Homemade Keto Samoa Cookies Recipes

These Keto Samoa Cookies deliver everything you love about the classic caramel-coconut-chocolate cookie—without the sugar or carbs. With a buttery almond flour base, toasted coconut, sugar-free caramel, and a rich chocolate drizzle, this low-carb dessert tastes indulgent while staying keto-friendly.

What Are Keto Samoa Cookies?

Keto Samoa cookies are a low-carb, sugar-free version of the classic Girl Scout favorite. Instead of a traditional shortbread base and sugary caramel, these cookies use almond flour, sugar-free sweeteners, and keto-friendly chocolate to recreate the same flavor and texture—without spiking blood sugar.

The result is a cookie that’s rich, chewy, and surprisingly close to the original, while still fitting into a ketogenic lifestyle.

Why You’ll Love These Keto Samoa Cookies

• Classic caramel, coconut, and chocolate flavors—without the sugar
• Naturally gluten-free and low carb
• Made with simple keto pantry staples
• Great for meal prep or freezer storage
• Perfect for satisfying dessert cravings on keto

These cookies are proof that keto desserts don’t have to taste like a compromise.

Supplies Needed

• Food Processor
• Rubber Spatula
• Parchment Paper
• Chef’s Knife
• Baking Sheet
• Small Pot
• Whisk
• Measuring Cups & Spoons
• Butter Knife

Ingredients You’ll Need

This recipe uses straightforward keto-friendly ingredients that are easy to find.

For the cookie base

• Almond flour
• Powdered keto sweetener
• Butter
• Vanilla extract
• Salt

For the topping

• Unsweetened shredded coconut
• Sugar-free caramel sauce
• Sugar-free chocolate chips
• Coconut oil or butter (for melting chocolate)

Each component works together to create layers of flavor and texture, just like the original Samoa cookie.

How to Make Keto Samoa Cookies

1. Make the Cookie Base

Mix the almond flour, sweetener, butter, vanilla, and salt until a dough forms. Press into rounds and bake until lightly golden and set.

2. Toast the Coconut

Spread shredded coconut on a baking sheet and toast until golden brown, stirring occasionally to prevent burning.

3. Assemble the Cookies

Mix toasted coconut with sugar-free caramel, then spoon the mixture over each cooled cookie base.

4. Add the Chocolate

Drizzle melted sugar-free chocolate over the tops and bottoms of the cookies. Chill until set.

Tips for the Best Keto Cookies

• Let the cookies cool fully before topping so the caramel sets properly
• Toast the coconut for deeper flavor and better texture
• Use a powdered sweetener to avoid graininess in the cookie base
• Chill the cookies after drizzling chocolate for clean layers

These small steps make a big difference in texture and presentation.

Are Samoa Cookies Keto-Friendly?

Traditional Samoa cookies are not keto-friendly due to refined flour, sugar, and sweetened coconut. This homemade version swaps in low-carb alternatives, significantly reducing net carbs while keeping the flavor profile intact.

Always check labels on sugar-free caramel and chocolate to ensure they align with your carb goals.

Storage and Make-Ahead Tips

• Store in an airtight container in the refrigerator for up to 7 days
• Freeze for up to 2 months for longer storage
• Let frozen cookies sit at room temperature for a few minutes before serving

These cookies hold their texture well, making them great for prepping ahead.

Variations and Substitutions

• Dairy-Free: Use coconut oil instead of butter
• Extra Chocolate: Fully dip the bottoms in melted chocolate
• No-Caramel Version: Use a coconut cream-based topping
• Mini Cookies: Make smaller bases for bite-sized treats

More Recipes To Try

Keto Corn Tortilla Recipe

Homemade Keto Simple Syrup

Keto Samoa Bundt Cake

Keto Thin Mints

Keto & Gluten Free Samoa Cookies

These keto samoa cookies are chewy, chocolate-drizzled, and topped with caramel coconut for a low-carb, sugar-free take on the classic cookie.

4.93 from 27 votes

Print Pin Rate

Course: Dessert, Recipes

Cuisine: American, Dessert

Keyword: chocolate, girl scout cookie recipe, gluten-free, keto, keto samoa cookies, low carb

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Additional Time: 45 minutes minutes

Total Time: 1 hour hour 6 minutes minutes

Servings: 32 cookies

Calories: 93kcal

Author: Bon Appeteach

Ingredients

Keto Samoa Cookie Dough

• 1 1/2 cups Almond Flour
• 3/4 cup Allulose Low Carb Sweetener
• 6 tbsp Cold Butter diced into chunks
• 1 Egg
• 1 tsp. Vanilla
• 1 tsp. Baking Powder
• 1 tsp. Xanthan Gum

Topping

• 4 tbsp Butter
• 6 tbsp. Heavy Cream
• 1/2 cup Allulose Low Carb Sweetener I don't reccommend other sweeteners
• 1 Pinch Sea Salt
• 1 cup Unsweetened Coconut
• 1/4 cup Melted Sugar Free Chocolate

Instructions

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

Video

Nutrition

Serving: 1cookie | Calories: 93kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 54mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.3mg