Looking for a creamy, coconut-covered, and caramel-swirled treat that brings all the bold flavor of your favorite Girl Scout cookies—without sugar or unnecessary carbs? These Keto Samoa Cheesecake Bars are exactly what you need. With their soft almond flour crust, rich mascarpone filling, and silky chocolate-coconut topping, this low-carb version delivers all the richness of classic Samoas—in a keto-friendly, gluten-free format.
Perfect for holiday baking , meal prep snacks , or when you’re craving something sweet but staying in ketosis, these no-bake bars use simple ingredients like unsweetened shredded coconut, erythritol-sweetened caramel, and dark chocolate to bring bold bakery-style flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love creamy coconut desserts with depth and richness, these keto Samoa cheesecake bars will quickly become a go-to comfort dish in your fridge rotation.
In this article, we’ll walk you through how to make these perfect keto Samoa cheesecake bars from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, fudgy, coconut-infused bliss!
Why You’ll Love These Keto Samoa Cheesecake Bars
These aren’t just any old brownie—they’re a sweet, crunchy, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in one pan!
Here’s why they stand out:
- 🧀 Creamy cheese base : Made with mascarpone or cream cheese for richness and body.
- 🥥 Bold coconut finish : Adds natural sweetness and fiber without carb overload.
- 🍫 Chocolate layer magic : Melted dark chocolate gives deep, bittersweet satisfaction.
- 🥣 Easy to make : Just press, chill, and layer—no oven required!
- ⏱️ Ready in under 20 minutes (plus chilling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl and one tray = zero mess!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a weekend gathering, these keto Samoa bars will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust Layer:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal
- 1/4 tsp salt
- 1/3 cup melted coconut oil or butter
- 1/4 cup powdered erythritol or monk fruit sweetener
Optional: Crushed pecans or cacao nibs for extra crunch
For the Cheesecake Layer:
- 8 oz mascarpone cheese or softened cream cheese
- 1/2 cup heavy cream or full-fat coconut cream
- 1/4 cup powdered sweetener
- 1 tsp vanilla extract
- Pinch of salt
Tip: Use room temperature dairy for best blending and texture!
For the Caramel Drizzle (Optional):
- 2 tbsp sugar-free caramel sauce or homemade caramel using allulose
- 1 tbsp heavy cream or water (to thin)
For the Coconut Topping:
- 1/2 cup unsweetened shredded coconut
- 1 tbsp powdered sweetener (optional)
- 1 tsp vanilla extract
Pro Tip: Toast the coconut lightly for deeper flavor and color.
For the Chocolate Glaze:
- 1/2 cup sugar-free dark chocolate chips (90% cacao recommended)
- 1 tbsp coconut oil or butter
Optional: Crushed macadamia nuts or edible gold dust for festive flair
Step-by-Step Instructions
Step 1: Press the Crust
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds
- Powdered sweetener
- Salt
Add melted coconut oil or butter and stir until a soft dough forms.
Press firmly into the bottom of an 8×8-inch lined pan .
Chill while preparing the next layers.
Pro Tip: Use silicone molds for easier removal and clean slices.
Step 2: Beat the Cheesecake Filling
In a large bowl, beat mascarpone cheese or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Gently whip heavy cream or coconut cream separately until stiff peaks form.
Fold into the mascarpone mixture in batches to keep it light and airy.
Pro Tip: Don’t overmix—keep some texture for visual appeal.
Step 3: Layer the Coconut
Mix shredded coconut with a splash of vanilla and optional powdered sweetener.
Sprinkle half of it evenly over the chilled crust.
Pour the cheesecake mixture on top and spread gently.
Sprinkle remaining coconut over the top.
Optional: Drizzle with keto caramel sauce before chilling.
Step 4: Chill Until Set
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 5: Add the Chocolate Glaze
Melt sugar-free chocolate chips with coconut oil in a microwave-safe bowl or double boiler.
Drizzle over the chilled bars once set.
Let harden in the fridge or freezer for another 30 minutes .
Step 6: Serve and Enjoy!
Slice into small squares and enjoy chilled or at room temperature.
Pair with black coffee, herbal tea, or a glass of unsweetened almond milk for the ultimate treat.
Savor every silky, tropical bite of your Keto Samoa Cheesecake Bars !
Nutritional Information (Per Serving – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~13 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~30 mg |
| Sodium | ~80 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~5 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Samoa Cheesecake Bars
- Use high-quality mascarpone or cream cheese – Ensures smooth blending without lumps.
- Don’t skip resting time – The flavors develop beautifully after chilling.
- Layer carefully for presentation – Especially if serving at parties or gatherings.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for gifting – Great for school snacks or homemade treats.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Chocolate Mint Version
Replace coconut with cocoa powder and add mint extract for refreshing contrast.
Vegan Option
Use blended tofu or cashew-based mascarpone and plant-based sweeteners.
Toasted Macadamia Samoa
Top with chopped toasted macadamia nuts for extra richness.
Lemon Coconut Twist
Add lemon zest and juice to the cheesecake layer for citrus-forward warmth.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per bar , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover bars?
Store cooled portions in an airtight container in the fridge for up to 5 days . Freeze slices for longer storage.
What kind of chocolate works best?
Look for erythritol-sweetened or stevia-based chocolate bars or chips .
Can I make mini versions?
Yes! Fill silicone muffin cups or mini loaf pans for individual Samoa bites.
Why This Recipe Works So Well
These Keto Samoa Cheesecake Bars work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking traditional cookie bases without gluten.
- The cheesecake adds silkiness and airiness , balancing the richness naturally.
- And the coconut and chocolate melt into a golden blanket , completing the Samoa experience.
It’s the kind of dessert that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto Samoa cheesecake bars beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, cheese, or meat for a balanced keto lunch.
At a Kids’ Party
Cut into small cubes and arrange on a platter with toothpicks for appetizer bites.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a bar and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Unsweetened Coconut
Rich in MCTs and fiber—supports digestion and satiety.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and bone strength.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Cookie Lovers
These Keto Samoa Cheesecake Bars prove that going low-carb doesn’t mean missing out on bold, comforting desserts. With its crispy crust, gooey center, and silky chocolate finish, it’s the kind of treat that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto, looking for a fast weekend snack idea, or want to impress with homemade flair, these Samoa cheesecake bars deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Samoa Cheesecake Bars – Sweet, Gooey & Perfectly Low-Carb!
- Total Time: 1 hr 20 mins
Description
Indulge in a rich, creamy, and satisfying low-carb delight!
Ingredients
4.5 ounces (127.57 g) HighKey brownie bites 3 tbsp butter, melted
16 ounces (453.59 g) cream cheese, softened 1/3 cup (76.67 g) sour cream, room temperature 1/3 cup Swerve Confectioners 1 tsp vanilla extract 2 large eggs, room temperature
1 1/4 cups (100 g) shredded coconut
1 recipe Keto Caramel Sauce 1 1/2 ounces (42.52 g) sugar-free dark chocolate, chopped 1/2 tbsp butter
Instructions
Crust
Preheat the oven to 325ºF. 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. Bake 12 minutes, then remove and let cool. Lower the oven temperature to 300ºF.
Cheesecake 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 a time until just incorporated. Pour over the cooled crust and spread to the edges. 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
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. 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.
- Prep Time: 30 mins
- Cook Time: 50 mins
Nutrition
- Serving Size: 16 bars
- Calories: 280
- Fat: 25.5g
- Carbohydrates: 5g
- Protein: 4.8g