KETO GIRL SCOUT SAMOA COOKIE BARS

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Ah, it’s Girl Scout cookie time, and you’re on Keto?! There’s nothing worse for me when we do Keto, than to miss out on dessert. 

And Samoa’s are my favorite Girl Scout cookies. 

If you’re like me, you might be contemplating ditching the Keto diet for a bit just so you can enjoy the Girl Scout cookie season. 

But we got you sis! No need to jump ship on the diet, we have an awesome switch for you. 

Today we’re sharing with you our Keto Samoa Cookie Bars that will make you miss the Girl Scout cookie run a whole lot less this year.

Ok, so as much as we are into easy ingredients, you’ve probably realized that Keto doesn’t necessarily have “easy” baking ingredients. That’s because flour and sugar are usually staples in everyone’s house, and yet while you’re on Keto, those are the big things to stay away from. 

So we have to improvise and try to find ingredients that are going to replace those. 

For this recipe, the ingredients you probably don’t have just stocked in your kitchen on a normal basis  and one’s that may be a bit harder to find will be:

-Almond Flour

-Stevia Sweetener

-Swerve Brown 

So if you’re in and wanting to jump on this Keto creation, follow along with us, as we make your new favorite Keto Girl Scout substitution!

If you’re looking for some other flavors, try these pecan bars.

Keto Samoa Cookie Bars

*Makes about 14-16 small bars

Ingredients: 

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

Instructions: 

Almond Flour Crust:

1. Preheat the oven to 325º F.

2. Whisk together the almond flour, stevia sweetener, and salt.

3. Melt butter and into flour mixture until the mixture is well incorporated and crumbly.

4. Flatten out the mixture into an 8×8 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. 

5. Bake 15 to 18 minutes, until just golden brown. Remove and let cool.  While this is cooling you can prepare your filling. 

Chocolate Filling/Drizzle:

1. In a microwave safe bowl, melt the chocolate and coconut oil stirring in between, I did 30 second increments until melted and smooth.
   
2. Use about 2/3 of the chocolate mixture and spread over the cooled almond crust. 

Coconut/ Carmel  Filling:

1. Over medium heat in a small skillet spread the coconut. Stirring frequently, until toasted and light golden brown. Set aside. 

2. 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. 

3. Remove from heat and add the vanilla, cream and salt. The mixture will bubble and this is normal. 

4. Slowly stir in the toasted coconut. Spread the mixture over the chocolate-covered crust.

5. Let cool (about 1 hour), then cut into squares.

6. Reheat remaining chocolate mixture and drizzle over the bars.

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