Keto Samoa Cookie Bars! You won’t crave Girl Scout cookies with these delicious low carb bars. An almond flour shortbread crust topped with coconut caramel and chocolate, and easy to make too.
This Samoa Bar recipe was first published in 2011. Whoa, dudes, that’s a long time ago now. So they are deserving of an update, and are now lower carb. And prettier photos too!
Good old Samoa cookies. What do they call them now? Caramel Delites or some such silliness. Okay, much more politically correct and all that jazz, but practically no one know what you are talking about. However, if you say Samoa Cookies, everyone knows exactly what you mean.
So I am calling this recipe Samoa Cookie Bars. It’s got better name recognition and it rolls of the tongue much more easily. That’s my story and I’m sticking to it.
Why Samoa Bars?
Now, I could have made these as low carb cookies instead of bars. But let’s examine that a little more closely. The original Samoa cookie is a circular shortbread cookie with a topping of coconut and caramel. The bottom is then dipped in chocolate and more chocolate is drizzled overtop.
That’s a lot of work, my friends!
Rolling out the dough, cutting it out into circles, cutting out a hole in the middle, and then trying to top those delicate cookies with the caramel and dip them in chocolate?
Tasty and pretty, I am sure. But far too laborious for my taste.
Taking all those same elements and turning them into bars is far easier and you get the deliciousness into your mouth that much fast. Win win, I would say.
Way back when I first created this Keto Samoa Bar recipe, I thought I was being pretty darn original. I wanted that delicious coconut caramel flavor with a shortbread crust and I realized quickly that a bar cookie would be far less work.
Then I did a Pinterest search and I quickly realized that many others have hit upon this same idea. Great minds, right???
Making Keto Samoa Cookies
But while I may lack in coming up with completely original ideas, I make up for it by taking those ideas and making them keto friendly. As far as I can tell, this is the very first low carb Samoa Cookie Recipe. There are certainly more now, but my samoa bars were the first of their kind!
Does that win me any awards? Maybe in my own mind.
Obviously a lot has to change to make Samoa cookies low carb and sugar-free.
The Shortbread Base: I’ve made a fair bit of low carb shortbread in my day and almond flour makes the best crust by far. When it’s baked with butter, sweetener, and salt, it becomes both tender and crisp, just like conventional shortbread. The crust on these Samoa Bars is my favourite and I’ve used it over and over in many recipes.
The Chocolate Dip and Drizzle: To make things even easier in this recipe, I decided to do a layer of chocolate on top of the crust. Real Samoa Cookies have bottoms that are dipped in chocolate. But that would mean cutting up the bars after they were finished and carefully dipping them. It would be far messier too.
Would your tastebuds really know the difference between a layered Samoa Bar versus a dipped Samoa Bar? I think not.
So I simply poured about two thirds of the chocolate mixture over the cooled crust, before topping it with the coconut caramel.
The Coconut Filling: Samoa Cookies are now called Caramel De-Lites because of that delicious coconut caramel topping. I’ve got one of the best sugar free caramel sauce recipes and it’s perfect for these bars. Stir in some toasted coconut and spread it over top, and drizzle on a bit more chocolate.
And Voila! A delicious low carb Samoa Cookie Recipe. In bar form. Trust me, your tastebuds won’t care!
So if you’ve been missing Girl Scout Cookies on your low carb diet, try this easy recipe. You won’t regret it.
Keto Samoa Cookie Bars! You won't crave Girl Scout cookies with these delicious low carb bars. An almond flour shortbread crust topped with coconut caramel and chocolate, and easy to make too.
- 1 1/4 cups almond flour (125g)
- 1/4 cup Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, melted
- 4 ounces sugar free dark chocolate , chopped
- 2 tbsp coconut oil or butter
- 1 1/2 cups shredded coconut
- 3 tbsp butter
- 1/4 cup Swerve Brown
- 1/4 cup Bocha Sweet or additional Swerve Brown
- 3/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
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Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
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Turn out the mixture into an 8x8 baking pan and press firmly into the bottom. Bake about 15 to 18 minutes, until just golden brown. Remove and let cool while preparing the filling.
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In a small microwave safe bowl, melt the chocolate and coconut oil in 30 second increments, stirring in between, until melted and smooth. Alternatively, you can melt it double boiler style over a pan of barely simmering water.
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Spread about 2/3 of the chocolate mixture over the cooled crust.
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In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside.
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In a large saucepan over medium heat, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil 3 to 5 minutes, until golden.
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Remove from heat and add the cream, vanilla, and salt. The mixture will bubble vigorously, this is normal.
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Stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Let cool completely (about 1 hour), then cut into squares. Gently reheat remaining chocolate mixture and drizzle over the bars.
Foodness Gracious says
Ingenious! Maybe you could try working that caramel sauce into my Budino?
Take care..
S.V. says
These look so good….. they are my favorite girl scout cookie. Looks even better in bar form. YUM.
Birgit Kerr says
Ohhh, they look/sound delicious!I have to try those soon – very soon! 🙂 Thanks for the recipe!
And I totally know what you mean about "originality." There have been countless time when I thought I had come up with something totally new only to find that others had done it 5 different ways before me already. However, I've resigned myself to that fact and post the recipes anyway, as all of them will be slightly different and will suit different people, so it's all good 🙂
Erin says
Oh yum! Your bars look perfect! Amazing how you can almost never come up with anything original.
Krissy says
I'm thrilled you posted your "unoriginal" recipe. I would have never thought to do this and they are my favorite cookies! Drooling over here. Well done.
naomi says
I love Samoas, so I have this bookmarked to try!
Karen says
I hate it when you think of something and then see it on a blog days later…I always feel like it will look like I'm "copying"…ha.
Each and every element of these bars sounds so tempting…I can imagine they combine to make a wonderful treat!
RavieNomNoms says
I feel the same way. I made those salted caramel brownies not too long ago and then all of a sudden I see salted caramels, and then salted brownies. Haha, I hear ya lady. No matter what you do it always seems you thought of it last. But your blog is very original, don't forget that. Even if you might have a similar recipe to someone else. I find your blog one of the most unique.
These bars are great! Somoas are my favorite girl scout cookie. They used to be called caramel delights when I was a girl scout hehe
Jen at The Three Little Piglets says
One of my chef instructors is always say we are all copycats because there is nothing new under the sun! Look delicious to me!
Jennifer says
Lovely, Carolyn – as always. You also know how to set the stage for beautiful photos. My son says you could be a professional food photographer! I have an idea and will contact you soon. 🙂
Wenderly says
Stunning. Absolutely stunning! AND they're low carb and gluten free? You are brilliant!
Lizzy says
Oh, you have made many, many people happy today with this recipe! My favorite GS cookie…and you've miraculously made them low carb and gluten free and DELICIOUS!!! Buzzed and stumbled these winners.
Angie's Recipes says
Those look so good! mm.. the caramel filling makes me drool..
Lacy says
oh my god these look amazing!! i just started liking the samoa girl scout cookie. i bet these are even better!
SweetSugarBelle says
These look wonderful!
Curt says
I know exactly how you feel when creating a new recipe. Or so you thought!
I feel so naive when I realize it's been done numerous times, but I hadn't heard of it yet.
Like when I thought I was on to something special by putting coffee in a spice rub. 2 days later I saw Bobby Flay doing it.
Back on subject; these bars look delicious!
Kim Bee says
These are incredible. I can't get over how moist they look. You really knocked this one out of the park.
Hester aka The Chef Doc says
Yup, Samoas are my favorite GS cookies when the season comes around. Or, I guess they're called Caramel Delights now. Either way, your bars look scrumptious! Send some my way, please 🙂
Lynn says
I know your frustration, many of my wonderful ideas have already been thought of too.
But you definitely made these bars your own. They look amazing!
Brewed Coffee says
Yes, I guess that when it comes to recipes, with so much of them around, we find it hard to come up with very original ones, those never before seen….but I suppose the difference will be evident once we taste the food 🙂 The originality there is very distinguishable.
I like the new blog layout…nicely done! 🙂
Stephanie @ Eat. Drink. Love. says
I think if you can put on a gluten-free twist on things like this, then that is original! But, really, I feel the same way about a lot of what I post. At the same time though, just because I've heard of it, doesn't mean others have too! So, keep doing your thang!! Btw, Samoas are my favorite GS cookie so I love these!
Alison @ Ingredients, Inc. says
omg love these!
[email protected] says
Carolyn….isn't that always the way! You think you come up with the most brilliant revelation only to find it's been done before! But you certainly made these your own! They are just beautiful! Caramel and coconut…it just doesn't get any better than that!
Kari says
I actually quite like that nothing is ever 100% original…it adds to the fun of the endless combinations of ingredients, the slight tweaks to a recipe that change the end result, and the fact that you can just have fun with food combinations.
What's more, when your creations turn out the way they do, I think there's no need to worry about where the original ideas came from. They're good enough to speak for themselves 🙂
Pegasuslegend says
great job making these healthier!
Fran Amenábar Ch. says
You must to proud of them because they look amazing!
Greetings from Chile
marla says
It is tough to be original in such a busy world….love the bars though. You always have great adaptations.
Peggy says
I love your version! I've made a version of samoa bars, myself and I know how delicious they are! I didn't do the layer of chocolate though, so I'm definitely going to work that in next time =)
Boulder Locavore says
This look insanely good! Your photos are so alluring too. Love knowing you've already dealt with the gluten free modifications so I don't need to! Thank you.
Emily @ A Cambridge Story says
What a GREAT idea. I made Samoas scones ones – but these are much prettier. Could I sub AP flour for the almond flour?
Renee Thomas says
Ooohhh! I just love your blog! These are my favorite GS cookie and I can't wait to try these. You fuel my imagination to create and try to make all my favorites into low carb creations. You are my muse…Brava!
Brooks at Cakewalker says
Carolyn, Low-carb? I'm in! This is a terrific, approachable recipe and I thank you for sharing it. Spike the flavor while keeping the guilt in check!
Katrina {In Katrina's Kitchen} says
Ha! I know what you mean. I have an idea and google it- kapow! 200 people have already made that. Then I google something no matches…hmm I question myself if it is a good idea after all! lol
Becky says
Your Samoa bars look so good and they're low carb and gluten free, too.
Gorgeous pics.
resistantnikki says
These sound amazing!
Emily @ Life on Food says
Who cares if it is not original. A good thing is a good thing. I love the girl scout cookies. Yours are beautiful. I don't think I have seen any before with the layers like yours! Lovely!
Christine's Pantry says
Great dessert.
Chef Dennis says
Carolyn, those bars look heavenly, and I can't believe how easily you transform baked goods into gluten free low carb taste sensations. These are a wow for sure!
scratch-made wife says
I always avoided the samoas and stuck to the peanut butter patties … and then I fell in love with coconut. And now I seriously want one of these bars! They look soooo good. Your photos are great – and I'm sure the recipe is, too. 🙂
Ann says
These look delicious – I run across the same thing…I think I've made something new – and someone beat me to the punch!
Simona says
your bar loks delicious i have to make them as soon as possible 'ill try to find in Italy allthe ingredient in ROme see you soon simmy
Anna says
Your Samoa bars are perfect for my home-brewed capuccino. I am so looking forward for my fresh cup tomorrow…
Kalyan says
Just mouthwatering…looks so easy to prepare and delicious.
Agrigirl says
Your photos are amazing and I don't care if that was original or not!
RS says
What did I do wrong?
I followed the recipe as written. The crust aND chocolate layer were fine. I had to redo the coconut layer. Is it really 3/4 of a cup heavy cream? It was too runny. When I did it over, I didn’t add all the cream. I used brown swerve and Bocha Sweet.
Good news is they’re YUMMY 🙂 I just couldn’t figure out the coconut layer as written.
Carolyn says
You needed to cook it longer, sounds like.
Susan Le says
Hi Carolyn! I had the same problem- a runny coconut layer.
The first time I made it, the sweetener mixture burned and had a really awful chemical smell to it. I was working on a gas stove and had it at its lowest, but had to throw it out, and it hadn’t even cooked for 4 minutes. 🙁 So I remade it, and didn’t follow your times- just eye-balled it. You can’t really tell when it turns a different color because it is already brown from the brown swerve. Anyway, it turned out perfect! However, the next two times I made it, it turned out runny, and I did the exact same thing. I ended up having to freeze them in order to serve them. There’s such a fine line between browned and burnt. I wonder if ambient temperature or humidity plays into this? My first two gos were in England, and my second two were in FL.
Still, they’ve become my husband’s favorite dessert! I just read that you suggested using a teaspoon or two of coconut flour to thicken it up, and I will try that if it happens next time!
Carolyn says
I really can’t account for it very easily. The filling is basically made with my keto caramel sauce and I make that all the time and never have it be too runny.
Cat says
Same here. I followed the directions exactly and kept an eagle eye on the caramel portion. I LOVE Carolyn’s recipes and am a huge fan of pretty much everything I’ve made so far. But this turned into a swampy mess even after refrigerating for 24 hrs. They were still delicious and didn’t go to waste but we had to eat it spoons.
Carolyn says
What sweeteners did you use?
kita says
I think it all just means that old saying 'great minds think alike'. Or at least that's what I keep telling myself! 😀 These bars look awesome – chewy and delicious!
Wilde in the Kitchen says
I know! I always think that I'm being super creative, only to find out that I'm not 🙂 These bars look delicious anyways, I love Samoas!
Sandi says
Yummy alternative to Girl Scout cookies 🙂
Torviewtoronto says
delicious with coconut and chocolate looks wonderful
thelittleloaf says
It's so hard to come up with a truly original recipe…but looks like you've definitely made these your own. They look absolutely delicious and love that they are low carb and low sugar – definitely a keeper!
Jill @ MadAboutMacarons says
Yet another fabulous recipe winner, Carolyn. You always manage to give them your magic touch by making them low carb and full of imagination. Fabulous!
Celia says
These bars look delicious – but I really love your thoughts on originality. It's one reason I stick to the old books – easier to rework a classic than reinvent the wheel!
Magic of Spice says
Everything you do has a unique edge to it 🙂 These look so fun and delicious!
Terra says
I love that we can take a fun recipe idea, and still make it our own. That is the fun part of being a food Blogger:-) You do a beautiful job making recipes your own:-) Samoas cookies are my favorite, I love your gluten free version;-) Hugs, Terra
Catherine H. says
I was very excited ti see this post–what a fantastic idea! I LOVE Samoas, but it's been years. So I made them tonight (they're cooling as I type), and I ran into a snag bear the end. I wonder if you could be a little more specific in your directions regarding the caramel. I realized too late that the molasses darkens the erythritol, so that it's impossible to say whether the erythritol is itself getting too dark or not. I ended up taking it off the stove before it bubbled, although probably after it had cooked five minutes. After I stirred in the cream etc. it was still quite liquidy, almost water-like in texture. Is it supposed to be liquid, or more viscous like real caramel? I stirred in the coconut and proceeded with the recipe. It is now cooling and acquiring the typical grainy texture of erythritol-based concoctions. Is that how yours turned out or did you miraculously achieve true caramel texture?
P.S. I am the Catherine who asked about replacing soy flour in your zucchini muffin recipe, and I did see your comment, thanks! I'll let you know how those turn out soon, because now I have two huge zucchini hanging out in my fridge.
Carolyn says
Hi Catherine,
Excellent point about the caramel, I will amend the instructions. Yes, you definitely need to wait until it bubbles and it can take a bit of time to do so, otherwise it won't be the right texture. It will still harden up some in the end, as all erythritol concoctions do, but once you've added in the coconut and spread it over the bars, it stays soft enough for biting into. It never gets that chewiness that comes with sugar caramel…sadly, erythritol just doesn't work that way! But it is definitely good on these bars.
Nichol says
These look and sound delicious. I may have to make them for my brother who found out not too long ago he has celiacs disease. Thanks:)
Audra says
I know exactly what you mean! I actually made some Samoa bars when I first started blogging and I totally thought I would have been the first. Regardless- yours look gorgeous and your pictures, as always, are stunning! Great post.
The other one says
I'm sooo pumped to have found your blog and to try this recipe!!! THANK you so much!!!!
Nikki says
OMG I made these the other night and they were soooo good. I made some with chocolate and some with raspberry jam because my hubby is allergic to chocolate–both were fabulous! Thanks Carolyn for yet another amazing low carb dessert!
Tiffany says
A bar in honor of my favorite girl scout cookie! HELLOOOOOOO! 😀
Catherine H. says
Sadly, these did not work out for me. Some of it may have been my fault–I did not cook the caramel long enough because I was nervous about it burning–but I think mistaken expectations may also have set me up for a fall. Samoas are my BFF among girl scout cookies, so I was keenly aware of every difference in texture and taste. The shortbread base was not at all crunchy or cookie-ish, but soft (very like the peanut-butter caramel bars) and too thick. The combination of erythritol-sweetended chocolate and erythritol-filled caramel was too much for my mouth, and I eventually received a burning sensation. This is a phenomenon that only some people seem to experience when eating erythritol–other people who tried the same dessert didn't know what I was talking about. (I wonder if it's a genetic thing, like smelling asparagus in one's urine . . .? To avoid this feeling, I often substitute xylitol, which does not seem to affect me that way.) I wanted to like these, but I just couldn't.
Anonymous says
I made these two days ago and they are amazing. I refrigerated them last night and they are even better when chilled. Bravo – this is my new favorite low-carb "sweets" recipe!
Heather says
These look delicious and I would love to try them, but do you have any suggestions for substituting for molasses? Thank you for such fabulous recipes!
Carolyn says
You really need a little something to get it going…honey or maple syrup would be fine too. It’s more about getting the caramelization process started.
Rikke says
Do you think Agave would Work? I have a nice dark agave syrup on hand.
Carolyn says
I can’t say for sure but you’re certainly welcome to try it out!
Heather says
OMG, these look delicious and I would love to try them, but do you have any suggestions for substituting for molasses? Thank you for such fabulous recipes!
Carol B. says
Omg Carolyn these are amazing – made them tonight and flavor and texture are spot on! The only difference between these and the originals is I could stop after 2 small pieces because they didn’t set me off on a huge sugar binge 🙂
Rachel R. says
Do you happen to know how to substitute sugar for erythritol or vice versa? I don’t eat it, and I don’t know enough about it to know how much of something else to start with. I thought I’d ask you first, ’cause maybe your package says “substitute ____ erythritol for 1 c. sugar” or some such. 🙂
Carolyn says
For this recipe, you could really do cup for cup.
Brooke says
Hi there! These look Amazing!! Instead of making the chocolate, could I just buy sugar free chocolate to use? It would save me some time and money! Thanks for the awesome recipe!
Crystal says
Non gluten free version??
Carolyn says
I don’t have one but I am sure you can google it.
Grover Rockwood says
7 cups of flour?! I think that is a typo. 😛
These look amazing.
Carolyn says
Where does it say 7 cups of flour?
Kay says
Great recipe!
My first try was … well, improvable, the crust was very hard. Maybe I got the cup -> metric conversion wrong or it was in the oven too long.
My question is: Do you have some conversion for your Stevia extract like “1 drop = 1 tsp sugar”? Then I could convert it to my Stevia tablets.
Thanks!
–kay
Carolyn says
Not really, but I can say that 1/4 tsp (and this would be about 1/4 tsp) is equal to about 1/4 cup sugar. Does that help?
Rae says
My daughter and I made these last night. She really wanted to make them and I was against it bc I thought it would be too complicated. They were not complicated at all, and they are awesome. Thank you for your wonderful recipes. Although you can avoid buying processed goodies, and not give them to your kids…it’s hard not to look like the bad guy. Your recipes, so far the brownie bark, skillet cookie, samoa bars and vanilla coconut cupcakes have really made my life easier and have shown my girl that you can eat healthy treats that don’t taste, “gross”. : -)
Carolyn says
Oh good, I am so glad they weren’t hard to make. Trust me, I know all about trying to keep kids off the sugar-y storebought stuff. Sometimes I am successful, but sometimes…not.
Common Sense says
Finally got around to making these today – just wonderful! My eldest adult son, who sneers at my “low carb stuff”, liked them too.
They do take a bit more time than other treats since there are 3 layers. Not difficult, just time consuming compared to say, the cookie skillet. But well worth it!
Carolyn says
I love it when I win over a non-low-carver! 😉
Mindy says
Additional NUTRITIONAL INFORMATION: 1 bar (makes 16) 263 calories, 2.1g protein, 20.7g fat
Worked out the math but haven’t made them yet. So excited to try this recipe!!
Mindy says
I new favorite of mine! I loved the mixed textures.
Judy says
Do you think I could replace the whipping cream with full fat canned coconut milk?
Carolyn says
I can’t say for sure but people have said they’ve had good luck with a lot of my caramel recipes doing that. So I say it’s certainly worth a try.
Tori says
These are wonderful. I have a stash of favorite bar recipes and this one goes to the top. Thank you for all the time you invest in providing great recipes for us keto diabetics. There is a special place in heaven for you.
Carolyn says
Thanks, Tori!
Carrie Valentin says
There is no print button!!Help!!
Carolyn says
This is an older recipe from before I had a print button for them. All you need to do is cut and paste into a word doc.
Julie says
First time cooking with artificial sweeteners and it was a disaster! The erythritol and molasses burnt before bubbling – even though I was stirring constantly over low/medium heat. Is there a trick that I need to learn in working with these ingredients?!
Carolyn says
This is a very old recipe that I haven’t had a chance to re-visit in a while but it may have been the brand of erythritol you used. I always use Swerve.
Wendy Ellis says
Can I use Lilly’s milk chocolate melted with cocoa butter for the chocolate layer and drizzle?
Carolyn says
Sure, that would be fine. I have an updated version of this coming soon.
Michelle Neill says
This is the cookie bar that made me fall in love with your baking soooo many years ago. I was going to look for the recipe today as it’s the dreaded GS cookie season… And here it is updated!!!! So love it and you. 😊 ❤️
Angie M. says
This recipe made my day. I made these tonight. Oh my word! They were slap your mama good. This kind of cooking makes keto totally doable forever. Thank you for sharing!
Carolyn says
So glad to hear it!
Melissa S says
I had my daughter try these. She said that they taste more like an almond joy instead of a somoa/caramel delite. Is there a way to get them to taste more like caramel?
Carolyn says
They taste like samoas to us. have you tried this upated recipe or the old one? You can always try a bit of caramel extract.
Erica B says
Melissa, I haven’t made these, but I have made many batches of Carolyn’s caramel sauce and different variations thereof. Be sure that you’re making the caramel sauce properly, allowing it to cook, caramelize, and deepen in flavor. It really will taste like caramel when it’s done. A weaker sauce makes a big difference in finished recipes. As an example, Carolyn has a salted caramel macaroon recipe, and I was able to make it taste like classic macaroons by cooking the caramel less, so it tastes like a rich cream-based sauce rather than caramel sauce.
Vicki says
My coconut layer looks soupy, I’m scared to pour it over the shortbread/chocolate. Is this normal
Carolyn says
It should firm up as it sits. What sweetener did you use? If you’re truly worried, try adding a teaspoon or two of coconut flour to thicken it.
Ckatte says
Hi Carolyn,
Is there a dairy free way to make this recipe? Just found out I’m interolant to dairy and eggwhites (though I know there isn’t any eggwhites in this recipe. Could I use coconut oil or vegan butter and coconut cream fat fat in place of butter and whipped cream?
Thanks
Carolyn says
I actually have a dairy free version of this recipe coming in a future cookbook but I am not allowed to share it at this point.
Rachel says
I’m so excited, these are my fav GS cookies!!
BTW– They’re still called Samoas, kinda. The girl scouts used to exclusively use Little Brownie Bakers, the cookies from there are still Samoas. However a few years ago they started using a 2nd Baker, and the cookies from that company are the ones called Caramel Delights. Copywrite issue I guess?
Charlene Coffman says
I made these tonight and they were amazing! To me they taste just like the Girl Scout cookie! My filling was a bit soupy at first, but it hardened nicely. I put mine in the fridge to speed up the process. Thanks, once again, for another favorite! I don’t think I’ve found one of your recipes I don’t like! 😉
Carolyn says
Glad to hear it!
Lisa says
The first time I made the caramel, it burnt after boiling for 4 minutes. The second time I made it, I probably underboiled it because it ended soup-like. Is there a temperature I should be aiming for? I have a candy thermometer. Thanks!
Carolyn says
I didn’t do this by temperature. You simply boil until you see it become like a deep amber.
Alli says
Can you get any closer to heaven with these bars! I mean seriously!!
Aimee Shugarman says
Dream come true! Keto friendly samoas. Turned out perfect 🙂
Steph says
Samoa’s are my favorite cookie! I’m so glad I found this Keto version!
Erin says
Girl scout cookie time is a dangerous time of year – love this recipe!
Rachael Yerkes says
These are so good! I may have eaten the entire pan myself… so good!
Joel says
Sadly not a bit of this recipe worked for us. The short bread is super super dry and powdery. No real structure. The rest of it didn’t really firm up much. I think the main problem was the short bread. Had that worked out the rest of our would have been pretty good.
Carolyn says
Sorry to hear they didn’t work but if your crust was “super dry and crumbly” then something went very wrong. What brand of almond flour did you use?
Juliann says
How long do these keep? And does the caramel layer harden? I’d want it to still be a little chewy. Definitely wanting to try these!
Carolyn says
As long as you use Bocha Sweet for half of the sweetener, they will be soft and a bit chewy. They can keep on the counter for up to 5 days.
shelby says
These are DELICIOUS! I made them this morning and just ate two of them! Egads. I don’t want hubby to see that two bars are missing when he gets home. lol They were really easy to make and so delicious. And, guess what? I don’t even care for the “real” samoa cookies!! However, they are hubby’s favorite GS cookie so I knew I had to make this recipe when I saw it. It is worth buying the right sweeteners for this. I was a little concerned when making the caramel part because not being super experienced with keto baking, I thought it was too runny and then worried I cooked it too long and burned it – but I didn’t. So happy. Thank you Carolyn, this one is a major keeper and will help hubby on his keto lifestyle!! <3
Crystal says
Could I double this recipe and use a 9×13 dish? Or would it better to go through the steps twice? Also if you use extra swerve instead of BochaSweet does it still stay soft? Thanks much!
Carolyn says
Yes, you should be able to double it. The area of a 9×13 pan is 117 and of an 8×8 pan is 64 (2×64 = 128). So your bars will be a little thicker because you have a little less area. But close enough. Without Bocha Sweet, your topping will harden.
Karen Johansen says
RE Chocolate Filling and Drizzle:
Carolyn you might want to correct Drizzle recipe?
2 (ounces) coconut oil or butter should be 2 T I think
Love this recipe!
Carolyn says
You are correct, thanks for catching that!
Michele says
I made them with the ounces. It made for some very runny chocolate. I next time I will make it with T instead of ounces 🙂
Sybil Lee says
The “Sugar-free Chocolate”…is that sweetened (non-sugar sweetener) or not sweetened?
Carolyn says
Unsweetened chocolate, with no sweeteners whatsoever, is always listed as unsweetened chocolate. Sugar-free is sweetened… just not with sugar. If you click the link, it will take you to the example of what I used.
Loree says
Love them! I’m on batch two prep, think I’m going to use bigger pan. Trying to thin out bars and stretch this out a lil bit. First batch gone in a jiffy!
Heather says
Hey Carolyn!
Thank you so much for always providing amazing, easy-to-follow recipes that turn out delicious every time. I want to make these for my grandparents since they are diabetics and love the traditional GS cookies, but I don’t have Bocha Sweet. Could I substitute xylitol instead like you have suggested for your turtle candies?
Carolyn says
Yes, it should be fine for this.
Marguerite says
Not sure what happened, but the caramel didn’t thicken & was thin & runny. I’ve made your caramel sauce before & it turned out great. I followed the directions exactly, but for some reason it never thickened. If this happens again, would ¼ tsp of xanthm gum save it? The bars are tasty but are missing the soft chewiness of the caramel.
Carolyn says
Sure, you could try that.
Kaila Potts says
I’m definitely giving these a try tonight! Except now I think we are calling the MOMOAS 🤣🔥. I’ll probably add pumpkin spice, because I add it to everything. But I love your blog and your recipes.
Karen says
The absolute BEST sugar-free dessert we’ve tried since going low-carb. This was a hit at the potluck party we attended tonight. Even the non-low-carbers loved it. Thank you thank you thank you!!
Liz says
This were absolutely amazing. These are my fave Girl Scout cookie so I was so excited to try this. I was Keto for year before getting preggers and now I’m back post baby. After countless Keto recipes being made and my non Keto husband being forced taste tester he declared these were thd best of anything I’ve ever prepared. They are delicious and pretty foolproof. By far the best dessert recipes I found are on your site. Thanks!
michelle says
Thank you, thank you! Enjoy these so much, along with the Tagalongs! I love the shortbread dough. I’m wondering if you have a similar shortbread recipe for thumbprint cookies? I miss those being in the low carb world :). thanks so much, really appreciate all you do!!!
Susan says
I just discovered your website. Wow! This is the first recipe I’ve tried. Soooo yummy! My filling didn’t set up as much as I would’ve liked, but totally able to eat it as a bar. My husband loves them.
Penny says
I am making these as I post. I have a question, I used ghee with the brown sugar sweetener. The two never really combined and it got very hot, smoking in fact, but did not boil. I carefully added the cream and it behaved as described. [I’ve made lots sugar based caramels and I’m desperate to find a good substitute] I’d post a photo if i could.
Do I need to use butter, not ghee, for the caramel? I’m thinking there needs to be some milk solids to get the right chemical process?
Although they taste good, I’m feeling the carmel-y love I was expecting. [I used finely ground coconut rather than flaked, and I think it absorbed the caramel. I was excited to try the recipe and used what I had on hand.] I’ll make them again, but with butter and flaked coconut.
Thanks for all your great recipes! I’m going to hunt down your caramel recipes too!
Carolyn says
It’s the ghee, probably. Coconut oil does the same, where it never boils but smokes. Butter is not just oil, it has water and milk solids in it. So yes, it makes a very different caramel than ghee or coconut oil.
Elita from L.A. says
These are hands down the most delicious bars, keto or not, that I’ve had probably ever! Checks every box for me, chocolatey, gooey, sweet, just perfect! I cut my pan into 24 squares, because they are so rich (and it’s easier to share that way, because believe me, everyone who tries them loves them!), and with such a low net carb count, I don’t even feel guilty if I eat more than 1! THANK YOU FOR THESE, YOU NEVER CEASE TO PLEASE!!
Carolyn says
So glad you liked them!
Gale Dacalio says
I made these today ad they are yummy and very filling. One small one is plenty. Mine do seem a little soft, but I am going to put them in the fridge so that will make them sturdier. The crust is very sturdy just the filling seems soft. This recipe is definitely a keeper! Thanks.
Kim says
Super bummed. Made these for Christmas and the caramel coconut layer never formed up. Shortbread and chocolate were yummy but caramel was superb runny even after putting in fridge. I put in freezer hoping but would help but 5 minutes out and the caramel layer starts melting. Shortbread was great. Not sure how to firm up caramel as recipe was followed exactly
Carolyn says
You didn’t cook the caramel long enough, then. OR you used different sweeteners than I specified. Because this is my standard caramel sauce and it works for almost everyone who tries it.
Melissa says
Low carb and gluten free – amazing! These were gone off the counter top in flash!!!
Laura Reese says
Really love a keto recipe. This one is totally delicious. Thanks.
wilhelmina says
Oh wow! These bars are amazing. I can’t wait to make them again!
Carolyn says
So glad you liked it!
Erin says
Wow! They do taste just like the Samoa Cookies! Thanks for the low sugar version. One is filling and just perfect for a sweet treat.
Diane says
Has any one used coconut flour instead of almond flour?… if yes how much do I use?..
Carolyn says
It won’t work very well. Coconut flour doesn’t make a nice shortbread crust.
Danielle Baker says
I have never had a dessert fail until now! This sauce smoked like crazy and had s burnt taste. I followed the recipe exactly so I’m not sure what went wrong but such a disappointment
Carolyn says
You clearly had the heat too high… easy to do if you have an electric stove and not very good saucepans. Also… did you use different sweeteners?
David Smith says
Samoas and Caramel D-lites are two different cookies. One did not replace the other. They co-exist. Samoas are baked by the “real” bakery (with exciting, exotic names like tagalongs, do si dos, and trefoils) and have dark chocolate. Caramel D-lites are baked by the “fake” bakery (with bland, generic name like peanut butter patties, peanut butter sandwich cookies and shortbread cookies) and are made with imitation kiddie candy “milk” chocolate. If all you can get is the unsatisfying Caramel D-lites, you need to patronize another troop.
John Gallaugher says
These bars are fantastic!!! I screwed up the first caramel sauce but immediately redid it and it turned out fine. Too much heat on the first batch. I have to keep these in the far back of the freezer!! lol.
Michelle says
Hi Carolyn,
I too had trouble with the caramel sauce. The first batch did not boil over medium heat but instead began to smoke so I quickly poured it into a separate bowl, added the heavy cream, and noticed it was very thin so I set it aside and started over. However, my second attempt began to separate as it heated and burned over medium heat, and after 10 minutes had still not come to a boil. Little bubbles began to form on the surface of the butter sugar mixture but it never boiled. I used 1/2c Swerve brown, I couldn’t find the other sweetener, and on my stove I have numbers 10-1 so I cooked both batches over 4. Any other tips or tricks you could offer? I do love Samoa’s and would love to amend this recipe to make it work. Next time should I add the heavy cream to the pan immediately after the sugar melts but before it boils? Do you think that would that help keep the sugar from burning?
Thanks in advance,
Michelle
Michelle says
***UPDATE***
I made these bars with the first batch of caramel sauce I had made and let them sit in the fridge overnight before I cut into them. A little wet but tasted incredible! A keeper recipe for sure!