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–+ servings

Keto Samoa Cookie Bars

These keto Samoa cookie bars capture all the classic coconut caramel cookie flavor you love. A perfect low carb and keto friendly treat worth every bite.
Keto Samoa Cookie Bars
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 230 kcal
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Ingredients
  

For the Shortbread Base

  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1/3 cup Powdered Erythritol
  • 1/3 cup Butter, melted
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt

For the Coconut Caramel Topping

  • 2 cups Unsweetened Shredded Coconut
  • 1/3 cup Butter
  • 1/3 cup Golden Monk Fruit Sweetener
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt

For the Chocolate Drizzle

  • 3 oz Sugar-Free Dark Chocolate, chopped
  • 1 tsp Coconut Oil

Instructions
 

  • Preheat your oven to 350F. Line an 8x8 baking pan with parchment paper. Combine the almond flour, coconut flour, powdered erythritol, and salt in a bowl. Stir in the melted butter and vanilla extract until a crumbly dough forms. Press firmly into the pan and bake for 14 to 16 minutes until golden. Let cool.
  • Spread the shredded coconut on a baking sheet and toast in the oven at 350F for 4 to 6 minutes, stirring halfway, until golden brown. Watch closely as it can burn quickly. Remove and set aside.
  • In a medium saucepan over medium heat, melt the butter and golden monk fruit sweetener together. Stir frequently and cook for 3 to 4 minutes until the mixture darkens slightly and smells like caramel.
    Add the heavy whipping cream carefully as it will bubble up. Stir in the vanilla extract and salt, then cook for another 2 minutes until thickened.
  • Fold the toasted coconut into the caramel sauce until every strand is well coated.
  • Spread the coconut caramel mixture evenly over the cooled shortbread base, pressing it down gently with the back of a spoon.
  • Melt the sugar-free dark chocolate with coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle the chocolate over the coconut layer in thin lines.
  • Refrigerate for at least 1 hour until the chocolate sets and the bars are firm. Lift out using the parchment and slice into bars.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 5gProtein: 4gFat: 22g
Keyword coconut caramel bars, keto samoa cookies, low carb, sugar free dessert
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