Ingredients

The following ingredients have 4 Servings
  • 1/2 cup keto maple syrup (can substitute for maple syrup, honey or agave)
  • 1/2 cup coconut oil
  • 3 cups blanched almond flour (can substitute for almond meal)
  • 1/8 teaspoon salt
  • 1/4 cup keto chocolate chips
  • 1 1/2 cups keto caramel
  • 1 cup keto chocolate chips
  • 2 teaspoon coconut oil

Instruction

  • Line a square pan with parchment paper and set aside.
  • Start by preparing your shortbread base. In a microwave-safe bowl or stovetop, add your syrup and coconut oil and melt until warm.
  • Add your almond flour and salt and mix well, until a thick dough remains. Fold through your chocolate chips and transfer to the lined pan and press into place. Refrigerate.
  • Pour the caramelover the cookie dough base and refrigerate for around 30 minutes, to firm up.
  • Once the caramel has firmed up slightly, melt your remaining chocolate chips with coconut oil together. Pour over the caramel bars and refrigerate until firm. Slice into bars and sprinkle with salt.