2 cup superfine almond flour
1/2 teaspoon salt
2 large eggs
4 tbsp unsalted butter, melted
3/4 cup heavy cream
1/2 cup unsalted butter
3/4 cup Swerve Brown Sugar
1 teaspoon vanilla extract
Pinch of salt
2 cups Keto Chocolate chips, such as Lilys
1 1/2 cup unsweetened shredded coconut
1 1/2 cup pecan pieces
Preheat oven to 325 degrees F. In a medium bowl mix together the almond flour, eggs, butter, and salt. Spread to a 10-12 inch skillet. Bake for 15-20 minutes or until golden. Set aside.
In a deep pot over medium high heat place all ingredients for the caramel. Turn the heat to high. Boil for 5-8 minutes, stirring frequently. The caramel should thicken. Set aside to cool slightly.
Add the coconut, pecans, and chocolate chips over the crust. Pour the caramel over the entire skillet. Return to the oven and bake for 10 minutes.
Allow to cool for 30 minutes. If you want to cut in bars, let cool in the refrigerator for 1 hour and cut in small squares.