Low Carb Samoa Bars

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Fuel Source: Fatastic (THM S)
Diets: EF • GF • KO • LC • SF • VT
Servings: 16 bars


Shortbread Layer

Chocolate Layer/Drizzle



  • Preheat the oven to 350° Fahrenheit. Lightly grease a 9- by 9-inch glass baking dish with coconut oil cooking spray and line the bottom and sides with a big piece of parchment paper then lightly grease the parchment paper; set aside.

Shortbread Layer

  • Mix together all of the shortbread ingredients, squashing most clumps with a fork. Press into the bottom of the prepared baking dish (if you have a second 9- by 9-inch baking dish that nests inside the first, use it to press down the shortbread layer).
  • Bake shortbread for 20 minutes or until the edges are light golden brown. Remove from the oven and set aside to cool.

Caramel Layer

  • Meanwhile, spread the shredded coconut over a baking sheet. Pop into the oven (still at 350°) for about 9 minutes, stirring every 3 minutes. Remove from oven and set aside.
  • Next, prepare the Low Carb Salted Caramel Sauce recipe twice. Once done and still warm, thoroughly mix in the toasted coconut. Set aside.

Chocolate Layer

  • Melt the butter then stir in the remaining ingredients. Measure ¼ cup of the liquid chocolate layer and set that bit aside.
  • Once remaining chocolate has cooled down a bit, pour or spread it over the surface of the shortbread in the baking dish. Pop in the freezer for about 10 minutes or until the chocolate is firm.

Final Assembly

  • Spread the coconut-caramel mixture over the chocolate layer. Cover the dish and refrigerate for 45 minutes to an hour.
  • Once the bars are firm, pull them out of the dish carefully by lifting up the parchment paper. Cut into 16 squares.
  • Drizzle the reserved chocolate over the tops of the bars, melting down again if necessary. Alternatively, you could wait until the chocolate is a frosting-like consistency then put it into a pastry bag or plastic zip bag with the tip/corner snipped off and pipe ribbons of chocolate over each bar (this is what I did for the picture).
  • Cover and keep refrigerated.


Serving: 1bar | Calories: 205kcal | Carbs: 3g | Protein: 2g | Fat: 22g | Fiber: 2g