Keto Samoa Bars

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Let’s be sincere, Samoas are one of the best Lady Scout cookies. The wonderful mixture of toasted coconut, caramel, chocolate, and shortbread is a true dream. The perfect information of all is that these Samoa bars are keto-approved! Don’t be concerned, in case you do not eat keto however just like the sound of this recipe, we have Samoa Dessert Lasagna, Frozen Samoa Pie, Samoa Brownies, and Samoa Cheesecake Bars for you. (And hey, Samoa Martinis are fairly nice, too.)

Utilizing Swerve (an erythritol-based sweetener that is keto-friendly) implies that the caramel is a lot simpler to make than the common, non-keto model. Simply comply with the timing within the recipe intently to get it to the fitting consistency. Then, you may fold in a boatload of toasted coconut to make the bars Samoa-worthy. Lastly, the no-bake coconut-caramel fills the almond flour-based shortbread crust and you may prime the entire thing off with a drizzle of chocolate. It is merely heavenly.

YIELDS:
16 serving(s)

TOTAL TIME:
1 hr 35 minutes

CAL/SERV:
311

Ingredients

FOR THE CRUST:

  • Cooking spray
  • 2 c. almond flour
  • 1/4 c. Swerve confectioners’
  • 1/4 tsp. kosher salt
  • 1/2 c. (1 stick) melted butter

FOR FILLING:

  • 1/4 c. (½ stick) butter
  • 2/3 c. Swerve confectioners’
  • 1/2 c. heavy cream
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1 1/2 c. toasted unsweetened shredded coconut
  • 1/2 c. keto-friendly chocolate chips
  • 1 tbsp. coconut butter

Instructions

Step 1

Make crust: Preheat oven to 350º and line a 9″-x-9″ baking pan with parchment paper; grease with cooking spray. In a big bowl, whisk collectively almond flour, Swerve, and salt. Add melted butter and stir to mix.

Step 2

Press combination into ready pan in a fair layer and bake till calmly golden, 18 to twenty minutes.

Step 3

In the meantime, make the filling: Add butter to a small saucepan over medium-low warmth. When butter has melted and foam has subsided, stir in Swerve, cream, vanilla, and salt. Convey combination to a low simmer and prepare dinner, untouched, for quarter-hour.

Step 4

After quarter-hour, switch caramel to a heat-proof bowl and add shredded coconut. Stir in coconut and switch to baked crust. Clean into a fair layer, let cool to room temperature, then switch to fridge to agency up, about 1 hour.

Step 5

When able to serve, mix chocolate chips and coconut butter in a medium microwavable bowl and microwave till melted. Stir to mix and drizzle over coconut. Chill 5 minutes within the fridge, then lower into bars and serve.

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