7 Layer Magic Bars
"A keto version of the 7 layer bar"Serves 16 | Prep Time 15 | Cook Time 1 hour approx
Why I Love This Recipe
A yummy bar with chocolate and caramel. A keto version of the 7 layer bar.
Ingredients You'll Need
For the Cracker Base:
1 cup Almond Flour
1/4 tsp Salt
1/4 tsp Baking Powder
2 T Grass-Fed Salted Butter, melted
1/2 cup Swerve Sweetener
1/2 cup Butter
1/2 cup Heavy Cream
1 tsp Caramel Extract
1/2 tsp Vanilla Extract
1/4 tsp Salt
2 cups Lily’s Chocolate Chips or 100% cocoa bar (Ghiradelli) melted down & sweetened with sugar substitue, cooled
1 cup Chopped Pecans
1 cup Shredded Coconut
Preheat oven to 300F.
Whisk together almond Flour, salt, and baking powder in a medium bowl. Beat the egg and stir in along with melted butter.
Turn the dough out onto a large piece of parchment paper or silicone baking mat, pat into a rough square, then place another piece of parchment paper on top. Roll out until it forms a square ⅛" thick. Remove the top parchment paper.
Place the parchment on a large baking pan and bake for 35 minutes until they start to brown. Remove from the oven and let cool.
To Assemble the Bars:
Increase oven temp to 375.
Make the caramel sauce:
Melt the ½ cup butter in a medium saucepan over medium heat, then add in Swerve and whisk until well combined. Boil for 5-7 minutes, stirring constantly, until the mixture starts to darken in color. Remove from the heat and whisk in the cream, caramel extract, and vanilla.
The sauce will bubble furiously, but mix it and it will settle down.
Take the cooked cracker base off the parchment paper and move it into a square pan. You may have to break some of the edges.
Top the cooled cracker base with ½ of the caramel sauce.
Then, layer on the Chocolate chips, pecans, and coconut.. Drizzle the other half of the caramel sauce on top.
Bake at 375 for 5 minutes.
I like to cut these into square while they're still warm, but you can also wait until they're cooled to cut them.
Pairs Well With