Keto & GF Samoa Cookies These are honestly a fairly simple cookie to make. Common questions I get often in regards to keto baking are-
Do I need the xanthan gum? Honestly, I don’t add it unless it’s important. When you have a lack of gluten (the protein in normal flour that provides structure) the cookies tend to be too crumbly. You can sub with cornstarch or arrowroot powder but adjust the carbs.
For the caramel- In my experience as a culinary arts teacher… the only low carb sweetener that really acts like real sugar is allulose (or tagatose). I bought a bag from amazon and its around $20 so heads up. No other sweetener will stay a chewy caramel consistency. I also use it to make keto simple syrup for cocktails too. So to me, it’s worth the investment.
This makes 30-32 cookies. I based the macros on 30. Each cookie is 13 g fat, 1 net carb, 2 g protein
Serves: 30 Cooking Time: 11-13 minutes
1 1/2 cups Almond Flour
3/4 cup Low Carb Sweetener (I like the Lakanto brand)
6 tbsp Cold Butter, diced into chunks
1 tsp. Vanilla
1 tsp. Baking Powder
1 tsp. Xanthan Gum (DO NOT OMIT)
4 tbsp Butter
6 tbsp. Heavy Cream
1/2 cup Allulose based low carb sweetener (see notes in the blog post above)
In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by pulsing until mixed.
Add in the diced cold butter and the vanilla. Pulse again until the mixture is not longer dry but resembles bread crumbs. Then add in the egg and pulse again until the mixture looks like a thick cookie dough.
Dump the dough out on a long piece of parchment paper. I use the rubber spatula to create a more rectangular shape to the dough. Roll the dough up into the parchment paper to for a log. Create a log that is 10″ long and twist off the sides tightly so that the dough will take the shape of the parchment paper. Place in the freezer for 45-50 minutes. If you plan on baking later (within 24 hours) refrigerate until ready to bake, then follow the freezer directions prior to baking.
Place in the freezer for 45-50 minutes or until solid to the touch, If you plan on baking at a later time, keep in the fridge and then place in the freezer prior to the actual bake time.
Once solid, remove from the freezer and with a sharp knife, slice 1/4″ cookie dough rounds off of the log. You should get 30-32 cookies.
Preheat the oven to 350 F. Place parchment paper onto the cookie sheet.
To get the signature hole to the samoa, I used the base of a piping tip to cut out a 1/2″ size hole. The hole is merely decorative and not necessary, you could omit this step if you don’t have something to make the hole!
If the cookie dough seems to have warmed up a bit prior to baking, place the cookie sheets with the dough layed out, back into the freezer for a few minutes to set. This helps keep them solid and to not spread out too much during baking.
Bake for 11-13 minutes (my cookies liked the 13 minute mark). They will just get slightly brown right at the edge and will still be soft when you remove them from the oven. You need to let them set and fully cool for them to become crispier like a classic shortbread.
While they are cooling, make the caramel. In a pot over medium-low heat, melt the butter. Once the butter is lightly browned, add in the allulose (see blog post for more information about this type of sweetener) and the heavy cream. Whisk until it is all combined and add a pinch of sea salt. Let it cook on low heat for about 5-7 more minutes.
Remove from the heat and stir in the unsweetened coconut flakes and let it cool slightly (let it rest for 5-10 minutes).
Once the cookies have cooled, spread about 2 tsp of the coconut caramel mixture onto the cookies with a butter knife.
In a microwavable safe bowl, melt the chocolate on half power for 30 seconds and stir well. Continue this until it is fully melted. Place in a piping bag (or plastic bag) and snip a small edge off at the bottom. Drizzle the chocolate over the top and allow it to set before serving.