Low Carb Samoa Cookies
Indulge in the guilt-free decadence of Low Carb Samoa Cookies, a healthier twist on everyone’s favorite Girl Scout treat! These keto-friendly cookies feature a buttery almond flour base topped with golden toasted coconut and luscious sugar-free caramel, finished with a drizzle of rich, melted sugar-free chocolate. Perfectly chewy and loaded with flavor, this low-carb and gluten-free recipe comes together in just under an hour, making it an ideal sweet treat for those following a keto or low-sugar lifestyle. With only a few simple steps and wholesome ingredients like almond flour, coconut oil, and sugar substitutes, you can satisfy your cookie cravings without compromising your healthy eating goals. Whether you're meal prepping or looking for a dessert to share, these Low Carb Samoa Cookies are destined to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 cup Unsweetened shredded coconut
- 0.5 cup Butter
- 0.33 cup Erythritol or sugar substitute
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Sugar-free caramel sauce
- 0.75 cup Lily's Chocolate Chips or other sugar-free chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large skillet over medium heat, toast the shredded coconut by occasionally stirring it until it turns golden brown. Transfer the toasted coconut to a bowl to cool.
In a mixing bowl, combine the almond flour, erythritol, salt, and vanilla extract.
Melt the butter and pour it into the dry ingredients. Mix until the dough comes together.
Use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheet. Flatten each piece and make a small hole in the center with your thumb or a utensil to create a donut shape.
Bake the cookies for about 10-12 minutes or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, spoon the sugar-free caramel sauce over the top of each, and sprinkle with the toasted coconut.
Chill the cookies in the fridge for 15 minutes to help the caramel sauce set.
In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth.
Dip the bottoms of each cookie into the melted chocolate and place back on the parchment-lined baking sheet.
Drizzle any remaining melted chocolate over the tops of the cookies for decoration.
Place the cookies back in the fridge or freezer to set the chocolate for about 10 minutes before serving.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.0 g | 363% | |
| Saturated Fat | 147.7 g | 738% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 81.5 g | 291% | |
| Total Sugars | 12.3 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 481 mg | 37% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
