Ingredients
- Crust:
- 2 cup superfine almond flour
- 1/2 teaspoon salt
- 2 large eggs
- 4 tbsp unsalted butter melted
- Caramel:
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 3/4 cup Swerve Brown Sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Top Layer
- 2 cups Keto Chocolate chips such as Lilys
- 1 1/2 cup unsweetened shredded coconut
- 1 1/2 cup pecan pieces
Instructions
- 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.
- Assembly:
- 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.
