

Yields:
16 serving(s)
Total Time:
1 hr 35 mins
Cal/Serv:
311
Let's be honest, Samoas are the best Girl Scout cookies. The glorious combination of toasted coconut, caramel, chocolate, and shortbread is a true dream. The best news of all is that these Samoa bars are keto-approved! Don't worry, if you don't eat keto but like the sound of this recipe, we've got Samoa Dessert Lasagna, Frozen Samoa Pie, Samoa Brownies, and Samoa Cheesecake Bars for you. (And hey, Samoa Martinis are pretty great, too.)
Using Swerve (an erythritol-based sweetener that's keto-friendly) means that the caramel is so much easier to make than the regular, non-keto version. Just follow the timing in the recipe closely to get it to the right consistency. Then, you'll fold in a boatload of toasted coconut to make the bars Samoa-worthy. Finally, the no-bake coconut-caramel fills the almond flour-based shortbread crust and you'll top the whole thing off with a drizzle of chocolate. It's simply heavenly.
Looking for more low-carb treats? We have plenty of Keto-friendly desserts to try out.
Have you made Keto Samoa Bars yet? Let us know how it went in the comments below!
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Ingredients
For the crust:
Cooking spray
- 2 cups
almond flour
- 1/4 cup
Swerve confectioners'
- 1/4 tsp.
kosher salt
- 1/2 cup
(1 stick) melted butter
For filling:
- 1/4 cup
(½ stick) butter
- 2/3 cup
Swerve confectioners'
- 1/2 cup
heavy cream
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 1 1/2 cups
toasted unsweetened shredded coconut
- 1/2 cup
keto-friendly chocolate chips
- 1 Tbsp.
coconut butter
Directions
- Step 1Make crust: Preheat oven to 350º and line a 9"-x-9" baking pan with parchment paper; grease with cooking spray. In a large bowl, whisk together almond flour, Swerve, and salt. Add melted butter and stir to combine.
- Step 2Press mixture into prepared pan in an even layer and bake until lightly golden, 18 to 20 minutes.
- Step 3Meanwhile, make the filling: Add butter to a small saucepan over medium-low heat. When butter has melted and foam has subsided, stir in Swerve, cream, vanilla, and salt. Bring mixture to a low simmer and cook, untouched, for 15 minutes.
- Step 4After 15 minutes, transfer caramel to a heat-proof bowl and add shredded coconut. Stir in coconut and transfer to baked crust. Smooth into an even layer, let cool to room temperature, then transfer to refrigerator to firm up, about 1 hour.
- Step 5When ready to serve, combine chocolate chips and coconut butter in a medium microwavable bowl and microwave until melted. Stir to combine and drizzle over coconut. Chill 5 minutes in the refrigerator, then cut into bars and serve.
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