Ingredients:

  • 1.5 cups (168g) Super-fine almond flour
  • 0.5 cup (60g) Raw pecans, pulverized into a meal
  • 0.33 cup (65g) Granulated Allulose or Erythritol blend
  • 6 tbsp (85g) Grass-fed butter, melted
  • 0.25 tsp (1.5g) Himalayan pink salt
  • 1 cup (240ml) Heavy cream
  • 3 tbsp (42g) Unsalted butter
  • 0.5 cup (100g) Allulose
  • 1 tsp (5g) Pure vanilla bean paste
  • 1 cup (170g) Sugar-free dark chocolate chips (60-70% cacao)
  • 1 cup (80g) Unsweetened shredded coconut
  • 0.75 cup (90g) Rough-chopped walnuts or macadamia nuts
  • 0.5 tsp (3g) Flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C). Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the almond flour, pecan meal, 1/3 cup sweetener, and pink salt. Fold in the 6 tablespoons of melted butter until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a flat glass to ensure even compression. Blind bake for 10 minutes.
  4. In a medium heavy-bottomed saucepan, combine the heavy cream, 3 tablespoons of unsalted butter, and 1/2 cup of allulose. Simmer over medium-low heat, stirring frequently, until reduced by half and thickened. Remove from heat and stir in the vanilla bean paste.
  5. Layer the sugar-free chocolate chips, shredded coconut, and chopped walnuts evenly over the pre-baked crust.
  6. Pour the thickened cream mixture (keto condensed milk) evenly over the top of the layers. Return to the oven and bake for an additional 20-25 minutes until the edges are golden brown.
  7. Remove from the oven and sprinkle with flaky sea salt. Allow to cool completely at room temperature, then refrigerate for at least 2 hours to set before slicing into 16 bars.