Keto Samoas! Low-Carb, Sugar-Free Copycat Girl Scout Cookies скачать в хорошем качестве

Keto Samoas! Low-Carb, Sugar-Free Copycat Girl Scout Cookies

Keto Samoas – A Low-Carb, Sugar-Free Take on the Classic! Love Girl Scout Samoas but want to keep it low-carb and keto-friendly? These homemade Keto Samoas have the same chewy caramel, toasted coconut, and rich chocolate flavors—without the sugar and carbs! They’re the perfect guilt-free treat that’s gluten-free, sugar-free, and diabetic-friendly. ✅ Keto-approved & low-carb ✅ Sugar-free & gluten-free ✅ Crispy, chewy, and delicious! Here is a link for the Allulose https://amzn.to/3uIHLUu As an Amazon Associate, I earn from qualifying purchases Keto Samoa Girl Scout Cookies 1 1/2 Cup Almond Flour 3/4 Cup Sweetener (I use monk fruit) 6 Tbsp Butter 1 tsp Xanthan Gum 1 tsp Vanilla 1 tsp Baking Powder 1 Egg Topping 4 Tbsp Butter 6 Tbsp Heavy Whipping Cream 1/2 Cup Allulose 1 Cup Unsweetened Shredded Coconut 3/4 Cup Sugar-free chocolate chips 1 Tbsp Coconut oil 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. Roll the dough up into the parchment paper to make a log. 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! Place the cookies into freezer for 15 minutes 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 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 shredded coconut and let it cool slightly (let it rest for 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 and coconut oil for 30 seconds and stir well. Continue this until it is fully melted. Place bottom half in melted chocolate and then drizzle chocolate on top Place back into the freezer until set Store the cookies in an airtight container. 🔔 Subscribe for more keto-friendly recipes! 📲 Follow me on [your social handles] for more low-carb inspiration! #KetoSamoas #LowCarbCookies #SugarFreeDessert #HealthyGirlScoutCookies #DiabeticFriendly