I love a good layered bar cookie, but haven’t had one since starting my keto lifestyle, so I thought that I would come up with my own keto version, that’s not only keto, but is super healthful with omega 3s & fiber!

I started out with making the bottom layer… the crust.  I melted the butter in a medium bowl, whipped in the egg, then mixed in the almond flour, ground flax seed, baking powder, salt, & Swerve.  I spread this out into the bottom of a 9×13 pan with my fingers.  There’s no need to grease the bottom of the pan, due to the butter content.  I use Kerrygold Grass-fed salted butter (the gold package).  I baked the crust at 350 for 20 minutes, until it hardened & started cracking a little.

While that was baking, I started making the caramel sauce.  I melted 1 stick of butter (1/2 cup) in a medium saucepan, then added in the Swerve sweetener and kept stirring for about 5-7 minutes, until it started to brown a little bit.  I set that aside to cool in the fridge, so that it would thicken up quicker.

I then got my other toppings ready.  I chopped my nuts in my mini ninja blender/chopper and got out the remaining toppings.  I then drizzled a few tablespoons of the caramel sauce over the crust & spread it out, then evenly sprinkled each of my toppings (coconut chips, sunflower seed kernels, chia seeds, ground flax seed, chocolate chips, chopped nuts, & hemp hearts) evenly over the crust, then drizzled the rest of the caramel sauce on the top.

I then baked it for another 5-7 minutes, until everything looked stuck together, then took out and cut into squares 3×4, 12 squares total and set aside to cool.

I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!

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Keto Layered Bar Cookies

I love a good layered bar cookie, but haven't had one since starting my keto lifestyle, so I thought that I would come up with my own keto version, that's not only keto, but is super healthful with omega 3s & fiber!

Cuisine

Gluten Free, Keto, Sugar Free

Prep Time

30 minutes

Cook Time

40 minutes

Servings

bars

Ingredients

base

• 2 Tbps grass-fed butter
• 1 egg
• 1 cup almond flour
• 2 Tbsp ground flax seed
• 1/4 tsp baking powder
• 1/2 tsp ground sea salt
• 1 Tbsp Swerve

sauce

• 1/2 cup butter
• 1/4 cup Swerve sweetener
• 1/2 cup heavy whipping cream
• 1/2 tsp vanilla
• 1/4 tsp ground sea salt

toppings

• 1 cup coconut chips (unsweetened, or unsweetened shredded coconut)
• 1/4 cup sunflower seed kernels
• 1/4 cup chia seeds
• 2 Tbps ground flax seed
• 1/2 cup Lily's sugar-free chocolate chips
• 1 cup chopped nuts
• 1/4 cup hemp hearts

Cuisine Gluten Free, Keto, Sugar Free Prep Time 30 minutes Cook Time 40 minutes Servings bars Ingredients base 2 Tbps grass-fed butter 1 egg 1 cup almond flour 2 Tbsp ground flax seed 1/4 tsp baking powder 1/2 tsp ground sea salt 1 Tbsp Swerve sauce 1/2 cup butter 1/4 cup Swerve sweetener 1/2 cup heavy whipping cream 1/2 tsp vanilla 1/4 tsp ground sea salt toppings 1 cup coconut chips (unsweetened, or unsweetened shredded coconut) 1/4 cup sunflower seed kernels 1/4 cup chia seeds 2 Tbps ground flax seed 1/2 cup Lily's sugar-free chocolate chips 1 cup chopped nuts 1/4 cup hemp hearts

Instructions

Make the Crust

1. Preheat oven to 350 degrees.
2. Melt butter in medium bowl.
3. Add egg & whisk together with melted butter.
4. Mix in the almond flour, ground flax seed, baking powder, salt, & Swerve.
5. Press into the bottom of a 9x13 glass pan.
6. Bake for 20 minutes.
7. Remove from heat & let cool.

Make the Caramel

1. Melt butter in a medium saucepan over medium-low heat.
2. Add in Swerve & continue to stir for 5-7 minutes, or until color turns to a light brown.
3. Remove from heat & stor in heavy whipping cream, vanilla, & salt.
4. Set aside to thicken. I find that putting it in the fridge helps!

Top it Off!

1. Drizzle 3 tablespoons of the caramel sauce over the cooled crust & spread over crust evenly.
2. Sprinkle the coconut chips (or shreds), chia seeds, ground flax seed, chocolate chips, chopped nuts, & hemp hearts evenly over the crust.
3. Drizzle the remaining caramel sauce on top.
4. Bake for an additional 5-7 minutes.
5. Remove from heat & cut into squares(3x4) with a sharp knife.
6. Let cool & serve!

Recipe Notes

13.7 Net Carbs, 8.3g Fiber, 9.3g Protein, 38.8g Fat per bar.