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Keto Samoa Cheesecake Bars have a crisp chocolate crust, a creamy cheesecake center, and delectable coconut caramel topping. With only 5g net carbs per serving, they are the ultimate low carb treat for Girl Scout Cookie lovers!
I love Girl Scout Cookies. But it’s not actually the cookies themselves that I love. Not anymore, anyway, as I haven’t eaten one in over a decade.
But I love them because they provide me with no end of inspiration for baking low carb desserts. Of course I have classics like Keto Thin Mints and Tagalong Bars. And more outlandish recipes like Keto Samoa Bundt Cake.
And now I present you with these Girl Scout-inspired keto cheesecake bars. If you love that combination of caramel, coconut, and chocolate, these are going to blow your mind!
Why you need to try this recipe
I had a lot of fun creating these bars, and a lot of fun eating them too. My husband devoured 3 of them in one sitting and I had to ban him from doing that.
They were also inspired by an over-abundance of HighKey cookies in my pantry that needed using. Conventional cheesecake bars often use ground Oreos for a crust, and I thought this would be a tasty replacement. Of course, I’ve linked to another crust recipe if you don’t want to use the cookies.
If you want to stock up on HighKey treats, use FOODDREAMER for 10% off your entire order!
I used all my tips to make the creamiest keto cheesecake for the filling. And then I topped it with toasted coconut folded into keto caramel sauce. A little drizzle of sugar-free dark chocolate and there you go. Some of the most delicious cheesecake bars I have ever made!
Ingredients you need
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- HighKey Brownie Bites: I love using these mini keto chocolate cookies for baking. But don’t fret if you don’t have access to them, I’ve added another option in the recipe notes.
- Cream cheese: Make sure your cream cheese is properly softened.
- Sour cream: This adds additional creaminess, but you can also use ¼ cup heavy whipping cream instead.
- Sweetener: I recommend a powdered sweetener like Swerve Confectioners.
- Shredded coconut: Make sure to get unsweetened shredded coconut.
- Sugar-Free Caramel Sauce: My caramel sauce recipe makes the perfect amount for these delicious keto cheesecake bars.
- Dark chocolate: You can use keto chocolate chips or bars. If you are using a bar, make sure to chop it up a bit before melting.
Step by Step Directions
1. Prepare the crust: In a food processor or high powered blender, process the brownie bites until they resemble fine crumbs. Pour the crumbs into the bottom of a 9×9 inch metal baking pan. Add the melted butter and stir to combine well. Then press the mixture firmly and evenly into the bottom of the pan.
2. Bake the crust: Bake at 325ºF for 12 minutes, then remove and let cool. Lower the oven temperature to 300ºF.
3. Prepare the filling: In a large bowl, beat the cream cheese for two minutes on medium until very smooth. Beat in the sour cream, sweetener, and vanilla extract until well combined. Beat in the eggs one at time until just incorporated. Pour over the cooled crust and spread to the edges.
4. Bake the filling: Bake 30 to 35 minutes, or until the cheesecake is set but just jiggles slightly in the center. Remove and let cool completely, then refrigerate until firm, about 2 hours.
5. Make the coconut caramel: Spread the coconut in a large skillet over medium low heat. Cook until lightly toasted, stirring frequently, 4 to 5 minutes. Warm the caramel in a saucepan and stir in the coconut. Pour over the cooled cheesecake, spreading to the edges. Return to the fridge for another hour.
6. Drizzle with chocolate: In a microwave safe bowl, combine the chocolate and the butter. Heat in 30 seconds increments, stirring in between, until smooth. Drizzle over the cooled bars.
Expert Tips
When making any kind of cheesecake, it’s important to start with well softened cream cheese and room temperature ingredients. If your house is on the cold side, I recommend a 15 second zap in the microwave to make sure the cream cheese is soft enough.
The crust may feel like it’s not quite enough to cover the bottom of the pan, but it is. Just cover it with waxed paper and use a flat bottomed glass to really press it out.
Toasting coconut is easy but it can burn if you’re not careful. So stay near your pan, stirring frequently.
You can make the crust from scratch very easily. Simply follow the crust instructions from these Keto White Chocolate Raspberry Cheesecake Bars. If you need to be nut-free, you can use sunflower seed flour for the crust.
Frequently Asked Questions
Depending on the size of the cheesecake, it can take anywhere between 2 to 5 hours to chill and set properly. Make sure you allow it the proper time specified in the recipe, as it will be more creamy and will be easier to cut.
The classic Girl Scout cookie features a shortbread cookie topped with coconut and caramel, and then drizzled with chocolate. The bottom of the cookie is also dipped in chocolate. I took those same flavors and re-packaged them in a delicious keto cheesecake bar recipe.
These tasty bars have 7.4g of carbs and 2.3g of fiber per serving. So they have 5.1g of net carbs per bar.
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Keto mini cheesecake that tastes like biting into a Snickers Bar! These individual sized cheesecakes feature a no bake crust and filling, with a delicious peanut and caramel topping. You won’t believe it’s sugar-free.
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Keto Samoa Cheesecake Bars
Keto Samoa Cheesecake Bars have a crisp chocolate crust, a creamy cheesecake center, and delectable coconut caramel topping. With only 5g net carbs per serving, they are the ultimate low carb treat for Girl Scout Cookie lovers!
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Servings: 16 bars
Calories: 280kcal
Instructions
Crust
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Preheat the oven to 325ºF.
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In a food processor or high powered blender, process the brownie bites until they resemble fine crumbs. Pour the crumbs into the bottom of a 9×9 inch metal baking pan.
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Add the melted butter and stir to combine well. Then press the mixture firmly and evenly into the bottom of the pan. Bake 12 minutes, then remove and let cool. Lower the oven temperature to 300ºF.
Cheesecake Filling
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In a large bowl, beat the cream cheese for two minutes on medium until very smooth. Beat in the sour cream, sweetener, and vanilla extract until well combined.
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Beat in the eggs one at time until just incorporated. Pour over the cooled crust and spread to the edges.
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Bake 30 to 35 minutes, or until the cheesecake is set but just jiggles slightly in the center. Remove and let cool completely, then refrigerate until firm, about 2 hours.
Topping
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Spread the coconut in a large skillet over medium low heat. Cook until lightly toasted, stirring frequently, 4 to 5 minutes.
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Warm the caramel in a saucepan and stir in the coconut. Pour over the cooled cheesecake, spreading to the edges. Return to the fridge for another hour.
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In a microwave safe bowl, combine the chocolate and the butter. Heat in 30 seconds increments, stirring in between, until smooth.
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Drizzle over the cooled bars.
Notes
Storage Information: Store the cheesecake bars in a covered container in the fridge for up to a week or in the freezer for several months.
Nutrition Facts
Keto Samoa Cheesecake Bars
Amount Per Serving (1 bar)
Calories 280
Calories from Fat 230
% Daily Value*
Fat 25.5g39%
Carbohydrates 7.4g2%
Fiber 2.3g9%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.