Between the rich outside, the caramel coconut filling or the great chocolate, these Keto Samoa Bars will cause you to overlook there at any point was a sweet treat with this equivalent name!
We should get genuine here: the hull on a samoa treat is just there to go about as a holder for the scrumptious caramel, coconut beating showered with chocolate! Sort of like a chip is just a plunge holder in my reality.
Yet, back to samoas… ..I chose to switch things up and make these small amounts of yumminess into enormous pieces of sweet in bar structure. So today I give you: Keto Samoa Bars. These Keto Samoa bars are sufficiently simple to make that you can complete it before your kiddo awakens from a snooze, and stimulating enough you can eat them without blame!
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Ingredients
- 1/2 Joseph's Lavash for the Crust (approx. 1/2 Lavash)
- 1 T Grass-Fed Butter, melted
- 1 stick Grass-Fed Butter (I used KerryGold)
- 1/4 cup Golden Granulated Lakanto Sweetener*
- 1 cup unsweetened Coconut Flakes
- 1/2 tsp. Vanilla Extract
- 1 bar Lakanto Chocolate*
Instructions
- 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.
- 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.
- 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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