Keto Samoa Bars
{THM:S, Low Carb, Ketogenic, Sugar-Free}

Between the buttery crust, the caramel coconut filling or the delightful chocolate, these Keto Samoa Bars will make you forget there ever was a sugary cookie with this same name!

As I've spent time on Instagram and Pinterest, I've seen my fair share of modified Samoa Cookies.  From sugar-free, to low, carb, and even keto recipes, they run the gamut between good, bad, and the worst.

But the biggest problem?

Well, besides that you never know if they're going to be good or bad?

There's never enough topping!

Let's get real here: the crust on a samoa cookie is simply there to act as a holder for the delicious caramel, coconut topping drizzled with chocolate!  Kind of like a chip is only a dip holder in my world.

But back to samoas…..I decided to change it up and make these little bits of yumminess into big chunks of dessert in bar form.

So today I give you: Keto Samoa Bars

These Keto Samoa bars are easy enough to make that you can get it done before your kiddo wakes up from a nap, and healthful enough you can eat them without guilt!

For these, I pulled in the crust for my Keto Pecan Pie (from the Keto Holiday Cookbook), added in the caramel filling from my Keto Caramel Hazelnut Shortbread, and then added a hefty drizzle of Lakanto Sugar Free Chocolate (the ONLY keto chocolate my 5-year old daughter will eat!).

If you've been missing the flavor of these iconic Girl Scout Cookies, try these Keto Samoa Bars on for size!

Here's what you'll need:
Joseph's Lavash for the Crust, cut to size (approx. 1/2 Lavash)
1 T Grass-Fed Butter, melted
1 stick Grass-Fed Butter (I used KerryGold)
1/4 cup Golden Granulated Lakanto Sweetener*
1 cup unsweetened Coconut Flakes
1/2 tsp. Vanilla Extract
1 bar Lakanto Chocolate*

*use code “fitmomjourney” to save 20% on your Lakanto Order 🙂

Directions:
Preheat oven to 350. Grease a 9×9 pan with coconut oil cooking spray.  Cut your Joseph's Lavash to size, then lay it in the pan to make the crust.  Brush with melted butter and bake until browned, about 10 minutes.
Remove from the oven.  Break the Lakanto Chocolate Bar into pieces and lay evenly over the hot crust.  Let sit about 10 minutes, until chocolate is melted, then use a spoon to spread it evenly over the crust.
Place the pan in the refrigerator to cool completely before moving on to the next step.
Make the caramel: Melt the butter in a medium saucepan on your stovetop using medium-low heat.  Stir in the Lakanto Golden Granulated Sweetener and vanilla extract.  Continue stirring, turning the heat up to medium-high, until the caramel thickens and turns an amber color.  Stir in the coconut flakes, then pour over the prepared crust.
While the bars cool, melt the chocolate bar in a double boiler over medium heat.  Drizzle over the cooling bars.  Allow the bars to cool on the counter for 3-4 hours until firm, before placing in the refrigerator.  Cut into 9 or 16 bars, depending on the size you desire.

Nutrition Facts: (per bar, based on 9 bars to a pan)
192 Calories
19g Fat
7g Net Carbs
2g Protein

Nutrition Facts: (per bar, based on 16 bars to a pan)
108 Calories
10g Fat
4g Net Carbs
1g Protein

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Keto Pumpkin Cookies with Maple Cream Cheese Frosting
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3-Ingredient Keto Fudge
Peanut Butter No-Bake Pie
Raspberry Layer Cake with Mascarpone Cream

Yield: 16 bars

Keto Samoa Bars {THM:S, Low Carb, Ketogenic, Sugar-Free}

Print

Between the buttery crust, the caramel coconut filling or the delightful chocolate, these Keto Samoa Bars will make you forget there ever was a sugary cookie with this same name!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1/2 Joseph's Lavash for the Crust (approx. 1/2 Lavash)
• 1 T Grass-Fed Butter, melted
• 1 stick Grass-Fed Butter (I used KerryGold)
• 1/4 cup Golden Granulated Lakanto Sweetener*
• 1 cup unsweetened Coconut Flakes
• 1/2 tsp. Vanilla Extract
• 1 bar Lakanto Chocolate*

Instructions

Grease a 9x9 pan with coconut oil cooking spray. Cut your Joseph's Lavash to size, then lay it in the pan to make the crust. Brush with melted butter and set aside.

Make the caramel: Melt the butter in a medium saucepan on your stovetop using medium-low heat. Stir in the Lakanto Golden Granulated Sweetener and vanilla extract. Continue stirring, turning the heat up to medium-high, until the caramel thickens and turns an amber color. Stir in the coconut flakes, then pour over the prepared crust.

While the bars cool, melt the chocolate bar in a double boiler over medium heat. Drizzle over the cooling bars. Allow the bars to cool on the counter for 3-4 hours until firm, before placing in the refrigerator. Cut into 9 or 16 bars, depending on the size you desire.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Joseph's Lavash Bread Reduced Carb - 4 Square Breads
• 
  Golden Monkfruit 1:1 Sugar Substitute
• 
  NOW Foods Organic - Coconut Shred, Unsweet-10 oz
• 
  Sugar-Free Chocolate Bars 55% Cacao

Nutrition Information:

Yield:

16

Serving Size:

1 bar
Amount Per Serving: Calories: 108 Total Fat: 10g Carbohydrates: 4g Protein: 1g

xoxo,
Gretchen

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