A rich, low-carb treat with a buttery almond-flour base, a sweet caramel-style sauce, and a crunchy chocolate-pecan-coconut topping.
Ingredients
Bottom Layer
1 cup almond flour
1/4 tsp baking powder
1/4 tsp salt
1 egg, beaten
2 tbsp melted butter
Sauce
1/2 cup erythritol
1/2 cup melted butter
1/2 cup heavy whipping cream
6 drops flavored liquid stevia (toffee, caramel, etc.)
1/2 tsp vanilla extract
1/4 tsp salt
Top Layer
2 cups Lily’s dark chocolate chips
1 cup unsweetened shredded coconut
1 cup chopped pecans
Instructions
Prepare the Bottom Layer
Preheat the oven to 300°F (150°C).
In a medium bowl, whisk together the almond flour, baking powder, and salt.
Add the beaten egg and melted butter; stir until fully combined.
Transfer the dough onto a parchment-lined baking sheet.
Place another sheet of parchment over the dough and roll it into roughly an 8×8-inch square (a little larger is okay). Use your hands for final shaping if needed.
Remove the top parchment sheet and bake for 35 minutes, or until the crust turns golden.
Set aside and let the crust cool completely.
Make the Sauce
Increase oven temperature to 375°F (190°C).
In a saucepan over medium heat, melt the butter. Add erythritol, whisk, and bring to a boil. Cook for 5 minutes, stirring frequently.
When the mixture begins to darken in color, remove it from heat.
Stir in the heavy whipping cream, vanilla, stevia, and salt until smooth.
Trim the cooled crust edges with a sharp knife and place the crust into an 8×8-inch glass baking dish.
Pour half of the sauce evenly over the crust. Reserve the remaining sauce.
Assemble the Top Layer
In a medium bowl, combine the pecans, chocolate chips, and shredded coconut.
Spread the mixture evenly over the sauce-soaked crust.
Drizzle the remaining sauce over the top.
Bake for 5 minutes to melt everything together.
Chill in the refrigerator until fully set, then slice into bars.
(Or enjoy warm and gooey!)