Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups almond flour
  • 5 tbsp cold butter (cut into pieces)
  • 1 tbsp coconut flour
  • 1 tbsp cold water
  • 1 cup butter
  • 1 cup heavy cream
  • 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 1 tsp vanilla
  • 1/3 cup sugar-free chocolate chips (melted)
  • 1/2 tsp coarse salt

Instruction

  • Preheat oven to 350. Line the bottom of a 9 inch square cake pan with parchment paper.
  • Mix the crust ingredients in a food processor until the dough comes together. This can take 2-3 minutes. Press into the bottom of the prepared cake pan. Bake for 16-20 minutes at 350 degrees until golden brown. Cool completely.
  • Meanwhile, combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully. Remove from the heat and add the vanilla. Cool for 5 minutes.
  • Pour the caramel over the cooled crust. Put dollops of the melted chocolate ever inch or two. Use a butter knife to gently swirl them together. Sprinkle with the sea salt.
  • Store at room temperature for 2-3 days. You can refrigerate for longer storage but the caramel will firm up.