So one of the biggest complaints (well concerns I guess) from some newbie Keto folks is the cravings for sweets. Trust me, I get it! A lot of people don’t realize all the alternatives you can have of some of your favorites and still stay on track. It just isn’t convenient, and it does take some planning; but it is well worth it! Since everyone seemed to love the Keto Thin Mints recipe, we decided we’d share the Keto Samoa Cookie bars for you Girl Scout Cookie loving Ketoers!
These are a great alternative to your favorite coconut Samoa Girl Scout Cookies, and I Swear the flavor is totally on point! Trust me! Make them and let me know!
Preheat the oven to 325F. Whisk together the almond flour, stevia sweetener, and salt. Melt butter and into flour mixture until the mixture is well incorporated and crumbly.
Flatten out the mixture into an 8×8 baking pan and press firmly into the bottom. You can also add a layer of parchment paper in the bottom if you want an easier way to pull the bars out.
Bake 15 to 18 minutes, until just golden brown. Remove and let cool. While this is cooling you can prepare your filling.
Chocolate Filling/Drizzle:
In a microwave safe bowl, melt the chocolate and coconut oil stirring in between, I did 30 second increments until melted and smooth.
Use about 2/3 of the chocolate mixture and spread over the cooled almond crust.
Coconut/ Carmel Filling:
Over medium heat in a small skillet spread the coconut. Stirring frequently, until toasted and light golden brown. Set aside.
Over medium heat in a large saucepan, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil approximately 3 to 5 minutes.
Remove from heat and add the vanilla, cream and salt. The mixture will bubble and this is normal.
Slowly stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Let cool (about 1 hour), then cut into squares. Reheat remaining chocolate mixture and drizzle over the bars.
Preheat the oven to 325F. Whisk together the almond flour, stevia sweetener, and salt. Melt butter and into flour mixture until the mixture is well incorporated and crumbly.
Flatten out the mixture into an 8x8 baking pan and press firmly into the bottom. You can also add a layer of parchment paper in the bottom if you want an easier way to pull the bars out.
Bake 15 to 18 minutes, until just golden brown. Remove and let cool. While this is cooling you can prepare your filling.
Chocolate Filling/Drizzle:
In a microwave safe bowl, melt the chocolate and coconut oil stirring in between, I did 30 second increments until melted and smooth.
Use about 2/3 of the chocolate mixture and spread over the cooled almond crust.
Coconut/ Carmel Filling:
Over medium heat in a small skillet spread the coconut. Stirring frequently, until toasted and light golden brown. Set aside.
Over medium heat in a large saucepan, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil approximately 3 to 5 minutes.
Remove from heat and add the vanilla, cream and salt. The mixture will bubble and this is normal.
Slowly stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Let cool (about 1 hour), then cut into squares. Reheat remaining chocolate mixture and drizzle over the bars.