1 ¼ cups almond flour (125g)
¼ cup Swerve Sweetener
¼ teaspoon salt
¼ cup butter, melted
Chocolate Filling and Drizzle:
4 ounces sugar free dark chocolate , chopped
2 tablespoon coconut oil or butter
Coconut Caramel Filling:
1 ½ cups shredded coconut

3 tablespoon butter
¼ cup Swerve Brown
¼ cup Bocha Sweet or additional Swerve Brown
¾ cup heavy whipping cream
½ teaspoon vanilla extract
¼ teaspoon salt



  • Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
  • Turn out the mixture into an 8×8 baking pan and press firmly into the bottom. Bake about 15 to 18 minutes, until just golden brown. Remove and let cool while preparing the filling.

Chocolate Filling/Drizzle:

  • In a small microwave safe bowl, melt the chocolate and coconut oil in 30 second increments, stirring in between, until melted and smooth. Alternatively, you can melt it double boiler style over a pan of barely simmering water.
  • Spread about ⅔ of the chocolate mixture over the cooled crust.

Coconut Filling:

  • In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside.
  • In a large saucepan over medium heat, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil 3 to 5 minutes, until golden.
  • Remove from heat and add the cream, vanilla, and salt. The mixture will bubble vigorously, this is normal.
  • Stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Let cool completely (about 1 hour), then cut into squares. Gently reheat remaining chocolate mixture and drizzle over the bars.
Nutrition Facts
Samoa Cookie Bars – Keto and Sugar-Free
Amount Per Serving (1 bar)
Calories 216Calories from Fat 190
% Daily Value*
Fat 21.1g32%
Carbohydrates 6.5g2%
Fiber 3.1g12%
Protein 2.9g6%
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