. For a dairy-free option, use Enjoy Life dark chocolate morsels.
• Coconut Oil: A small amount of coconut oil can be added to the melted chocolate to make it thinner and smoother for drizzling.
• Heavy Cream: Use full-fat heavy cream for the caramel sauce.
• Sukrin Gold: A keto-friendly brown sugar substitute that adds richness to the caramel sauce.
• Lupin Flour: Lupin flour adds unique texture and flavor to the shortbread.
• Spectrum Shortening: Spectrum Shortening is a good option for this recipe.
• Keto Granulated Sugar: Granulated sugar is a common sweetener for keto recipes.
• Xanthan Gum or Guar Gum: Xanthan Gum or Guar Gum is used as the thickening agent.
• Vanilla Extract: Vanilla Extract is a flavoring agent.
• Double Acting Baking Powder: Double Acting Baking Powder is a leavening agent.
• Egg: Egg is used as a binding agent.
• Himalayan Salt: Himalayan Salt is used to enhance the flavor.
• Sugar Free Maple Syrup: Sugar Free Maple Syrup adds sweetness to the recipe.
• Molasses: Molasses adds sweetness to the recipe.

Step-by-Step Instructions for Keto Samoa Bars

Follow these instructions to create your own batch of delicious keto Samoa bars:

1. Prepare the Crust

1. Preheat oven to 325ºF (160ºC).
2. Combine almond flour, sweetener, and salt in a medium bowl.
3. Stir in melted butter until the mixture begins to come together.
4. Turn the mixture out into an 8x8 inch baking pan and press firmly into the bottom.
5. Bake for 15-18 minutes, until just golden brown.
6. Remove from oven and let cool while preparing the filling.

2. Prepare the Chocolate Layer

1. Melt the chocolate and butter in 30-second increments in the microwave, stirring in between, until melted and smooth. Alternatively, you can melt it double boiler style over a pan of barely simmering water.
2. Spread about two thirds of the chocolate mixture over the cooled crust.

3. Toast the Coconut

1. Spread the coconut in a medium skillet over medium heat.
2. Stir frequently until light golden brown.
3. Set aside. Keep a close eye on the coconut when you are toasting it, as it can burn easily. You want to stir it almost constantly, until it becomes lightly browned. Once most of the shreds are golden, remove the pan from over the heat.

4. Make the Caramel

1. Combine the butter and sweeteners in a saucepan and melt over medium heat.
2. Bring to a boil for a few minutes until deep amber.
3. Remove from heat and add the cream, vanilla, and salt. The mixture will bubble vigorously, this is normal.
4. Return to medium-low heat and continue to cook another 2 to 3 minutes, until the mixture begins to thicken.
5. Stir in the toasted coconut.

5. Assemble the Bars

1. Spread the coconut caramel mixture over the chocolate-covered crust.
2. Chill for 1 hour before cutting into squares.

6. Drizzle with Chocolate (Optional)

1. Gently reheat remaining chocolate mixture and drizzle over the bars.

Tips for Success

• Sweetener Selection: If you want the crust to be crisp, use an erythritol-based sweetener that contains no allulose or xylitol. The filling turns out best with a mix of allulose and erythritol. Using brown sugar replacement for a rich caramel flavor is also a good idea. If you can't access allulose, the next best substitute is xylitol. Do note that if you use all erythritol-based sweeteners for the filling, it will harden and recrystallize as it cools.
• Toasting Coconut: Keep a close eye on the coconut when toasting it, as it can burn easily. Stir it almost constantly until it becomes lightly browned. Once most of the shreds are golden, remove the pan from over the heat. Stir it a few more times as it cools, since the heat of the pan will continue to toast the shreds.
• Caramel Consistency: In the past, some readers had difficulties with the caramel not setting properly. This usually means it wasn’t cooked quite long enough to thicken. You want the mixture to be bubbling thickly before you remove it from the heat.

Other Keto Samoa Treat Ideas

• Keto Samoa Doughnuts: Indulge in a doughnut with the perfect amount of chocolate, caramel, and coconut.
• Keto Samoa Cookies: These look just like the Girl Scout cookies!
• Samoa Pie: A chocolate crust on the bottom layer makes this pie look sinful but it is low-carb!
• Samoa Fudge Bombs: Fat bombs cut your sugar cravings and help you stay full.

Storage Information

Store the bars in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. You can also freeze them for up to 3 months.

Nutritional Information

This keto Samoa cookie bar recipe has 6.4g of carbs and 3.1g of fiber per serving, resulting in 3.3g net carbs per bar.

Read also: Easy Low-Carb Cheese Crackers

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #samoa #cookies #recipe