Inspired by the deliciously addictive Girl Scout cookie, but with just 2.5g net carbs per truffle, these Low Carb Samoa Cookie Truffles (aka Chocolate Covered Caramel Coconut Candy) are the perfect trick to have up your sleeve when a craving hits.
Let’s face it, we all get chocolate cravings. One afternoon I couldn’t get Girl Scout cookies out of my head (Samoas are just a little bit evil like that, lol). I knew I could remake a keto-friendly version of Samoas, but I wanted something a bit different.
Because they’re a great keto tool to help reach your macros, I make a lot of different types of fat bombs. They’re always a good option when you want something that feels like an indulgence, but is actually rich in healthy fats. In addition to Girl Scout Cookies, keto fat bombs were another source of inspiration for these truffles.
Just for fun, similar to a Ferrero Rocher candy, I tucked a hazelnut into the center of each of these truffles. If hazelnuts aren’t your thing, feel free to skip them, which will actually lower the carb content even more. These Low Carb Samoa Cookie Truffles have all the flavor of samoa cookies, but without the carbs!
What Are Girl Scout Samoa Cookies?
Because of their combination of flavors, Girl Scout cookies are infamously delicious and just about everyone has a favorite variety. For a lot of people, it’s Samoas! These cookies have a crispy base that’s similar to buttery vanilla shortbread. They’re topped with caramel and toasted coconut, and lastly, drizzled with dark chocolate.
Are Samoas and Caramel deLites the Same Thing?
According to the Girl Scouts, there are two names for cookies that are so similar because there are two different bakers! (ABC Bakers make Caramel deLites and Little Brownie Bakers bake Samoas, if you’re interested.) The main (and perhaps only) difference that I’ve noted between Samoas and Caramel deLites is that Samoas are round and Caramel deLites are hexagonal in shape.
How to Make Low Carb Desserts
There are a few easy tricks to keep in mind when you want to keep desserts low carb:
- Watch your sweetener and use low carb options, such as stevia, erythritol, etc. Here I found that stevia works well, and additionally, for caramel-like flavor notes, I added a bit of fenugreek. Alternatively, you could use maple extract if you prefer.
- Be mindful that some ingredients come sweetened, and choose the unsweetened product so that you can choose which sweetener (if any) is used. For example, shredded coconut comes both sweetened and unsweetened; I always go for the unsweetened version.
- When you’re simulating something like bread, cake, or cookies, look for alternatives that will yield a similar texture. For example, Samoas have a shortbread-like base. To simulate that crisp texture in my truffles, I added a hazelnut to the center of each candy, and also topped each with a sprinkling of toasted coconut/chopped hazelnut.
Products Used to Make These Low Carb Samoa Cookie Truffles (aka Chocolate Covered Caramel Coconut Candy):
- Unsweetened shredded coconut
- Liquid stevia
- Ground fenugreek
- 90% dark chocolate
- 1 tablespoon-sized scoop
- Paper candy cups
More Low Carb Chocolate Candy Recipes:
- Keto Homemade Almond Joy Candy Bars from Healthy Sweet Eats
- Keto Peanut Butter Cups from Wholesome Yum
- Low Carb Buttery Toffee Walnut Bark from Joy Filled Eats
- Low Carb Paleo Almond Butter Chocolate Bars from Healthy Sweet Eats
- Yields: 18 truffles/9 servings
- Serving size: 2 truffles
- Calories: 309kcals
- Fat: 31g
- Saturated fat: 18g
- Trans fat: 0g
- Carbohydrates: 9g
- Sugar: 3g
- Sodium: 63mg
- Fiber: 4g
- Protein: 4g
- Cholesterol: 47mg
- 6 tablespoons grass-fed unsalted butter, browned
- 3/4 cup unsweetened shredded coconut (toasted at 350F until golden, about 4 to 5 minutes), with 1 tablespoon reserved for topping
- 1/2 cup unsweetened shredded coconut (not toasted)
- 1 teaspoon pure vanilla extract
- 14 drops liquid stevia
- 1/8 teaspoon ground fenugreek (see Note)
- 1 pinch sea salt
- 4 oz (115 g) cream cheese
- 18 whole roasted, unsalted hazelnuts, toasted
- 1 tablespoon roasted, unsalted hazelnuts, finely chopped
- 150 g (5.3 oz) 90% dark chocolate (or stevia-sweetened chocolate), chopped
- Stir together the browned butter, toasted coconut (except the 1 tablespoon reserved for topping), untoasted coconut, vanilla extract, stevia, fenugreek, salt, and cream cheese. Cover and refrigerate until chilled (10 minutes in the freezer or an hour in the fridge).
- Use a 1 tablespoon-sized scoop to measure out the dough. Roll each into a ball and press a hazelnut into the center.
- Melt the chocolate in a microwave or double boiler. Dip each ball into the chocolate and place it on a wire rack so the excess chocolate can drip off.
- Combine the reserved 1 tablespoon toasted coconut and the 1 tablespoon chopped hazelnuts in a small bowl. Sprinkle this on top of the truffles before the chocolate sets.
- Let the chocolate set before serving.
- Store the candy in an airtight container in the fridge for up to 2 weeks.
Why I Use a Combo of Toasted and Untoasted Coconut Here: Toasted coconut lends toasted flavor, and untoasted coconut lends chewy texture.
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