Keto Samoa Bars


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! 😉


  • 1/2 Joseph’s Lavash for the Crust (approx. 1/2 Lavash)
  • 1 T Grass-Fed Butter, melted
  • 1 stick Grass-Fed Butter
  • 1/4 cup Golden Granulated Lakanto Sweetener
  • 1 cup unsweetened Coconut Flakes
  • 1/2 tsp. Vanilla Extract
  • 1 bar Lakanto Chocolate


  1. 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 set aside.
  2. 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.
  3. 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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