Get your girl scout cookie fix with these delicious and easy Keto Samoa Truffles. Rich sugar-free caramels with toasted coconut and dark chocolate – so easy to make!
Samoa Cookies marry together some of my personal favorites: shortbread, caramel, coconut, and chocolate. So it’s hardly surprising that I devote at least one blog post a year to some sort of keto samoa treat.
These easy Samoa Truffles are my latest offering and they are seriously delicious! I made them for New Year’s Eve and they were almost gone by the end of the evening.
If you love your Samoa Cookies and mourn that you can’t eat them on keto, be sure to check out my Keto Samoa Cookie Bars. You might also enjoy the Keto Samoa Bundt Cake I made for my husband’s birthday a few years ago.
And if you love Samoas so much, you’d eat them for breakfast, then check out my Keto Samoa Donuts too.
Bite sized samoa cookie bliss
As I so often do, I got the inspiration for these keto Samoa truffles from a fellow blogger. I spotted some on I Wash You Dry, and they seemed so simple to make, I had to give it a go.
Of course, I don’t have the luxury of using store bought caramels, nor can I use sweetened coconut. But I knew that a thicker version of my sugar free caramel sauce would be a perfect base. It’s similar to the thickened caramel I made for
And the coconut really didn’t need any more sweetening beyond the caramel sauce. These sweet little no bake truffles made a delicious substitute for Samoa cookies.
How to make Keto Samoa Truffles
This is an easy recipe with no baking, but it does require you to make the keto caramel sauce from scratch. Let me walk you through the process step by step.
Toast the coconut first
I like to toast coconut in a pan over medium heat, as I think it gives you better control than in the oven. Spread it out into a thin layer and stand there, stirring pretty constantly. Don’t walk away, as it can burn quickly.
Once it’s pretty uniformly golden brown, remove the pan from the heat but continue to stir. The hot pan can continue to cook the coconut and may burn it if you’re not careful.
Make the sugar-free caramel
This is a slightly thicker version of my keto caramel sauce and it’s easy to make. I walk you through the process in the recipe below. It has no added water and is cooked a little longer.
I used glucomannan to help thicken it as well, but you could use xanthan gum if you prefer.
Stir the coconut into caramel sauce
Once these two parts are combined, you’re almost ready to make the truffles. The mixture is still a little thin, so adding a tablespoon or two of coconut flour really helps.
Roll into balls and freeze
Make them as big or as small as you like. I made 1 inch balls and got 22 truffles.
Freezing allows you to dip the truffles without having them fall apart. It also helps set the chocolate more quickly.
Dip in dark chocolate
Samoas Cookies are made with dark chocolate, so that’s what I used for my truffle coating. But you can use milk chocolate if you prefer!
Can you make these truffles ahead?
These are easy to make and last quite well for several days on the counter. You can also refrigerate the truffles for up to a week or freeze them for two months. Serve at room temperature.
You can also make the truffle balls and freeze those, un-dipped, for several months. Store in an airtight covered container.
More Keto Girl Scout Cookies
Get your girl scout cookie fix with these delicious and easy Keto Samoa Truffles. Rich sugar-free caramels with toasted coconut and dark chocolate – so easy to make!
- 1 3/4 cups shredded coconut
- 1/4 cup butter
- 1/4 cup Swerve Brown
- 1/4 cup BochaSweet (or allulose)
- 1/2 cup heavy whipping cream
- 1/4 tsp glucomannan (or xanthan gum)
- 1/4 tsp salt
- 1 tbsp coconut flour
- 3 1/2 ounces sugar-free dark chocolate chopped
- 1/4 ounce cocoa butter
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Spread the coconut in a large skillet over medium heat. Stir continuously until the coconut is golden brown. Remove from heat immediately and continue to stir until it cools (the hot pan will continue to cook the coconut for a bit). Set aside 1 tbsp for garnishing the truffles.
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In a medium saucepan over medium heat, combine the butter and the two sweeteners. Bring to a boil and cook 2 to 3 minutes until it deepens in color. Add the cream – the mixutre will bubble vigorously for a moment (this is normal). Whisk in the glucomannan and salt.
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Bring back to a simmer and continue to cook another minute or two, until the mixture thickens. Remove from heat and let cool 5 minutes, then stir in the toasted coconut and coconut flour.
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At this point, you should be able to roll the mixture into 1 inch balls. If not, you can stir in a bit more coconut flour. Place the balls on a waxed paper lined tray and freeze 1 hour.
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In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
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Dip the frozen truffles in one at a time, tossing with two forks to coat. Lift out and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet. Sprinkle each truffle immediately with the reserved coconut.
