Keto Samoa Cookies Low Carb
Looking for keto Girl Scout cookie recipes?
Try these amazing keto Samoa cookies.
Simple and delicious low carb caramel delites cookie recipe.
Easy copycat Girl Scout cookies Samoa recipe.
You can’t go wrong with this low carb cookie recipe.
Simple keto cookies with caramel, coconut and chocolate.
Make for low carb desserts, low carb snacks or treats.
Make homemade low carb copycat Girl Scout cookies with this tasty and delish recipe.
Make from scratch cookies for ketogenic diet.
Get ready to bake up the best keto low carb copycat Girl Scout Samoa cookies.
How To Make Keto Samoa Cookies
In a mixing bowl, beat together the cake mix and eggs until well combined.
Place the dough into the freezer to set for 30 minutes to make it easier to handle.
Preheat the oven to 350 degrees.
Wet your hands slightly, and form the dough into 16 even balls.
Flatten the balls of dough into thin round cookie shapes with your damp hands, and place them on a parchment lined baking sheet.
Use a knife or small round cookie cutter to cut a small circle from the center of each cookie shape.
Bake for 8-10 minutes until browned and cooked through.
Let the cookies cool completely.
While the cookies are baking, place the butter into a pot on the stove over low heat.
Once the butter has melted, stir in the Swerve brown sugar replacement until well combined.
Whisk in the heavy whipping cream, and let the mixture cook over low heat for 15-20 minutes without stirring. It will turn into a golden brown thickened caramel.
Add the unsweetened coconut flakes to a parchment lined baking sheet, and bake for a few minutes until toasted.
Remove from the oven, and let cool.
Let the caramel cool slightly,
and then spread a layer of the caramel
over the top of each of the cookies.
Sprinkle the top of each caramel lined cookie with the toasted coconut flakes, pressing them down gently to help them stick to the top of each cookie.
Place the cookies into the freezer to set for a few minutes.
Combine the Lily’s baking chips and the coconut oil in a microwave safe bowl.
Heat at 30 second intervals until the chocolate is completely melted and combined.
Dip the bottom of each cookie into the chocolate mixture, and place them on a parchment lined plate.
Drizzle the top of each cookie with the remaining chocolate mixture, and place them into the freezer to set for 15 minutes before serving.
Serve
Enjoy
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Keto Samoa Cookies
Ingredients
For the cookies:
- 1 Box Swerve vanilla cake mix
- 2 Eggs
For the caramel:
- 2 Tbsp. Butter unsalted
- 2 Tbsp. Swerve brown sugar replacement
- ¼ C. Heavy whipping cream
For the topping:
- ⅓ C. Unsweetened coconut flakes
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- In a mixing bowl, beat together the cake mix and eggs until well combined.
- Place the dough into the freezer to set for 30 minutes to make it easier to handle.
- Preheat the oven to 350 degrees.
- Wet your hands slightly, and form the dough into 16 even balls.
- Flatten the balls of dough into thin round cookie shapes with your damp hands, and place them on a parchment lined baking sheet.
- Use a knife or small round cookie cutter to cut a small circle from the center of each cookie shape.
- Bake for 8-10 minutes until browned and cooked through.
- Let the cookies cool completely.
- While the cookies are baking, place the butter into a pot on the stove over low heat.
- Once the butter has melted, stir in the Swerve brown sugar replacement until well combined.
- Whisk in the heavy whipping cream, and let the mixture cook over low heat for 15-20 minutes without stirring. It will turn into a golden brown thickened caramel.
- Add the unsweetened coconut flakes to a parchment lined baking sheet, and bake for a few minutes until toasted. Remove from the oven, and let cool.
- Let the caramel cool slightly, and then spread a layer of the caramel over the top of each of the cookies.
- Sprinkle the top of each caramel lined cookie with the toasted coconut flakes, pressing them down gently to help them stick to the top of each cookie.
- Place the cookies into the freezer to set for a few minutes.
- Combine the Lily’s baking chips and the coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted and combined.
- Dip the bottom of each cookie into the chocolate mixture, and place them on a parchment lined plate.
- Drizzle the top of each cookie with the remaining chocolate mixture, and place them into the freezer to set for 15 minutes before serving.
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