Keto Samoa Bars
We love the taste of a famous troop cookie so much, but not the sugar crash that comes, so we’ve created our own recipe celebrating chocolate, coconut and caramel in these Keto Samoa Bars! Make a tray of these and enjoy, knowing you will feel great an hour later after your splurge!
Prep Time: 15 minutes
Cooking Time: 15 minutes + 4 hours to chill in the fridge
1 cup almond flour
2 tablespoons Keto friendly sweetener such as monk fruit
¼ teaspoon sea salt
3 tablespoons butter, melted
4 tablespoons butter
¾ cup heavy whipping cream
1 teaspoon pure vanilla extract
Pinch of sea salt
¼ cup Keto friendly brown sweetener such as brown monk fruit
¾ cup dried & unsweetened shredded coconut
½ cup Keto friendly dark chocolate, melted
2 packets of Real Ketones Chocolate Weight Loss Powder
Arrange shredded coconut on a baking sheet lined with parchment paper. Toast in the oven set to 325 F (165 C) until golden, or 3-6 minutes, watching it carefully so that it doesn't burn. Remove from the oven and set aside to cool.
Prepare the crust by mixing all ingredients together until well-combined. Spread in a 9x13” baking pan lined with parchment paper. Pat it down with the back of a baker’s spatula so that it is spread evenly in the pan.
Bake the crust in the oven (still set to 325 F) until golden, about 15 minutes. Remove it from the oven when it is done. While it is baking, mix the melted chocolate and Real Ketones Chocolate Weight Loss Powder together so that it is very creamy and well-combined. When the crust has cooled for a few minutes, spread a layer of melted dark chocolate mixture on top of the crust and place it in the fridge to harden.
Prepare the filling. Add the butter to a small saucepan on the stove set to low heat. When it has melted, add the heavy whipping cream and whisk well so that the cream heats up with the butter but does not burn. Add the vanilla extract, sea salt and Keto brown sugar and whisk until thick and creamy, about 5 minutes. Remove from the heat and pour it onto the crust with the hardened chocolate layer.
Place in the fridge to cool for about 15 minutes. Remove and spread the toasted coconut on top of the filling in an even layer. Finish by garnishing with drizzled melted dark chocolate. Using a butter knife to create zig zag lines works great for this.
Place it back in the fridge to continue cooling for 2-4 hours. When it has completely chilled, slice it into 12 squares, storing any leftovers in an airtight container in the fridge for up to 1 week.
Net Carbs: 2