Keto Samoa Cookie Bars
*Makes about 14-16 small bars
Almond Flour Crust
- 1 1/4 cups almond flour
- 1/4 cup Stevia Sweetener
- 1/4 tsp salt
- 1/4 cup butter melted
Chocolate Filling and Drizzle:
- 4 ounces sugar free chocolate chips
- 2 tbsp coconut oil or butter
Coconut Caramel Filling:
- 1 1/2 cups shredded coconut
- 3 tbsp butter
- 1/2 cup Swerve Brown
- 3/4 cup heavy whipping cream
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
Almond Flour Crust:
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.
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.
Calories: 223kcal | Carbohydrates: 11g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 29mg | Sodium: 143mg | Potassium: 37mg | Fiber: 2g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg