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
Keto Samoa Truffles
Ingredients
- 1 ¾ cups shredded coconut
- ¼ cup butter
- ¼ cup Swerve Brown
- ¼ cup BochaSweet (or allulose)
- ½ cup heavy whipping cream
- ¼ teaspoon glucomannan (or xanthan gum)
- ¼ teaspoon salt
- 1 tablespoon coconut flour
- 3 ½ ounces sugar-free dark chocolate chopped
- ¼ ounce cocoa butter
Instructions
- 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 tablespoon for garnishing the truffles.
- 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.
- 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.
- 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.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
- 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.
Christina says
is there something I can use instead of heavy whipping cream?
Carolyn says
Coconut cream.
Cynthia Gialluca says
Carolyn, I am so enjoying your adaptations making some of my favorite foods into low carb friendly foods. One thing I have issues with is the mouth feel that comes from xanthan gum, and was wondering if you might have some insight on thickeners that are low carb friendly but dont leave that slimy mouth feel? I have noticed that you use glucomannan quite a bit and am wondering if that might be the answer to my dilemma. I often worry that the mouth feel that I so despise will make its presence known in the candies I would like to make. Thoughts?
Carolyn says
Glucomannan. I use it frequently now: https://amzn.to/3Pnnc80
Tanya Reece says
Do I have to use the cocoa butter? I just want to make them now and don’t have any… and was also not sure if I would use it enough to buy- thank you
Carolyn says
You need something to help the chocolate melt more smoothly. Coconut oil works too but it’s much meltier at room temperature.
Alynn Berry says
This is the second recipe I’ve made by you and it’s just as delicious! Thank you!
Jennifer says
One of the best little treats I’ve ever had! So tasty!
Toni says
This is really a delicious treat!! My kids couldn’t stop eating!
Beth says
Oh my goodness! These look amazing and super yummy! I can’t wait to give this a try! My daughter and husband are going to love these! So excited!
Natasha says
These truffles turned out amazing! It was also a fun and easy recipe to make with the family. I will definitely make these again. Thank you for sharing!
Katie says
Gotta have those treats, especially while on keto. Yum!
Erin says
I just made these and they’re amazing! So much easier than actual Samoas and way healthier. Thanks so the fantastic recipe!
Jeanne says
Can you use 1/2 c Swerve instead of the Bocasweet?
Carolyn says
Nope. They will recrystallize and be gritty.
Sharon Pechmann says
can you recommend a different cocoa butter. your link is not connected on amazon anymore as of 2-6-21. thx
Carolyn says
Any food grade cocoa butter works.