Keto Samoa Bars
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.
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!
INGREDIENTS:
- 1 stick Grass-Fed Butter (I used KerryGold)
- 1/4 cup Golden Granulated Lakanto Sweetener*
- 1/2 Joseph's Lavash for the Crust (approx. 1/2 Lavash)
- 1 T Grass-Fed Butter, melted
- 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.