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
- 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
- COCONUT CARAMEL:
- 1 cup Swerve confectioners
- 6 TBS organic butter
- ½ cup heavy whipping cream
- ½ cup unsweetened coconut flakes
- CHOCOLATE DRIZZLE:
- 2 TBS organic butter or coconut oil
- 1 oz unsweetened baking chocolate
- 10 TBS heavy cream
- ¼ cup Swerve confectioners
- 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.
- 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.
- 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.
- 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.
- 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.
- Place 1-2 TBS of this mixture on top of each circle. Set in freezer to set. Meanwhile make the chocolate sauce.
- TIP: I always have caramel and chocolate sauce in my fridge; it keeps for quite a while.
- 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.
- Place ½ the chocolate in a shallow bowl and dip the bottom of the cookies into the chocolate. Place on parchment paper.
- 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.
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
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