Low Carb Samoa Bars
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Low Carb Samoa Bars
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Satisfy your sweet tooth cravings for Girl Scouts' Samoa cookies with these easy and decadent THM-friendly, low carb, sugar and gluten free Samoa bars!
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Ingredients
Shortbread Layer
- ½ cup THM Baking Blend
- ½ cup almond flour
- ¼ cup unsalted butter, melted
- ⅓ cup erythritol or equivalent sweetener
- ½ teaspoon pure vanilla extract
Caramel Layer
- 2 batches Low Carb Salted Caramel Sauce
- 2 cups unsweetened coconut flakes
Chocolate Layer/Drizzle
- 1 ½ cups unsalted butter, melted
- 7 tablespoons powdered erythritol or equivalent sweetener (how to make powdered sweetener)
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon pure vanilla extract
- ¼ teaspoon coffee extract, optional
- ¼ teaspoon mineral salt
Instructions
Prep
- Preheat the oven to 350° Fahrenheit. Lightly grease a 9- by 9-inch glass baking dish with coconut oil cooking spray and line the bottom and sides with a big piece of parchment paper then lightly grease the parchment paper; set aside.
Shortbread Layer
- Mix together all of the shortbread ingredients, squashing most clumps with a fork. Press into the bottom of the prepared baking dish (if you have a second 9- by 9-inch baking dish that nests inside the first, use it to press down the shortbread layer).
- Bake shortbread for 20 minutes or until the edges are light golden brown. Remove from the oven and set aside to cool.
Caramel Layer
- Meanwhile, spread the shredded coconut over a baking sheet. Pop into the oven (still at 350°) for about 9 minutes, stirring every 3 minutes. Remove from oven and set aside.
- Next, prepare the Low Carb Salted Caramel Sauce recipe twice. Once done and still warm, thoroughly mix in the toasted coconut. Set aside.
Chocolate Layer
- Melt the butter then stir in the remaining ingredients. Measure ¼ cup of the liquid chocolate layer and set that bit aside.
- Once remaining chocolate has cooled down a bit, pour or spread it over the surface of the shortbread in the baking dish. Pop in the freezer for about 10 minutes or until the chocolate is firm.
Final Assembly
- Spread the coconut-caramel mixture over the chocolate layer. Cover the dish and refrigerate for 45 minutes to an hour.
- Once the bars are firm, pull them out of the dish carefully by lifting up the parchment paper. Cut into 16 squares.
- Drizzle the reserved chocolate over the tops of the bars, melting down again if necessary. Alternatively, you could wait until the chocolate is a frosting-like consistency then put it into a pastry bag or plastic zip bag with the tip/corner snipped off and pipe ribbons of chocolate over each bar (this is what I did for the picture).
- Cover and keep refrigerated.
Nutrition Information
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Serving
1bar
Calories
205kcal
(10%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
22g
(34%)
Fiber
2g
(8%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 205kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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