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!
| Servings | Prep Time |
| 12bars | 30minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
base
- 2Tbps grass-fed butter
- 1 egg
- 1cup almond flour
- 2Tbsp ground flax seed
- 1/4tsp baking powder
- 1/2tsp ground sea salt
- 1Tbsp Swerve
sauce
- 1/2cup butter
- 1/4cup Swerve sweetener
- 1/2cup heavy whipping cream
- 1/2tsp vanilla
- 1/4tsp ground sea salt
toppings
- 1cup coconut chips(unsweetened, or unsweetened shredded coconut)
- 1/4cup sunflower seed kernels
- 1/4cup chia seeds
- 2Tbps ground flax seed
- 1/2cup Lily’s sugar-free chocolate chips
- 1cup chopped nuts
- 1/4cup hemp hearts
Instructions
Make the Crust
- Preheat oven to 350 degrees.
- Melt butter in medium bowl.
- Add egg & whisk together with melted butter.
- Mix in the almond flour, ground flax seed, baking powder, salt, & Swerve.
- Press into the bottom of a 9×13 glass pan.
- Bake for 20 minutes.
- Remove from heat & let cool.
Make the Caramel
- Melt butter in a medium saucepan over medium-low heat.
- Add in Swerve & continue to stir for 5-7 minutes, or until color turns to a light brown.
- Remove from heat & stor in heavy whipping cream, vanilla, & salt.
- Set aside to thicken. I find that putting it in the fridge helps!
Top it Off!
- Drizzle 3 tablespoons of the caramel sauce over the cooled crust & spread over crust evenly.
- Sprinkle the coconut chips (or shreds), chia seeds, ground flax seed, chocolate chips, chopped nuts, & hemp hearts evenly over the crust.
- Drizzle the remaining caramel sauce on top.
- Bake for an additional 5-7 minutes.
- Remove from heat & cut into squares(3×4) with a sharp knife.
- Let cool & serve!
Recipe Notes
13.7 Net Carbs, 8.3g Fiber, 9.3g Protein, 38.8g Fat per bar.
