Try these easy to make, keto and gluten free Samoa inspired copycat girl scout cookies! A buttery, flaky cookie, covered in gooey keto caramel and drizzled with sugar free chocolate.
Where my Girl Scout cookie fans at??? Oh that’s right, you’re here because you’re obviously as smitten with these classic cookies as I am.
This is the first of three recipes I’ll be sharing (I obviously had to make Keto Thin Mints and Keto Peanut Butter Tagalongs too). So make sure to come back this next week to look for more of your favorite girl scout cookie recipes!
Find the full recipe for these Samoa’s below and read on for some very helpful tips and tricks to making these cookies foolproof!
- Food Processor
- Rubber Spatula
- Parchment Paper
- Chef’s Knife
- Baking Sheet
- Small Pot
- Measuring Cups & Spoons
- Butter Knife
The shortbread dough for this recipe was based off of a keto friendly dough I have enjoyed using for both my Keto Galette and my Keto Pie Crust. The dough comes together in about 5 minutes in the food processor and by adding a little more low carb sweetener, the base really makes the perfect crispy crunchy shortbread too.
Once the dough is mixed in the food processor, I dump it out into a log like shape onto some parchment paper. For ease, I wanted to avoid rolling out the dough and cutting out each cookie with a cookie cutter (nobody has time for that).
Instead, roll the dough into a log about 10″ long and twist off the sides to secure the dough. Place the parchment paper wrapped dough into the freezer for 45-50 minutes or until firm to the touch. If you plan on baking later, refrigerate first and then follow the steps for freezing before baking.
Remove the dough and unroll the parchment paper. All you need is a nice sharp knife and to slice 1/4″ rounds into the log. You should be able to get 30-32 cookies from slicing the dough.
To get the signature look of a samoa cookie, I used a piping tip to cut out a small circle in the middle of each cookie. This isn’t required for these to come out, but it does make them feel a whole lot more authentic.
Place the cookies onto parchment paper and bake until set. The trick to getting a nice crunchy shortbread cookie for this recipe is to allow them to fully set and cool. This is ideal before adding the caramel topping and chocolate drizzle.
Speaking of the caramel topping, let’s chat on the best way to make the best caramel. The only way to get a real chewy caramel is to use the right low carb sweetener. I have been keto baking for well over a year and have experimented with several products. The only low carb sweetener that will not recrystallize and reset is allulose.
I purchased this brand of allulose off of Amazon. The price point is a bit higher, however I cannot rave about it enough. I use this for my cocktails when I make keto simple syrup and for my caramel sauce and its perfection.
To make the caramel, I melt butter and lightly brown it in a small pot. Add the heavy cream and allulose and some sea salt. Whisk away until its combined and let it bubble on lower heat for about 5-7 minutes, stirring occasionally.
For the topping, mix in the unsweetened coconut flakes and fold until it’s fully combined. Let it cool off the heat slightly before spreading onto the cookies.
I used a butter knife to place the topping onto each cookie. Let them sit on a cookie sheet to set before piping over the sugar free chocolate (I used the Lily’s brand).
Let the chocolate set (or don’t..because whose that patient). Then hoard these is a secret place that only you know about so no one else eats them. Enjoy!
- 1 1/2 cups Almond Flour
- 3/4 cup Low Carb Sweetener (I like the Lakanto brand)
- 6 tbsp Cold Butter, diced into chunks
- 1 Egg
- 1 tsp. Vanilla
- 1 tsp. Baking Powder
- 1 tsp. Xanthan Gum (DO NOT OMIT)
- 4 tbsp Butter
- 6 tbsp. Heavy Cream
- 1/2 cup Allulose based low carb sweetener (see notes in the blog post above)
- Pinch of Sea Salt
- 1 cup Unsweetened Coconut
- 1/4 cup Melted Sugar Free Chocolate
- In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by pulsing until mixed.
- Add in the diced cold butter and the vanilla. Pulse again until the mixture is not longer dry but resembles bread crumbs. Then add in the egg and pulse again until the mixture looks like a thick cookie dough.
- Dump the dough out on a long piece of parchment paper. I use the rubber spatula to create a more rectangular shape to the dough. Roll the dough up into the parchment paper to for a log. Create a log that is 10" long and twist off the sides tightly so that the dough will take the shape of the parchment paper.
- Place in the freezer for 45-50 minutes or until solid to the touch, If you plan on baking at a later time, keep in the fridge and then place in the freezer prior to the actual bake time.
- Once solid, remove from the freezer and with a sharp knife, slice 1/4" cookie dough rounds off of the log. You should get 30-32 cookies.
- Preheat the oven to 350 F. Place parchment paper onto the cookie sheet.
- To get the signature hole to the samoa, I used the base of a piping tip (for frosting) to cut out a 1/2" size hole. The hole is merely decorative and not necessary, you could omit this step if you don't have something to make the hole!
- If the cookie dough seems to have warmed up a bit prior to baking, place the cookie sheets with the dough layed out, back into the freezer for a few minutes to set. This helps keep them solid and to not spread out too much during baking.
- Bake for 11-13 minutes (my cookies liked the 13 minute mark). They will just get slightly brown right at the edge and will still be soft when you remove them from the oven. You need to let them set and fully cool for them to become crispier like a classic shortbread.
- While they are cooling, make the caramel. In a pot over medium-low heat, melt the butter. Once the butter is lightly browned, add in the allulose (see blog post for more information about this type of sweetener) and the heavy cream. Whisk until it is all combined and add a pinch of sea salt. Let it cook on low heat for about 5-7 more minutes.
- Remove from the heat and stir in the unsweetened coconut flakes and let it cool slightly (let it rest for 5-10 minutes).
- Once the cookies have cooled, spread about 2 tsp of the coconut caramel mixture onto the cookies with a butter knife.
- In a microwavable safe bowl, melt the chocolate on half power for 30 seconds and stir well. Continue this until it is fully melted. Place in a piping bag (or plastic bag) and snip a small edge off at the bottom. Drizzle the chocolate over the top and allow it to set before serving.
- Store the cookies in an airtight container.
Amount Per Serving: Calories: 139 Total Fat: 13gg Saturated Fat: 7gg Trans Fat: 0gg Cholesterol: 14mgmg Sodium: 15mgmg Carbohydrates: 3gg Fiber: 2gg Sugar: 1gg Protein: 2gg