Homemade Samoa Cookie Recipe

Keto Samoa Cookie Bars All Day I Dream About Food

WEBJan 27, 2019 · Keto Samoa Cookie Bars! You won’t crave Girl Scout cookies with these delicious low carb bars. An almond flour shortbread …

Rating: 4.8/5(44)
1. 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.
2. 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.
3. In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside.

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Samoas Recipe for Cookie Bars Low Carb, Keto, THM

WEBMar 2, 2020 · With a shortbread crust, coconut, caramel, and chocolate my Samoas recipe is delicious with every bite. Low Carb, Keto, THM S, …

1. Preheat the oven to 350. Spray an 8x8 pan with cooking spray. It is helpful to line with parchment paper.
2. Put the crust ingredients in a medium bowl and whisk until combined. Press into the pan. Bake for 15-20 min until the crust is golden brown.
3. Meanwhile, combine butter, sweetener, and 2 tablespoons of the cream over medium heat. Stir until the sweetener is dissolved. Add the vanilla. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 2 tablespoons of heavy cream. Stir until smooth. Add the salt and coconut.
4. Gently spread the coconut on top of the crust. Drizzle with chocolate. Let cool until the chocolate is firm. Cut into 16 pieces and enjoy!

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Keto & Gluten Free Samoa Cookies (with Video)

WEBFeb 8, 2019 · Try these easy to make, keto and gluten free Samoa inspired copycat girl scout cookies! A buttery, flaky cookie, covered in gooey keto …

1. In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by pulsing until mixed.
2. 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.
3. 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.
4. 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.

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