Ingredients:
1 cup almond flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, melted
Sauce:
1/2 cup erythritol
1/2 cup butter, melted
1/2 cup heavy whipping cream
6 drops liquid flavored stevia(toffee, caramel, etc.. – you choose!!)
1/2 teaspoon vanilla
1/4 teaspoon salt
Top Layer
2 cups Lily’s dark chocolate chips
1 cup shredded unsweetened coconut
1 cup pecans, chopped
Instructions:
Bottom Layer:
-Preheat oven to 300 degrees F.
-Mix almond flour, baking powder and salt in medium bowl.
-Add beaten egg and melted butter and mix well.
-Put dough onto parchment paper layered sheet.
-Roll out to approximately 8×8 (slightly larger if needed). The easiest way to do this is to layer another piece of parchment paper on top of the dough and use a rolling pin. I ended up using my hands to do the final touches.
-Remove top layer of parchment paper and bake for 35 minutes or until golden.
-Let cool before adding additional layers.
Sauce:
-Raise oven temperature to 375 degrees F.
-Place butter in sauce pan and melt over medium heat. Add erythritol, whisk and boil for 5 minutes. Stir often.
-Around 5 minutes, mixture should start to darken in color. That is when it is done.
-Add heavy whipping cream, salt, vanilla and liquid stevia. Stir well!
-Using a sharp knife, trim edges of base layer and then place into 8×8 glass pan.
-Pour 1/2 of the sauce onto the base layer. Save the rest.
Top layer:
-In a medium bowl, mix pecans, chocolate chips and coconut. Pour into glass pan over the bottom layer evenly.
-Pour remaining sauce over the top.
-Bake for an additional 5 minutes.
-Cool in fridge to set, then cut and serve (unless of course you want to serve it warm