Crispy biscuit, delicious caramel and crunchy nuts and melt-in-the-mouth chocolate – simply delicious!
Here’s the recipe.
- 1 cup water
- ¾ cup Swerve Sweetener or other erythritol
- ¼ cup xylitol
- 2 tsp molasses or honey
- ½ cup whipping cream
- 2 tbsp butter
- ½ tsp kosher salt
- ½ tsp xanthan gum
- 2½ cups almond flour
- 2 tbsp coconut flour
- ½ cup Swerve Sweetener or other erythritol
- ½ tsp salt
- 12 tbsp butter chilled and cut into ¼ inch pieces
- ½ tsp vanilla extract
- 20 drops stevia extract
- 1, 3.5- oz bar 85% cacao chocolate chopped into small pieces (or use 3.5 ounces of your favourite sugar-free chocolate chips).
- ½ tsp kosher salt
For the caramel sauce, combine water, Swerve Sweetener and xylitol in a heavy saucepan over medium heat.
Bring to a boil and cook without stirring 7 to 9 minutes, until mixture begins to darken in colour. Mixture may smoke slightly. Stir in molasses or honey.
Remove from heat and stir in whipping cream, butter and kosher salt. Mixture will bubble vigorously.
Sprinkle with xanthan gum and whisk in quickly to combine (if you get any lumps, use a hand blender to smooth them out).
Set caramel sauce aside.
For the bars, preheat oven to 325F.
Combine almond flour, coconut flour, Swerve Sweetener and salt in the bowl of a food processor. Sprinkle butter, vanilla and stevia over and pulse until mixture resembles coarse crumbs.
Spread half of crumb mixture in 9×13-inch pan and lightly press to bottom. Bake 8 minutes.
Remove from oven and pour caramel sauce evenly over top.
Sprinkle surface with chopped chocolate and kosher salt. Top with remaining crumb mixture, pressing lightly to adhere.
Bake 12 minutes, until edges are just golden brown. Remove from oven and let cool completely.
Cut into 25 squares.
Each bar has 6.1 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.9 g.
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