Keto Samoa Bars Recipe

Keto Samoa Cookie Bars piled up on a white cake stand on a white table.

You won't crave Girl Scout cookies with these delicious Keto Samoa Bars. You will love these low carb shortbread bars topped with chewy coconut caramel and rich dark chocolate!

Course Dessert

Cuisine American

Keyword Samoa Cookie Bars, Samoa Cookies Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 201kcal

Ingredients

Crust

1 1/4 cups almond flour
1/4 cup erythritol sweetener
1/4 tsp salt
1/4 cup butter, melted

Chocolate Filling and Drizzle:

4 ounces sugar free dark chocolate chopped
2 tbsp butter

Coconut Caramel Filling:

1 1/2 cups shredded coconut
3 tbsp butter
1/3 cup allulose or xylitol
3 tbsp brown sugar replacement
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
1/4 tsp salt

Instructions

Crust

Preheat the oven to 325ºF. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
Turn out the mixture into an 8x8 baking pan and press firmly and evenly into the bottom. Bake about 15 to 18 minutes, until just golden brown. Remove and let cool while preparing the filling.

Chocolate Filling/Drizzle

In a small microwave safe bowl, melt the chocolate and butter 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.
Spread about two thirds of the chocolate mixture over the cooled crust.

Coconut Caramel Filling

In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside.
In a large saucepan over medium heat, combine the butter and sweeteners. Cook until melted, stirring frequently, and then bring to a low boil. Cook 3 to 5 minutes, until deep amber.
Remove from heat and add the cream, vanilla, and salt. The mixture will bubble vigorously, this is normal. Return to medium low heat and continue to cook another 2 to 3 minutes, until the mixture begins to thicken.
Stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Chill 1 hour and before cutting into squares. Gently reheat remaining chocolate mixture and drizzle over the bars.

Notes

Pro Tip: Keep a close eye on the coconut when you are toasting it, as it can burn easily. You want to stir it almost constantly, until it becomes lightly browned. Once most of the shreds are golden, remove the pan from over the heat. Stir it a few more times as it cools, since the heat of the pan will continue to toast the shreds.

Storage Information: Store the bars in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. You can also freeze them for up to 3 months.

Nutrition