Easy Samoas Cookie Bars
These Easy Samoas Cookie Bars are a delightful sugar-free, low-carb, and keto-friendly treat, perfect for satisfying your sweet cravings without the guilt. They feature a buttery almond flour crust, a rich coconut caramel layer, and a luscious chocolate drizzle.
Equipment
- 8x8 inch baking pan
- Parchment Paper
- Medium Bowl
- Saucepan
Ingredients
Crust
- 3 tablespoons melted butter
- 3/4 cup almond flour
- 1 tablespoon sugar-free sweetener (like erythritol or monk fruit blend)
Coconut Caramel Layer
- 3 tablespoons butter
- 1/3 cup sugar-free sweetener (like erythritol or monk fruit blend)
- 4 tablespoons heavy cream divided
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1.5 cups unsweetened coconut flakes
- 1/2 cup sugar-free chocolate chips
Instructions
- Prep & Preheat: Get your oven ready by preheating it to 350°F (175°C). Lightly grease an 8x8 inch baking pan, and for super easy removal, you can line it with parchment paper.
- Make the Crust: In a medium bowl, simply whisk together the melted butter, almond flour, and 1 tablespoon of sugar-free sweetener until everything is well combined. Press this mixture evenly into the bottom of your prepared pan.
- Bake the Crust: Bake the crust for 15-20 minutes, or until it turns a lovely golden brown. Let it cool slightly while you prepare your delicious caramel topping.
- Start the Caramel: While the crust cools, begin your creamy caramel. In a saucepan over medium heat, combine 3 tablespoons of butter, 1/3 cup of sugar-free sweetener, and 2 tablespoons of heavy cream. Stir gently until the sweetener has completely dissolved.
- Cook the Caramel: Add the vanilla extract. Continue to cook, stirring occasionally, until the mixture transforms into a beautiful deep golden brown. Keep a close eye on it, as caramel can change quickly!
- Finish the Caramel: As soon as it reaches that perfect deep color, immediately take it off the heat. Stir in the remaining 2 tablespoons of heavy cream until the caramel becomes wonderfully smooth. Add the pinch of salt, then stir in the unsweetened coconut flakes until everything is perfectly coated.
- Assemble the Bars: Gently spread this rich coconut caramel mixture evenly over your cooled crust.
- Drizzle with Chocolate: Melt your sugar-free chocolate chips (a quick microwave method works perfectly, stirring every 30 seconds until mostly melted, then stir until smooth. A tiny bit of coconut oil can help make it extra drizzy!). Drizzle generously over the coconut caramel layer.
- Set & Serve: Allow the bars to cool completely, either at room temperature or in the fridge, until the chocolate has set firm. Once firm, cut them into 16 delightful pieces and enjoy your healthy, homemade Samoas treat!
Notes
These delightful Samoas Cookie Bars are a healthy, homemade treat! For super easy removal, consider lining your baking pan with parchment paper. Keep a close eye on the caramel as it cooks, as it can change quickly. For the chocolate drizzle, a tiny bit of coconut oil can help make it extra smooth and drizzy.
Nutrition Information (per serving):
Calories: 154
Total Carbs: 4g
Net Carbs: 1g
Fats: 16g
Protein: 2g
Calories: 154
Total Carbs: 4g
Net Carbs: 1g
Fats: 16g
Protein: 2g
