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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