Makes 24 - Serving Size 1 - Net Carbs: 1.43g | Fat: 18g | Protein: 2.39
•Keto OMG Bars•
1 cup almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
¼ teaspoon salt
1 egg, beaten
2 tablespoons butter, melted
½ cup heavy whipping cream
10 tablespoons butter
1/3 cup plus 1 tablespoon erythritol
1 teaspoon vanilla
1/8 teaspoon Pink Himalayan sea salt
4 drops liquid stevia
1 cup unsweetened coconut
1 cup chopped pecans
1.5 cups Lily’s dark chocolate chipss (or other keto approved dark chocolate chips)
Preheat oven to 300 degrees and line muffin tin with liners.
In a large bowl, mix almond flour, coconut flour, baking powder and salt. Combine well.
Add beaten egg and combine.
Add melted butter, combine well.
Roll into small .5-1 inch balls. (21-24.)
Place one ball per liner and using your thumb or finger, flatten to fill the bottom of each muffin liner.
Bake for 20 minutes and remove from oven. Set aside
Increase oven temp to 350
Melt butter in pot, add erythritol and soft boil for 5 minutes, stirring often.
Keeping stirring and boiling until the color starts to turn golden.
Remove from heat and add remaining ingredients and mix well. (Set aside ¾ cup for later.)
Using a teaspoon measuring spoon, add 1 teaspoon of sauce per muffin tin.
Combine all ingredients into a small bowl and mix well.
Add 2 tablespoons of mixture to each muffin tin.
Add 1 more teaspoon of sauce to each tin.
Bake for 5 minutes.
Let cool in the fridge until ready to serve.