Go Back

Easy Samoas Cookie Bars

These Easy Samoas Cookie Bars are a delicious keto-friendly dessert that captures the nostalgic flavors of traditional Samoas cookies while keeping carbs low.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 2 cups Almond Flour Serves as the foundation for the cookie base.
  • 1/4 cup Erythritol Sugar alternative to sweeten the cookie base.
  • 1 pinch Salt
  • 1/2 cup Coconut Oil, melted Provides moisture and a subtle coconut flavor.
  • 1 large Egg, beaten Binds the ingredients together.
For the Coconut Topping
  • 1 cup Unsweetened Shredded Coconut Adds texture and coconut flavor.
  • 1/2 cup Unsweetened Coconut Cream To create the topping mixture.
  • 1/4 cup Erythritol Sweetener for the topping.
  • 1 pinch Salt
For Coating
  • 1 cup Dark Chocolate (90% cacao or higher) For drizzling or spreading over the bars.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, combine almond flour, erythritol, and a pinch of salt. Incorporate melted coconut oil and the beaten egg into the dry ingredients. Mix well until a crumbly dough forms.
  3. Press the mixture firmly into the prepared baking dish, forming an even layer. Bake for about 15 minutes or until slightly golden around the edges. Remove from the oven and let it cool.
Toast Coconut and Prepare Topping
  1. While the base is cooling, toast shredded coconut in a skillet over medium heat until golden brown, about 5–7 minutes. Set aside to cool.
  2. In a saucepan, combine coconut cream, erythritol, and a pinch of salt. Heat gently until erythritol dissolves. Add toasted coconut and mix to combine. Allow the mixture to cool for a few minutes to thicken slightly.
Assembly
  1. Spread the coconut topping evenly over the cooled cookie base, pressing down gently to adhere. Refrigerate for at least 30 minutes to set.
  2. Melt the dark chocolate in a microwave or double boiler. Drizzle or spread the chocolate over the cooled bars and let it set.
  3. Cut into squares and enjoy your keto Samoas Cookie Bars!

Notes

Store the bars in an airtight container in the fridge for up to a week or freeze them individually for longer storage. Adjust the sweetness level by varying the amount of erythritol used.