Keto Samoa Cookie Bars

‘Tis the season for the Girl Scout cookies! But, sadly, those are not something that we can all indulge on, even if they are just a once-in-awhile treat. Maybe someday the Girl Scouts will start offering some allergen friend options. But, until then, you can always use this recipe to soothe your cravings. :)

This is my take on the classic samoa cookie, but instead of cookies we turned them into bars! Now you can easily whip up a batch whenever you’re craving them. I like to call them party bars because they are the perfect sugar-free sweet treat to serve at parties.

I made these bars more on the thicker side but if you’d prefer a thin bar that is more like the cookie version, you can easily just use a bigger pan than what is called for and double the caramel recipe.

Another tip for this recipe is that to give these bars the traditional Samoa cookie look, take the time to dip the bottoms of the bars in the chocolate and then stick them back in the fridge to chill. This will help you achieve that classic look.

Did I mention that these bars come together in a flash? When it comes to making traditional Samoa’s (which is fun too — check out this recipe), it’s a little bit more time consuming. With these beauties, you just press the dough into the pan, bake, add the toppings, chill, and eat!

These bars make for an excellent treat to store in the freezer or fridge in a sealed container to have handy when a sweet craving strikes. I find that having something like this available really helps keep my eating on track. Rather than reaching for junk, I’m satiated and happy to have one of these!

Keto Samoa Cookie Bars

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Yield: 20 Bars

Author: Brittany Angell

Prep time: 30 MinCook time: 15 MinInactive time: 60 MinTotal time: 1 H & 45 M

Ingredients

Shortbread

• 1/2 Cup Coconut Flour (84 grams)
• 3/4 Cup Lupin Flour + 2 Tbsp ( grams) (I likeLupina Brand Lupin Flour andLodi Brand Lupin Flour)
• 1 Cup Spectrum Shortening (192 grams)
• 1/2 Cup Keto Granulated Sugar (106 grams) (like Swerve or Lakanto)
• 1 Tsp Xanthan Gum or Guar Gum
• 1 Tbsp Vanilla Extract
• 1 Tsp Double Acting Baking Powder
• 1 Large Egg
• 1/2 Tsp Himalayan Salt

Caramel

• 3/4 Cups + 6 Tbsp Heavy Cream OR Coconut Cream (for dairy free)
• 1/4 Cup + 2 Tbsp Sukrin Gold Brown Sugar (Brown Sugar Swerve will work too)
• 1/4 Cup + 2 Tbsp Sugar Free Maple Syrup
• 6 Tbsp Salted Butter or Butter Flavored Coconut Oil (for dairy free)
• 1 1/2 Tbsp Molasses
• 1/4 + 1/8 Tsp Himalayan Salt

Toppings

• 1 1/4 Cup Toasted Coconut Flakes
• 1 Cup Dark Chocolate Chips (Lily’s has the lowest carb count and is dairy-free. Dark chocolate chips are not much higher in carbs. For dairy free use Enjoy Life Dark Chocolate Morsels)
• 2 1/2 Tsp Coconut Oil

Instructions

1. Preheat the oven to 325 degrees and line a 7x7 pan with parchment paper.
2. Using a mixer or by hand start combining the coconut flour, lupin flour, shortening, sugar, xanthan gum, vanilla, baking powder, egg, and salt until a dough has formed.
3. Press the dough into the pan evenly and place into the oven for 15- 20 minutes or until the edges become golden brown. Set aside to cool once the shortbread is done.
4. While the shortbread is cooking start making the caramel sauce. In a saucepan, combine the cream, Sukrin Gold, maple syrup, butter, molasses, and salt to the pan on medium high heat, bringing it to a boil. The caramel will darken as it continues to boil, so keep an eye on it for 10 to 15 minutes to achieve the desired consistency and avoid burning the caramel.
5. Once the shortbread is cooled, pour the caramel over it and use a spatula to evenly spread the caramel covering the entire top of the shortbread.
6. Add the toasted coconut flakes on top of the caramel and press it into the caramel so that the flakes will mix in. If you’d like a little extra crunch, add a little bit a extra coconut flakes just on top. Place the bars into the refrigerator for 30 to 60 minutes.
7. Melt the chocolate chips and coconut oil in the microwave in 30 second intervals making sure to mix in between, until the chocolate is smooth.
8. Remove the bars from the fridge and cut into 20 pieces. Spread the bars apart and drizzle the chocolate over the bars so that some chocolate goes over the sides.
9. With the leftover chocolate you can dunk the bottom of the bars in chocolate to give them the classic Samoa look.
10. Store the bars into a sealed container in the fridge.