Description
These Keto Samoa Bars are a low-carb take on the classic Girl Scout cookies, featuring a buttery almond flour shortbread base, a gooey caramel coconut layer, and a rich chocolate drizzle. Perfect for satisfying sweet cravings without breaking ketosis.
Ingredients
Scale
- 2 cups almond flour (blanched works best)
- ¼ cup Swerve confectioners’ sweetener
- ¼ teaspoon kosher salt
- ½ cup (1 stick) butter, melted
- Cooking spray for the pan
- ¼ cup (½ stick) butter
- ⅔ cup Swerve confectioners’ sweetener
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 1½ cups toasted unsweetened shredded coconut
- ½ cup keto-friendly chocolate chips (like Lily’s or ChocZero)
- 1 tablespoon coconut butter (coconut oil works too)
Instructions
- Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly coat with cooking spray.
- In a medium bowl, combine almond flour, Swerve confectioners’, and salt. Mix well.
- Pour in the melted butter and stir until thoroughly combined. The mixture should hold together when pressed between your fingers.
- Press the mixture firmly and evenly into the prepared pan. Use the back of a measuring cup for a smooth, even surface.
- Bake for 15-18 minutes until lightly golden. Set aside to cool completely while preparing the filling.
- If your coconut isn’t already toasted, spread it on a baking sheet and toast in the oven at 325°F for 5-7 minutes, stirring occasionally.
- In a medium saucepan over medium-low heat, melt the butter. Add Swerve confectioners’, heavy cream, vanilla, and salt. Whisk continuously until well combined and the mixture begins to simmer.
- Reduce heat to low and simmer for 5-7 minutes, stirring frequently until the mixture thickens slightly.
- Remove from heat and stir in the toasted coconut, making sure it’s evenly coated.
- Spread the coconut caramel mixture evenly over the cooled shortbread base. Press down gently to create a compact layer.
- In a microwave-safe bowl, combine the chocolate chips and coconut butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Drizzle the chocolate mixture over the coconut layer.
- Place the pan in the refrigerator for at least 2 hours, or until completely set.
- Using the parchment paper overhang, lift the bars out of the pan. Cut into 16 squares with a sharp knife for clean edges.
Notes
- Toast your coconut properly for the best flavor.
- Let the crust cool completely before adding the caramel layer to prevent a soggy bottom.
- For a darker chocolate flavor, use 85% dark chocolate chips with a few drops of liquid stevia.
- Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 195
- Sugar: 0
- Sodium: 112
- Fat: 19
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 3
- Cholesterol: 27
Keywords: keto samoa bars, low carb dessert, coconut caramel bars, keto snack, sugar-free cookies, gluten-free samoa bars