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!
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!