Toffee Bars (KETO CAROLYN) ❤ 🙌

Toffee Bars

I have my Grandmas/Mom's recipe on here but it definitely is not KETO. So here's the identical taste and yummy-ness but sugar free. Every time I eat these, it brings me back to my childhood. Instead of baking them just for Christmas...I make them all year round and keep them in my freezer. Obsessed! 

• Servings: 24 bars
• Prep Time 25minutes minsCook Time 30minutes minsTotal Time 55minutes mins
• These rich, buttery Keto Toffee Bars are an effortless low carb dessert. The tender shortbread crust complements the sweet chocolate topping and toasted pecans to perfection.

Ingredients: 

• 12 tbsp (170.42 g) butter, softened
• 3/4 cup (150 g) brown sugar replacement, erythritol-based
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract
• 1 tsp almond extract (optional but recommended)
• 2 1/2 cups (280 g) almond flour
• 2 tbsp (14.2 g) coconut flour
• 1/2 tsp salt
• 5 ounces (141.75 g) sugar free chocolate chips (Lilly's)
• 2/3 cup (66 g) chopped, toasted pecans or walnuts

Instructions: 

• Preheat the oven to 325F and lightly grease a 9×13 inch metal baking pan.
• In a large bowl, beat the butter with the brown sweetener until well combined. Beat in the egg yolk and vanilla extract.
• All at once, add the almond flour, coconut flour, and salt. Beat until a cohesive dough forms.
• Press the dough firmly and evenly into the bottom of the prepared baking pan. Smooth out the top as much as possible.
• Bake 25 to 30 minutes, or until the edges are becoming golden brown and the top is just firm to the touch. Remove and let cool 20 minutes in the pan.
• Sprinkle the top of the bars with the chocolate chips. Place back in the still-warm oven until the chips are melty, then spread evenly across the bars.
• Sprinkle with the chopped pecans. Refrigerate for 10 minutes or so to firm up the chocolate before cutting into bars.

Notes:

Tips for Success

• Make sure to soften the butter properly. It will combined much better with the brown sweetener, and you won’t have any lumps. It also helps to have the egg yolk at room temperature.
• I recommend my homemade brown sugar replacement, but some store-bought ones will work as well. Just make sure it doesn’t contain any allulose or xylitol, as they will prevent the bars from crisping up properly.
• Allow the crust to cool, rather than adding the chocolate chips right away. The crust is still really soft when it’s warm, and the chocolate chips press into it rather than spreading easily. But once you add the chips, return the bars to the warm oven to help them soften properly.

Macros:

• Serving: 1 bar | Calories: 168 cal | Carbohydrates: 5.4g | Protein: 3.5g | Fat: 15.2g | Saturated Fat: 5.5g | Fiber: 3.4g

Source: All Day I Dream About Food