If you love Girl Scout Cookies, you will adore these Keto Samoa Donuts, topped with sugar-free coconut caramel and chocolate. Made with coconut flour, they are completely nut-free and sugar-free.
Here in keto-land, we’re fighting off the temptation of Girl Scout cookies one recipe at a time. And Keto Samoa Donuts are part of our all important arsenal in warding off temptation. These tender coconut flour donuts are the perfect vehicle for getting all of that delicious coconut, caramel, and chocolate to your mouth.
Real Samoas, or rather Caramel deLites as they are now called, are a thing of the past. Make peace with that fact as quickly as you can. The sooner you accept this, the sooner you can move on to discovering all the delicious alternatives the keto diet has to offer.
And trust me, friends, there is no end to all of the sweet keto treats that can be made with the flavors of Girl Scout Cookies. This is not my only Keto Samoas recipe. I also have some wonderful keto samoa bars, a low carb samoa layer cake, and I even had a samoa bundt cake recipe coming soon!
What are Samoa Cookies?
In the off-chance that you are not from the US and are wondering what Samoas are, let me enlighten you. Because I was also scratching my head back in the day, when I’d moved here from Canada.
Every year for a month or so, the Girl Scouts stand outside virtually every store in the country with boxes upon boxes of cookies, in order to raise money for their troops. They have many wonderful varieties, including the ever popular Thin Mints, Tagalongs, and Samoas.
Everyone has their favorites but the Samoas always ranked high on my list. They are round circles of shortbread cookie, topped with toasted coconut and caramel, and dipped in chocolate on the bottom. And with a chocolate drizzle over top.
I won’t lie, the original is truly delicious, although I am no longer even tempted to take a bite. I’ve found that it’s so easy to recreate those same flavors in far healthier options, without the sugar, grains, and hydrogenated oils of the real Samoa Cookies.
How to make Keto Samoa Donuts
These look like super fancy donuts, but they are incredibly easy to make. In under an hour, you can be enjoying your keto samoa donuts with a cup of coffee, and feeling good about your life!
The donuts:
For the base, I chose to use my coconut flour donuts to keep these completely nut-free. I really like the texture of donuts made with coconut flour, as they are light and puffy, and they hold together very well. If you’d prefer an almond flour based recipe, try my keto cinnamon donuts and just skip the added cinnamon.
The sweeteners:
When I first created this keto donut recipe, I used some coconut sugar in the topping to give it more caramel color and to keep it from re-crystallizing. Thankfully, two wonderful advancements in the world of keto baking have allowed me to ditch the coconut sugar for good.
Swerve Brown gives the best flavor and color for these donuts, and a bit of BochaSweet, allulose, or xylitol can make the topping more gooey. You can use all Swerve, if you prefer, but do know that your topping will solidify more upon cooling.
The protein powder:
Yes, it is a critical part of the recipe. Gluten is a protein and in its absence, another dry protein helps the baked goods rise properly and hold together better. You can skip it, but just expect a more crumbly donut. You can also replace it with egg white protein or hemp protein.
The chocolate drizzle:
You have so many options for keto chocolate nowadays, just use your favorite. I always recommend melting the chocolate with a little bit of cocoa butter or coconut oil to help it melt more smoothly. And always, always melt it double-boiler style to avoid any seizing.
FYI, as I write this, the ChocZero Dark Chocolate Chips are currently on sale on their website. Only $4.79 a bag and if you use code FOODDREAMER at checkout, you get 10% off.
Want more Keto Girl Scout Cookie Recipes?
Keto Peanut Butter Sandwich Cookies

- 1/2 cup plus 2 tbsp coconut flour
- 6 tbsp Swerve Sweetener
- 2 tbsp whey protein powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs
- 1/4 cup coconut oil melted
- 1/2 cup unsweetened almond milk or water
- 1/2 tsp vanilla extract
- 3/4 cup unsweetened shredded coconut
- 3 tbsp butter
- 1/4 cup Swerve Brown
- 1 tbsp Bocha Sweet (or allulose or xylitol)
- 1/3 cup whipping cream
- 1/4 tsp xanthan gum
- Pinch salt
- 1/2 tbsp coconut oil
- 1/3 cup dark chocolate chips, sugar-free
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Preheat oven to 325F and grease a donut pan well.
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In a large bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt, breaking up any clumps with the back of a fork.
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Stir in the eggs, coconut oil, almond milk and vanilla extract until well combined and batter is smooth.
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Fill the wells of the donut pan 2/3 full and bake 12 to 15 minutes, or until set and edges are just golden brown. Remove from oven and let cool 5 minutes in pan, then flip out onto a wire rack to cool completely. Depending on the size of your pan, you will get 12 to 15 donuts and will need to work in batches.
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In a medium skill over medium heat, spread shredded coconut and toast, stirring frequently, until golden brown. Remove from heat and let cool.
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Meanwhile, in a large saucepan over medium heat, combine butter, Swerve Brown, and BochaSweet. Stir until butter is melted and sweetener is dissolved. Bring to a boil and cook 3 to 5 minutes, watching carefully so it doesn't burn.
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Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk well to combine. Add salt and stir.
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Add toasted coconut and stir well to combine. Let mixture come to room temperature so it is spreadable and not too goopy. Spread the top of each donut with coconut caramel mixture and let set.
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In a heatproof bowl set over a pan of barely simmering water, melted coconut oil and chocolate together until smooth. Drizzle over cooled donuts.
Brenda says
I thought I didn’t need another cookbook until I read your comments about Mark Bittman’s!
Carolyn says
I do love his book. It’s a toss up between that one and The America’s Test Kitchen Family Cookbook as the two I use most for basic tips.
Jan says
I am fond of the America’s Test Kitchens Cooking for Two cookbooks since I cook for me only. Although I am also very fond of Ruhlman’s Twenty – it’s taught me a lot.
Dee Fedor says
My favorite cookbook is The Betty Crocker (Red) cookbook from the 1950’s. I make most of my gluten free cookies from this book!
Noelle says
I don’t have a favorite cookbook but I do have a lot! It seems like I have a favorite recipe or two out of each of them. Should combine those all into one book and toss the remaining pulp!
Hannah R. says
I don’t have any cookbooks right now! Moved around too much in the past few years to lug books around. 🙂
Kelly says
These look delicious! I don’t have a donut pan. Would a muffin top pan work?
Carolyn says
Yes, it would. They may take slightly longer to bake.
Hayley says
We used a muffin pan…12 muffin cup pan. Turned out fantastic…just GREASE the muffin wells very nicely. Only thing I tweaked was i added some truvia to the chocolate drizzle recipe. These were absolutely awesome…delish!
Antonia says
I love all my cookbooks! My favourite is a huuuuuge fat cookbook my mom gave me though. It covers all the basic techniques, dishes, cooking temps etc etc etc!
stacy says
My go-to baking book was Shirley Corriher’s Bakewise, but seeing as I don’t do a lot of traditional baking anymore, I grab my Alton Brown books for my references on temperature.
Kim says
Holy cow, these look delicious! I thought your samoa bars were out of this world! I can’t wait to try these donuts!
Thank you for the book giveaway. I’m going to see if it’s available for Kindle! I need a good basic know how guide to cooking. Years ago, I bought a beautiful Williams Sonoma cookbook on how to roast everything. It has been very helpful.
Teresa says
I also use the old Betty Crocker cookbook a lot, but I have a few others that I occasionally use. Having new ones that are favorites of others would be helpful to have to gain more knowledge .
Lori in PDX says
Alton Brown’s I’m Only Here for the Food was the first cookbook to get me excited about cooking – his rib roast technique worked so well for me, it started me down the path! (The cooking path that is, we were already on our low-carb, healthy eating path. 🙂 )
Stacie Petersen says
I now have a very valid reason to invest in a donut pan! These look amazing. At least now I can feel slightly less guilty running pass the adorable little Girl Scouts trying to sell me cookies at the entrance/exit of the grocery store for the last 3 weeks.
Lisa @ Low Carb Yum says
I’ve been waiting for these! I also have a huge collection of cookbooks, but this one sounds like a great book to add.
jen p says
Fave cookbook at the moment is Vij’s….. wonderful flavors!!!
Mary says
My favorite cookbook is the second Wheat Belly cookbook written by Dr. William Davis – so many good recipes in there.
Sandy B. says
I’ve long loved the Southern Living annual composite cookbooks and my very favorite is the 40 Years of Southern Living’s Best. Oh, my goodness…I may have to have baked Mac & Cheese for dinner. It’s even delish with gluten free pasta & crackers!!
Courtney says
My current favorite cookbook is Against All Grain. But I’d love a cookbook from you!! Eagerly awaiting!
Sasha Farnsworth says
I have so many cook books I love! Some are Martha Stewart, Betty Crocker and Gluten-free on a Shoestring. Just getting started on low-carb, so I’m always looking for new cookbooks!
paatricia says
Oh, my, but these look good…..and low carb to boot! I love old church cookbooks. I am new to the low carb world so do need help with converting some recipes over and still be gluten free. Thanks for the giveaway.
Carolyn says
I love my ancient Joy of Cooking, as much for the authors’ witty, opinionated advice as for the reliable recipes for everything from meringue to meat.
Beverly Thetford says
The Joy of Cooking is a great go-to book like Bitman’s, thus it’s one of my favorites.
Carolyn says
I agree, I used Joy of Cooking as a kid growing up all the time!
Martha says
Hmm my favorite at this time is not a book but the many recipes on your blog and the many trim healthy mama recipes. Before that is used taste of home cook books a lot or my own homemade cookbook of my own collection over the years.
Robin Genetti says
I love cookbooks of every kind.
Amanda Reed says
Those donuts look amazing!! I cannot wait to try them. I don’t have a favorite cookbook at the moment because I’ve been getting all of my recipes from the net. I don’t own any LC cookbooks yet. 🙂
Angela says
I love samoas! I can’t wait to try this donut recipe!!!!
Angela says
My favorite cookbook right now is Every Last Crumb but I have many so it’s difficult to pick!!!
Geoff Grinnell says
Ohhhhh, how I miss Samoa cookies…..NOT ANY MORE!!! My fav cookbook(s) is the Low Carbing Among Friends series.
Kathleen says
My Favorite is an old recipe book from a tea room I visited with one of my favorite Aunt’s several years ago in Eureka Springs Ark. It was called the Victorian Sampler. I don’t bake much from it anymore, since trying to eat a low carb lifestyle, but a lot of great recipes!
Linda says
My favorite cookbook is the Betty Crocker cookbook I was given when I was married 26 years ago. The donuts look awesome!!
Pan says
When I first started eating low carb I used a few of Dana Carpendar’s cookbooks like 500 Low Carb Recipes. I rarely use cookbooks now–I come straight here especially for dessert recipes!
jo says
My new obsession is Flavor Flours by Alice Medrich
Jackie says
My favourite cookbook changes all the time, but right now I’m loving Smoke and Pickles by Edward Lee. I would love to add more to my collection!
Erica says
How to be a Domestic Goddess – Nigella Lawson…….love her!!!!!
Sherrie Lee says
Before going lo carb, I would have to say Betty Crocker- if I needed a recipe to figure out to cook something new, this was my go to book.
Michal Ofer says
I love Melissa Sevigny’s eBooks as well as Caitlin Weeks & Diane Sanfillipo’s Mediterranean Paleo Cooking
Robin says
CURRENTLY, my favorite cookbook is Dana Carpender’s Fat Fast cookbook. 50 recipes to add more fat to my low-carb diet. My “go to” is either my very old Betty Crocker (someone else mentioned this one). It was one of my first. I purchased a BH&G New Cook Book on a special deal for my partner, Greg. It’s a good one for “how do I…”.
Thanks!
Jill Bywaters says
My favorite cookbook used to be a Taste of Home best desserts cookbook until I found my body could no longer handle sugar. Now when I’m craving something sweet, I come to your website. Your recipes have never let me down! : )
Magdalene says
The Smitten Kitchen Cookbook 🙂
Corinne says
My very favorite cookbook is Oakland Organics. They have so many cool ideas in there. Now, I just have to remember to look at it from time to time… LOL!
Beth Palazzetti says
I love to collect cookbooks! My favorites prior to starting Trim Healthy Mama were Ree Drummond’s Pioneer Woman cookbooks and blogger, Jenny Flake’s Pickey Palate cookbook. Now I mainly cook from low carb and thm blogs.
Susan the farm quilter says
Good old Betty Crocker, but I find myself hunting through the internet for new ideas.
sparkly jules says
I really like the Trader joe’s cookbook.
Terry Schultz says
Right now one of my favorite cookbooks is Cooking with Coconut Flour by Bruce Fife. I’m in a learning curve with coconut flour and this really helps. Otherwise, many low carb cookbooks that I have.
Karen M says
I don’t really have a favorite cookbook currently, but I have been using my Trim Healthy Mama book a lot!
Briana Thomas (briana-thomas.com) says
These look so good, Carolyn! I’ll be scheduling these to share on my Facebook page this week.
Carolyn says
Thanks, Briana!
Kristen says
Never enough cookbooks 🙂
Maria Schwarz says
couldn’t pick a fav- use them all. Love the Pinterest ones too!
Shannon says
I like the Betty Crocker cookbook, actually. Although, now that I have gone low carb, I don’t use it as much.
shannah ortiz says
My favorite cookbook now is against the grain, it started my family on our low carb journey.
Pam says
I have a ton of cookbooks…used to collect them (plus pages ripped out of magazines) like other people collect…well, anything! My favorites though, are the fundraising cookbooks put together by churches, schools, etc. where the recipes were contributed by the group. Always great home-cooking stuff in those! And while I now collect most of my recipes digitally, I’m always up for a new cookbook, and a good reference one would be awesome!
Erin says
I answered yes to all your questions about cookbooks. I love making a cup of tea, curling up on the couch, and just flipping through them. I can’t pin point a certain one I love more than others but pictures of each recipe is what draws me to purchase them.
Jennifer Dugan says
My mom’s collected recipes
Hope says
There should be a Nobel Prize for cooking and you should win!
Kelli says
I like shortcuts so I’ve used the Cake Doctor series of cookbooks a lot.
Amy says
Good old Betty Crocker is my go to cookbook.
Angela says
Can these be left at room temp or do they need to be kept in the refrigerator?
Carolyn says
Room temp in a covered container is best.
Jennifer Bertrand says
Cook’s Illustrated The Best 30 Minute Recipe used to be a go to. Thankfully, I’ve been able to adapt some of the recipes to low carb.
Esther says
Betty Crocker is my go to cookbook.
Becky says
I have many cookbooks, and I love reading through them, especially ones with mouth-watering pictures. But lately I’ve been creating a digital cookbook with many of your recipes.
Barbie says
My favorite cookbook is the good old fashioned BETTY CROCKER! I grew up using it and the faded, yellowed pages bring back wonderful memories.
Anita D says
I don’t have a favorite cookbook right now. After changing up how we are eating I’ve had to almost start over with cookbooks to understand how to cook with different ingredients than “traditional” ingredients.
Lori F says
Love the Nom Nom Paleo cookbook!
D. Maynard says
I’ve been partial to Southern Living cookbooks for years.
Ceste says
luv the GAPS cookbook
Kathy says
Can’t wait to try these!
norma says
I have a lot of favorite cookbooks but the fave for right now is THE PALEO APPROACH cookbook.
Nicole says
My go-to reference is Mark Bittman’s “How to cook everything Vegetarian”. Now that I am married to a meat eater I’d love to add his original to my collection!!
Marie-Eve says
I just want to start by saying I never post comments, I mean never (I’m web shy). I’ve been gluten-free for over a year now and have had numerous baking disasters when trying recipes involving coconut flour. I like the taste of coconut flour, but I find that the resulting texture in baked good is either too dry or too eggy. So I was a little wary at first when I saw coconut flour was the only flour used for these donuts. But since Samoas are hands down my favorite cookies, I had to give this recipe a try. And I didn’t regret it. These are absolutely OUTSTANDING!!! The donuts were spot on: perfect cake-like texture, not dry at all, and most importantly, didn’t taste like scrambled eggs. Even my “anti-gluten-free” in-laws caved in to try one and came back for more. Thank you so much for this fantastic recipe!
Carolyn says
Wow, now that might be the best testimonial EVER. Thanks for not being to shy to let me know, I truly appreciate it.
Jessica says
i want to try these but I can only find a pan for mini bundts it looks about the right size, they’ll just come out little fancier
Jessica says
i want to try these but I can only find a pan for mini bundts it looks about the right size, they’ll just come out little fancier
Carolyn says
That should work just fine.
Michelle says
I love your recipes! My problem is that every time I open your site it crashes my computer. Is there anyway to view it without all the ads. (my husband says that is the problem.) I just signed up for your e-mail.
Carolyn says
Hi Michelle. What browser are you using? Since I haven’t heard any other complaints and have no trouble of my own, I suspect you might be using an outdated browser?
Heather says
I think your recipes are amazing I have tried some before and I am in love. My question is a lot of the baking recipes require whey protein. Is this just to add protein to the recipe or bulk or both? Can it be omitted? If not, do you think a cost effective substitute would be to but the unflavored and add extra vanilla if needed? Thanks.
Carolyn says
It has nothing to do with getting extra protein in my diet and everything to do with trying to compensate for the fact that gluten is a protein that helps baked goods rise and hold their shape. IN its absence, you need another dry protein to make up for it. It helps a LOT in the finished product, but you can skip it if need be. You can also use powdered egg whites. And yes, you can always do unflavoured and add in some vanilla. Or vice versa!
heather says
I have to tweak that aspect too, just because I can’t find a protein powder that doesn’t give me a migraine (something to do with the preservative maybe). Anyhoo, I’ve been putting in an equal amount of Bob’s Red Mill all purpose gluten free flour with good success. So in this recipe we’re talking 2 tbsp. It does bump up the carb count a bit but for myself it works.
Jo says
Carolyn, I hate to even ask this because I don’t mean to disrespect your recipe but lately I can’t seem to tolerate coconut flour at all, so here goes…can almond flour be subbed in place of the coconut flour and how much would you suggest? Thank you.
sophie says
How many GRAMS of coconut flour is that?
Knowing the grams is very helpful…coconut flour is so finicky!
Thanks!
Carolyn says
I don’t know, I’ve never had any trouble measuring by cups.
Liz says
I have had big problems with stuff sticking to my donut pans. I want to do more donuts, but how do you keep your recipes from sticking. No matter what recipe I try, it sticks and breaks up. These looks so wonderful and I really want to have some sweet treats with my coffee in the morning.
Tara says
Hi! Could I substitute with erithrytol? Would it be an equal substitute?
Carolyn says
erythritol on its own is not quite as sweet as Swerve so I would maybe add a little stevia too.
Bethany says
Hi there, I am going to make these soon. I understand protein powder helps in baked goods to rise but the same size and brand container of the vanilla protein powder here in the UK costs £31 (which is about $45 when converted) …uh hem…thus I tend to skip recipes with protein powder. Would psyillium husk possibly be something I could use instead or is that basically like adding more coconut flour? I sometimes have small sachets of egg white powder (but don’t have any on hand); any thing other than that I could use? Just thought I would ask. Thank you!
Bethany says
Ok, disregard previous comment…so I found at the back of my cupboard a single sachet of egg white powder that measured exactly 1T, so I halved this recipe. OH MY GOODNESSSS. So amazing. The texture of the cake is my new go-to. I used 2 mini-bundt pans for the doughnuts and turned the rest into “doughnut holes” in my mini-muffin tin. Wow. The coconut caramel topping was enough to write home about. I could have stopped the recipe there. yum. THANK YOU!!!!!!! Definitely a keeper. Wish I had a way to post a pic. Looks like yours!
Carolyn says
I’m sorry protein powder is so expensive for you guys but Yay!!!! So glad this worked out!
Bethany says
Ok, disregard previous comment…so I found at the back of my cupboard a single sachet of egg white powder that measured exactly 1T, so I halved this recipe. OH MY GOODNESSSS. So amazing. The texture of the cake is so light and similar to naughty donuts, this is my new go-to cake recipe. I used 2 mini-bundt pans for the doughnuts and turned the rest into “doughnut holes” in my mini-muffin tin. Wow. The coconut caramel topping was enough to write home about. I could have stopped the recipe there. yum. THANK YOU!!!!!!! Definitely a keeper. Wish I had a way to post a pic. Looks like yours!
Bethany says
Sorry, this accidentally got posted twice.
Jan says
Oh good to know that egg white powder works! That’s all I have and I’d like to try these..except no donut pan right now.
Melisa says
Do I have to use the protein powder or can I leave it out?
Carolyn says
It’s best for helping the donuts rise properly.
Melisa says
Oh, I kinda figured that. Is there anything I could replace it with? That would let the donut rise!! I don’t use protein powder. These look delicious and I really want to make them!!
Carolyn says
Gluten is a protein and in its absence, you need to add another dry protein. You could use egg white protein.
Melisa says
I new to baking without gluten!! I just got diagnosed with gluten sensitivity 3 1/2 weeks ago. Thank you so much for answering my questions!! Can’t wait to try these!!
Carolyn says
You’re welcome! You can always skip the protein powder but your results may not be as good.
Res says
OMG OMG – these just came out of the oven and are reasonably close to Tim Horton’s coconut glazed doughnuts…I’m soooo happy!!!! Thank you!!!
Christy says
Do these donuts have an eggy taste to them? I find that whenever I try low carb breakfast foods (pancakes, waffles), they all have a lot of eggs to make up for the gluten protein, and they all have an overwhelming egg taste. Can someone honestly give me a review on these? Don’t want to waste the time/money if that’s how they are??? Sorry! THanks!
Carolyn says
What brand of coconut flour are you using?
Karen LoPinto says
I made these yesterday and absolutely love them! What a treat. Next time I might put a little more sweetener in the cake part. Thanks, Carolyn.
Kathy Charest says
I do have a LOT of cookbooks. It would be really hard for me to pick a favorite, but right now its your Ketogenic Kitchen one, lol. Other than that I have a big collection from “the old days” of Cooking Light cookbooks with so many ear marked pages and sticky tabs from recipes I made over and over that became family favorites. I still reference those recipes and just make them “not light” and “not carby”, lol. 🙂
Nicole Jewett says
I love this recipe. I was wondering what is the best way for me to store the donuts.
Carolyn says
They are fine on the counter for 2 days but should probably be refrigerated after that.
Kai says
Is there a substitute for the whey protein’s properties? Like pea protein? I have a “kale shake powder” from dr berg that is mostly pea protein.
Christine says
Delicious! I made 2 batches of donuts… your chocolate donuts with the samoa topping, and made your cinnamon donuts but instead of cinnamon I used salted caramel protein powder and made a glaze of butter, swerve, cream and vanilla. I love being able to mix and match with your donut recipes! I also used silicone pans and had no issues at all with sticking, I oiled them well and the donuts just popped out. Pure LOOOOVE! As far as cookbooks go, my all time favorite and my “go to” for the “science” of cooking is The Food Lab by Kenji Lopez. It’s a great coffee table book but mine gets a lot of use. I love to understand the science behind cooking/baking. I think once you know the science, you can alter recipes much easier. As far as Keto goes, I love your Ultimate Guide to Keto Baking… it is like The Food Lab but for Keto!! Thank you for always sharing your methods and most importantly, why those methods/tricks are used. I truly do wish you would get a show!! Doing Keto 10+ years ago, I struggled finding ways to stay on the wagon but you have changed that for thousands upon thousands… with so many more people doing Keto, a TV show dedicated to it is definitely warranted!! When people hear I’m doing Keto they say things like, “don’t you miss pizza, desserts, potatoes, bread, etc??” Um no, because I haven’t had to miss them, I just ketofy them lol!! Would love to see you on something like “Next Food Network Star” so you could show the world how you Ketofy 🙂
Suzanne Mason says
LOVED! The second time, we used this topping on top of your keto chocolate donut. Amazing!
Kaleb says
Can’t wait to try these!
Steph K says
They are completely nut-free and sugar-free.
Suzanne says
I really loved these, my husband thought they were very tasty also.
Thanks for sharing.