Keto 7-Layer Bars

Maturing, ENJOYED sugar. I never ever appeared to tire of it. I would enjoy to tell you that consuming Keto and Trim Healthy Mom has totally altered my tastes and I do not even desire sugar anymore, but that would not be true. I have an unapologetic sweet tooth, so throughout the years I have actually gotten very innovative with comprising brand-new dishes to mimick some of my old, sugar-laden favorites. Which’s what I wish to share with you today! Magic Cookie Bars were something I utilized to make with my auntie for special celebrations. They were an old Betty Crocker Dish that included beginning with a graham cracker crust, topping it with chocolate and butterscotch chips, pecans, and coconut, and then sprinkling sweetened condensed milk over the entire thing and baking it. Everything melted together and ended up being a dessert that I dreamed about. Don’t forget to visit my Keto Dish Index! I’m and SO not kidding. With the holidays having simply passed, I discovered myself wishing to make those cookie bars,. But I have GOALS for 2018, and sugary cookie bars do not suit them. How about you? Are you a New Year’s goal-setter? (I am, and if you desire a peek my 2018 objectives can be found here). So here we are today, with the most wonderful Keto Magic Cookie Bar recipe I’ve ever seen! They’re very easy to make, even the crust is basic– it does take 35 minutes to bake– however the Caramel sauce is the simplest one I have actually ever made. Since making the switch to Swerve I have actually been finding baking much more pleasurable and much easier than ever. ** Quick Note: a previous version of this dish included my dish for Butterscotch Chips (keto, obviously) however those require a couple of tweaks still, so I took them out. For now, I’ll let them live here without the buttescotch chips!

Here’s what you’ll require

For the Cracker Base 1 cup Almond Flour 1/4 tsp Salt 1/4 tsp Baking Powder 1 Egg 2 T Grass-Fed Salted Butter, melted Caramel Sauce 1/2 cup Swerve Sweetener. 1/2 cup Butter 1/2 cup Heavy Cream 1 tsp Caramel Extract. 1/2 tsp Vanilla Extract 1/4 tsp Salt Toppings 2 cups Lily’s Chocolate Chips. 1 cup Chopped Pecans 1 cup Shredded Coconut.

Instructions

Make the Crackers.: Preheat oven to 300F Blend together almond Flour, salt, and baking powder in a medium bowl. Beat the egg and stir in together with melted butter Turn the dough out onto a big piece of parchment paper or silicone baking mat, pat into a rough square, then location another piece of parchment paper on top. Roll out until it forms a square 1/8 \u2033 thick. Get rid of the leading parchment paper Place the parchment on a big baking pan and bake for 35 minutes until they begin to brown. Remove from the oven and let cool To Assemble the Bars Boost oven temp to 375 Make the caramel sauce Melt the 1/2 cup butter in a medium pan over medium heat, then include in Swerve and whisk up until well integrated. Boil for 5-7 minutes, stirring constantly, up until the mixture begins to darken in color. Remove from the heat and whisk in the cream, caramel extract, and vanilla The sauce will bubble furiously, however blend it and it will calm down Take the prepared cracker base off the parchment paper and move it into a square pan. You may have to break some of the edges Top the cooled cracker base with 1/2 of the caramel sauce Then, layer on the Chocolate chips, pecans, and coconut. Sprinkle the other half of the caramel sauce on top Bake at 375 for 5 minutes I like to cut these into square while they’re still warm, however you can also wait till they’re cooled to cut them. To cut these bars.: because they’re Keto and different than your typical magic cookie bars, cutting takes a little bit of finesse. Don’t let that scare you thought! Simply take the bars out of the square baking pan and cut them with a large chef’s nice for pretty, even cuts. Affiliate LinksThere are a few unique ingredients in this dish. The links below are affiliate links, which means that if you acquire something by buying and clicking through my link I earn a small commission,.at no additional expense to youYou May Also Like.Pumpkin Spice Creamer. Chocolate Chip Pound Cake. ( THM: S, Low Carb, Ketogenic).90-Second Keto Cinnamon Roll in a Mug. ( Ketogenic Fat Bomb, Low Carb, High Fat).Basic Chocolate Ice Cream. ( THM: S, Low Carbohydrate, Ketogenic).Chocolate Peanut Butter Bars. ( THM: S, Low Carbohydrate, Ketogenic,).Cut Healthy Mama 101. Cut Healthy Mama Pantry Staples.

Yield: 16 portions..

Components.

• For the Cracker Base:
• 1 cup Almond Flour
• 1/4 tsp Salt
• 1/4 tsp Baking Powder
• 1 Egg
• 2 T Grass-Fed Salted Butter, melted
• Caramel Sauce:
• 1/2 cup Swerve Sweetener
• 1/2 cup Butter
• 1/2 cup Heavy Cream
• 1 tsp Caramel Extract
• 1/2 tsp Vanilla Extract
• 1/4 tsp Salt
• Toppings:
• 2 cups Lily’s Chocolate Chips
• 1 cup Chopped Pecans
• 1 cup Shredded Coconut

Guidelines.

Make the Crackers Preheat oven to 300F Blend together almond Flour, salt, and baking powder in a medium bowl. Beat the egg and stir in together with melted butter Turn the dough out onto a large piece of parchment paper or silicone baking mat, pat into a rough square, then place another piece of parchment paper on top. Roll out until it forms a square 1/8 thick. Get rid of the top parchment paper Place the parchment on a big baking pan and bake for 35 minutes till they start to brown. Eliminate from the oven and let cool To Assemble the Bars Boost oven temp to 375 Make the caramel sauce Melt the 1/2 cup butter in a medium pan over medium heat, then include Swerve and whisk till well integrated. Boil for 5-7 minutes, stirring constantly, till the mixture begins to darken in color. Get rid of from the heat and whisk in the cream, caramel extract, and vanilla The sauce will bubble furiously, but mix it and it will settle Take the cooked cracker base off the parchment paper and move it into a square pan. You might need to break a few of the edges Top the cooled cracker base with 1/2 of the caramel sauce Then, layer on the Chocolate chips, pecans, and coconut. Sprinkle the other half of the caramel sauce on top Bake at 375 for 5 minutes I like to cut these into square while they’re still warm, but you can also wait up until they’re cooled to cut them