Ingredients:
For the Base Layer:
- 1 cup almond flour
- ¼ cup melted butter or coconut oil
- 2 tbsp powdered erythritol
- ½ tsp vanilla extract
For the Caramel Layer:
- ½ cup heavy cream
- 2 tbsp butter
- ¼ cup allulose or keto-friendly sweetener
- ½ tsp vanilla extract
- Pinch of salt
For the Chocolate Coating:
- ¾ cup sugar-free chocolate chips
- 1 tbsp coconut oil
Instructions:
- Make the Base:
- Mix almond flour, melted butter, sweetener, and vanilla.
- Press into a lined pan and freeze for 15 minutes.
- Prepare the Caramel:
- Heat cream, butter, and sweetener in a pan over medium heat.
- Stir constantly until golden and thick (about 10-12 minutes).
- Remove from heat, add vanilla & salt, and let it cool slightly.
- Assemble:
- Pour caramel over the base and freeze for 20 minutes until firm.
- Coat in Chocolate:
- Melt chocolate chips with coconut oil.
- Cut bars, dip them in chocolate, and place them on parchment paper.
- Refrigerate until chocolate hardens.
