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Keto Layered Bar Cookies

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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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Print Recipe
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!
Prep Time 30 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
sauce
toppings
Prep Time 30 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
sauce
toppings
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.

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