Low Carb Samoa Cookies

Indulge in the irresistible flavors of Low Carb Samoa Cookies, a guilt-free twist on the classic Girl Scout favorite. These cookies combine a rich almond flour base with toasted unsweetened coconut for a delightful nutty crunch, all topped with sugar-free caramel sauce and a drizzle of melted keto-friendly chocolate. With a balance of buttery sweetness and a hint of vanilla, they’re the perfect low-carb treat for any occasion. Each bite delivers all the nostalgia of traditional Samoa cookies while staying keto-friendly, gluten-free, and free from refined sugars. Quick and easy to make in under an hour, these cookies are ideal for satisfying sweet cravings without derailing your diet. Perfect for dessert, snack time, or as a homemade gift, they’re sure to impress!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 18

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

In a mixing bowl, combine the almond flour, erythritol, salt, and vanilla extract.

Step 4

Melt the butter and pour it into the dry ingredients. Mix until the dough comes together.

Step 5

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.

Step 6

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.

Step 7

Once the cookies are cool, spoon the sugar-free caramel sauce over the top of each, and sprinkle with the toasted coconut.

Step 8

Chill the cookies in the fridge for 15 minutes to help the caramel sauce set.

Step 9

In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth.

Step 10

Dip the bottoms of each cookie into the melted chocolate and place back on the parchment-lined baking sheet.

Step 11

Drizzle any remaining melted chocolate over the tops of the cookies for decoration.

Step 12

Place the cookies back in the fridge or freezer to set the chocolate for about 10 minutes before serving.

Nutrition Facts

Serving size	(734.6g)

Amount per serving	% Daily Value*
Calories	3226.5

Total Fat 283.0g	0%
Saturated Fat 147.7g	0%
Polyunsaturated Fat 3.1g
Cholesterol 263.2mg	0%
Sodium 1607.0mg	0%
Total Carbohydrate 304.6g	0%
Dietary Fiber 81.5g	0%
Total Sugars 12.3g
Protein 50.6g	0%

Vitamin D 17.9IU	0%
Calcium 481.4mg	0%
Iron 21.0mg	0%
Potassium 1153.0mg	0%

*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.

Source of Calories

Fat: 64.2%

Protein: 5.1%

Carbs: 30.7%