Between the buttery crust, the caramel coconut filling or the delightful chocolate, these Keto Samoa Bars will make you forget there ever was a sugary cookie with this same name!
Here’s what you’ll need:
Joseph’s Lavash for the Crust, cut to size (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*
Preheat oven to 350. 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 with melted butter and bake until browned, about 10 minutes.
Remove from the oven. Break the Lakanto Chocolate Bar into pieces and lay evenly over the hot crust. Let sit about 10 minutes, until chocolate is melted, then use a spoon to spread it evenly over the crust.
Place the pan in the refrigerator to cool completely before moving on to the next step.
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.