Samoa Cookie Recipe Bars

Keto Samoa Cookie Bars All Day I Dream About Food

WebJan 27, 2019 · Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the …

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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 · How to Make Samoas Cookie Bars. First Step: Stir together the crust ingredients and press into the bottom of a baking dish. Bake …

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 Samoa Bars {THM:S, Low Carb, Ketogenic, Sugar …

WebMay 14, 2020 · Grease a 9×9 pan with coconut oil cooking spray. Cut your Joseph's Lavash to size, then lay it in the pan to make the crust. Brush …

1. Grease a 9x9 pan with coconut oil cooking spray. Cut your Joseph's Lavash to size, then lay it in the pan to make the crust. Brush with melted butter and set aside.
2. Make the caramel: Melt the butter in a medium saucepan on your stovetop using medium-low heat. Stir in the Lakanto Golden Granulated Sweetener and vanilla extract. Continue stirring, turning the heat up to medium-high, until the caramel thickens and turns an amber color. Stir in the coconut flakes, then pour over the prepared crust.
3. While the bars cool, melt the chocolate bar in a double boiler over medium heat. Drizzle over the cooling bars. Allow the bars to cool on the counter for 3-4 hours until firm, before placing in the refrigerator. Cut into 9 or 16 bars, depending on the size you desire.

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