Ingredients
Cookie Crust
1 cup almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
¼ teaspoon salt
1 egg, beaten
2 tablespoons butter, melted
Sauce
½ cup heavy whipping cream
10 tablespoons butter
1/3 cup plus 1 tablespoon low carb sweetener
1 teaspoon vanilla
1/8 teaspoon Pink Himalayan sea salt
4 drops liquid stevia
Top Layer
1 cup unsweetened coconut
1 cup chopped pecans
1.5 cups Lily’s dark chocolate chips (or other keto approved dark chocolate chips)
Instructions
Preheat the oven to 300 degrees. Line a muffin tin with liners.
In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.
Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.
Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.
Bake for 20 minutes, then remove from the oven and set aside.
Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.
Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.
Add 1 teaspoon of sauce per muffin tin.
In a small bowl, combine the coconut, pecans, and chocolate chips. Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.
Bake for 5 minutes, then cool in the refrigerator until ready to serve.
Swerve Sweetener, Granular, 12 Ounce (Pack of 2)
Bob’s Red Mill Resealable Gluten Free Baking Powder, 14 Oz (6 Pack)
NOW Foods Organic Coconut Flour,16-Ounce
Nutrition Information: YIELD: 24
Amount Per Serving: CALORIES: 175.9TOTAL FAT: 17.9gSATURATED FAT: 8.6gSODIUM: 52.6mgCARBOHYDRATES: 3gNET CARBOHYDRATES: 1.4gFIBER: 1.6gSUGAR: 1.1gPROTEIN: 2.4g
