Keto & Gluten Free Samoa Cookies

🧂 Ingredients

• 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
• Topping:
• 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

Instructions

• 1 In a food processor, combine the almond flour, low carb sweetener, baking
  powder, and xanthan gum together by pulsing until mixed.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 Preheat the oven to 350 F. Place parchment paper onto the cookie sheet.
• 7 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!
• 8 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.
• 9 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.
• 10 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.
• 11 Remove from the heat and stir in the unsweetened coconut flakes and let it cool
  slightly (let it rest for 5-10 minutes).
• 12 Once the cookies have cooled, spread about 2 tsp of the coconut caramel mixture
  onto the cookies with a butter knife.
• 13 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.
• 14 Store the cookies in an airtight container.

Nutrition Info