Samoa Cookies

By October 15, 2013 December 16th, 2020 Desserts, Moods and Hormones, Nutrition Education, Vegetarian

Low Carb Samoa Cookies

I blended the natural sweeteners to create a nice chewy and tasty cookie, but if you prefer, you could just use 1 1/2 cups Swerve in my low carb samoa cookies.

low carb samoa cookies

Low Carb Samoa Cookies

Samoa Cookies
Serves: 24
  • 1½ cup blanched almond flour
  • ½ cup coconut flour
  • 1 tsp aluminum free baking powder
  • 1 cup coconut oil or butter
  • 1 cup Swerve
  • 1 tsp stevia glycerite
  • 1 egg
  • 1 tsp Redmond Real Salt
  • 1 cup Swerve confectioners
  • 6 TBS organic butter
  • ½ cup heavy whipping cream
  • ½ cup unsweetened coconut flakes
  • 2 TBS organic butter or coconut oil
  • 1 oz unsweetened baking chocolate
  • 10 TBS heavy cream
  • ¼ cup Swerve confectioners
  1. Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, sweetener, Swerve and stevia. Add in the egg. Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt.
  2. Slowly add in the dry ingredients to the wet and mix until smooth.In between 2 pieces of parchment (greased parchment), roll the dough out into ¼ in thick dough.
  3. Using circle cut-outs, cut into Samoa cookie shapes.Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing from cookie sheet.
  4. COCONUT CARAMEL: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the natural sweetener and the cream to the pan. Whisk until caramel sauce is smooth.
  5. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Stir in dried coconut flakes.
  6. Place 1-2 TBS of this mixture on top of each circle. Set in freezer to set. Meanwhile make the chocolate sauce.
  7. TIP: I always have caramel and chocolate sauce in my fridge; it keeps for quite a while.
  8. CHOCOLATE DRIZZLE: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick.
  9. Place ½ the chocolate in a shallow bowl and dip the bottom of the cookies into the chocolate. Place on parchment paper.
  10. Put the other ½ of the chocolate in a small ziplock bag. Cut the corner of the bag and use to pipe stripes over the cookies.
Makes 24 cookies.NUTRITIONAL COMPARISON (per serving)
Traditional Cookie = 140 calories, 7g fat, 1g protein, 19 carbs, 1g fiber
"Healthified" Cookie = 125 calories, 11g fat, 3g protein, 5 carbs, 3.8g fiber
low carb samoa cookies

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Thank you Maria for sharing all your knowledge with us, the great recipes and continued support.” – Sue

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low carb samoa cookies



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Thank you all for your love and support!


Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Rachel says:

    I am so very excited about this recipe!!

  • Anonymous says:

    Is the damage caused by trans fats irreversible?

  • Thanks Rachel!;)))

    As for reversing the damage, I recommend specific amino acids to help increase production. I like l-tyrosine and l-phenylalanine to increase dopamine production.

  • Anonymous says:

    Maria – can you make these cookie with something besides Just Like Sugar? I found out the hard way that I’m really allergic to chicory root fiber.

  • Yep, you can just use the same amount of erythritol in place of the JLS. It just won’t have a chewy texture that the JLS gives it…but it still tastes great!

    Happy Eating!

  • pps says:

    This recipe looks wonderful, and thanks for the trans-fat information. Can you please tell me how many cookies it makes and how many are in 1 serving? Thanks!

  • It makes 2 large cookies per serving.

    Happy Eating!

  • Anonymous says:

    Hi Maria! In your “tip” you say:
    “TIP: I always have caramel and chocolate sauce in my fridge; it keeps for quite a while.”

    When you get ready to use the chocolate sauce/or caramel sauce from fridge…do you just heat in microwave?

  • Paula H. says:

    Maria, this recipe calls for 1 C of Just Like Sugar + 1/2 C Erythritol for the cookies and more Erythritol for the caramel sauce & chocolate sauce. Can you substitute the Just Like Sugar & Erythritol for Swerve and if so, how much swerve would you use in it’s place?

    • Yes, I would use 1 1/2 cup Swerve in cookies, 1 cup in the caramel sauce (not, swerve will crystallize a bit where JLS or xylitol won’t), and 1/4 cup in the chocolate drizzle. 🙂

  • Anonymous says:

    My daughter is allergic to all nuts. What csn I use besides almond flour.

  • Claudette Melanson says:

    Your website is amazing! I found out a year ago I have RA and then read Wheat Belly and have made the change to gluten free (I’ve done low carb a large part of my life). These were my favorite cookies when little. Thank you!!

  • Jennifer says:

    I made these tonight. They are so rich and delicious!! With the humidity, I had to add a little more coconut flour so the dough would roll out. Thanks so much for the recipe!!

  • Michelle says:

    gaba doesn’t always help my anxiety attacks, is ther another supplement to try too.

  • diana says:

    Maria, do you have any information about Just Like Sugar? Their website gives the ingredient list under the nutritional information and it begins with the words, “other ingredients”, then lists chicory root, etc. It also says that it doesn’t cause digestive upset, but chicory root is renown for causing just that–do they do something to the chicory root to prevent it? And when they explain the difference between tabletop JLS and baking JLS, they just describe that one is clear when mixed with liquid, but the other is not, but not why. Do you have any insights about these things?

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