Low Carb Samoa Bars

Low Carb Samoa Bars
Prep Time
10 mins
Cook Time
15 mins
2 hrs
Total Time
25 mins
Course: Dessert
Cuisine: Keto
Servings: 16 servings
Calories: 188 kcal
  • 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
Cookie base
  1. Preheat oven to 350° F. line an 8×8 baking pan with parchment paper or spray with coconut oil.

  2. Add all cookie ingredients to food processor

  3. pulse until it forms sandy crumbs

  4. press cookie dough into bottom of prepared baking dish

  5. Bake about 15 mins until golden

  1. While cookie is baking; in a heavy saucepan or double boiler add butter, sugar, and rum (if using)

  2. 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

  3. stir until coconut is completely mixed into the caramel filling

  1. 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

  2. In a microwave safe dish, melt the other half of the chocolate bar (about 30-45 seconds).

  3. Drizzle melted chocolate over the top of the cookie bars. Cool completely before slicing.

Recipe Notes

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