Here’s hoping you all had as a happy a holiday as our family did! Also, hoping this new year brings better and brighter things for us all.
Did you have trouble over the holidays or were you able to convert enough of your favorites to low carb that even if your macros weren’t spot on, that you were still eating relatively low carb? It’s important to allow yourself some wiggle room at big events. Sometimes it isn’t easy to be strictly “keto” even if you make low carb alternatives. But, this won’t be how you eat every day, so take it in stride if you weren’t strict during this high volume sugar time of year.
I wanted to be sure and say this as many people “fall off the wagon” during the holidays, but, the key to getting back on track is to not view it as “falling off the wagon.” Instead you simply chose not to make the “best” low carb choices during this time. Now, the holidays are soon to be in the past, simply continue with your low carb lifestyle. Remember you aren’t on a diet, this is for life, so in REAL life people sometimes choose to do things that aren’t the “best” option. Just don’t let it be the excuse to go back to the SAD diet (Standard American Diet). A day or two of higher carb isn’t going to derail your lifestyle.
So, how did I get to this recipe, well my granddaughter is a girl scout, and I remember (before I knew I had celiac disease) eating the Samoa Cookies…yummy! Well, she is selling them so, I got “hungry” for them. They are also my daughter’s favorite and she is doing the lazy-man keto, so I decided to try and make some.
These are not the lowest carb treat so, you might need to use a bit of planning. Honestly, I found them to be pretty rich, so even though the macros are based on 16 cookie bars, you may only want to eat a half of one anyway.
I hope you enjoy them as much as we are!
- 3/4 cup coconut flour
- 6 Tbsp butter may use ghee or coconut oil
- 1/2 tsp vanilla
- 1/2 tsp xanthan gum
- 1/4 cup keto friendly sweetener I used Allulose
- 1/2 cup butter
- 3/4 cup keto friendly sweetener
- 1 Tbsp rum optional or may use rum flavoring
- 1 tsp vanilla
- 2 cups macaroon coconut (finely shredded)
- 1 bar Lily’s dark chocolate may use any dark chocolate you prefer
Preheat oven to 350° F. line an 8×8 baking pan with parchment paper or spray with coconut oil.
Add all cookie ingredients to food processor
pulse until it forms sandy crumbs
press cookie dough into bottom of prepared baking dish
Bake about 15 mins until golden
While cookie is baking; in a heavy saucepan or double boiler add butter, sugar, and rum (if using)
Stirring occasionally (especially while butter is melting) bring temperature up to between 240-250° F. on a candy thermometer (if not using a thermomter this is the point where it if you cool a bit, it’s soft and stringy). Remove from heat and add macaroon (finely shredded) coconut
stir until coconut is completely mixed into the caramel filling
Once baked, sprinkle the cookie base (while still hot) with half of the dark chocolate bar finely chopped. Then add the coconut caramel filling (also still hot) layer evenly over the cookie and chocolate layers
In a microwave safe dish, melt the other half of the chocolate bar (about 30-45 seconds).
Drizzle melted chocolate over the top of the cookie bars. Cool completely before slicing.
Macros are based on using a Lily’s Dark Chocolate bar and dividing into 16 bars
total fat 16.8 g
net carbs 3.1 g
protein 1.8 g
Another update from CJOK Kitchen mixes:
I will be interviewed at a kitchen incubator (with product tasting) on Jan. 4th, 2019. If they like my products, I will be able to lease the commercial kitchen and produce my mixes for sale here on the website. If you are interested in ordering dry mixes, please contact me at info@CJOK-Kitchen.com and let me know. I will then email you once I know if I was accepted and when the mixes will be ready to ship.
If you are in the Orlando area, I will have a booth again at the Winter Haven Downtown Market and will have mixes for sale:
Low Carb Brown Bread Mix – $5.80
Low Carb Chocolate Cake Mix – $6.80
Low Carb Muffin/Cupcake Mis – $6.80
Low Carb Pancake/Waffle Mix – $14.70
I have a few packages of Low Carb Snickerdoodle Cookie Mix left – $5.80