Best Keto Samoa Bars Recipe

Andrew Bui

Let’s be honest, Samoas are the best Girl Scout cookies. The glorious combination of toasted coconut, caramel, chocolate, and shortbread is a true dream. The best news of all is that these Samoa bars are keto-approved! Don’t worry, if you don’t eat keto but like the sound of this recipe, we’ve got Samoa Lasagna Dessert, Frozen Samoa Pie, Samoa Browniesand Samoa Cheesecake Bars for you. (And hey, Samoa Martinis are pretty great, too.)

Using Swerve (an erythritol-based sweetener that’s keto-friendly) means that the caramel is so much easier to make than the regular, non-keto version. Just follow the timing in the recipe closely to get it to the right consistency. Then, you’ll fold in a boatload of toasted coconut to make the Samoa-worthy bars. Finally, the no-bake coconut-caramel fills the almond flour-based shortbread crust and you’ll top the whole thing off with a drizzle of chocolate. It’s simply heavenly.

Looking for more low-carb treats? We have plenty of Keto-friendly desserts to try out.

Have you made Keto Samoa Bars yet? Let us know how it went in the comments below!

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Cal / Serv:



Total Time:





For the crust:

1/4 c.

Swerve confectioners’

1/2 c.

(1 stick) melted butter

For filling:

2/3 c.

Swerve confectioners’

1 tsp.

pure vanilla extract

1 1/2 c.

toasted unsweetened shredded coconut

1/2 c.

keto-friendly chocolate chips

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  1. Make crust: Preheat oven to 350º and line a 9 “-x-9” baking pan with parchment paper; grease with cooking spray. In a large bowl, whisk together almond flour, Swerve, and salt. Add melted butter and stir to combine.
  2. Press mixture into prepared pan in an even layer and bake until lightly golden, 18 to 20 minutes.
  3. Meanwhile, make the filling: Add butter to a small saucepan over medium-low heat. When butter has melted and foam has subsided, stir in Swerve, cream, vanilla, and salt. Bring mixture to a low simmer and cook, untouched, for 15 minutes.
  4. After 15 minutes, transfer the caramel to a heat-proof bowl and add shredded coconut. Stir in coconut and transfer to baked crust. Smooth into an even layer, let cool to room temperature, then transfer to refrigerator to firm up, about 1 hour.
  5. When ready to serve, combine chocolate chips and coconut butter in a medium microwavable bowl and microwave until melted. Stir to combine and drizzle over coconut. Chill 5 minutes in the refrigerator, then cut into bars and serve.

Nutrition (per serving): 271 calories, 4 g protein, 17 g carbohydrates, 5 g fiber, 2 g sugar, 26 g fat, 14 g saturated fat, 99 mg sodium

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keto samoa bars

Andrew Bui

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