Rich and buttery low-carb bars layered with a decadent salted caramel topping, perfect for satisfying sweet cravings while staying keto-friendly. These bars offer a delicious balance of salty and sweet in every bite.
Ingredients:
For the crust:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/2 cup unsalted butter, melted
– 1/4 cup powdered erythritol or preferred keto sweetener
– 1/2 teaspoon vanilla extract
– Pinch of salt
For the salted caramel topping:
– 1/2 cup unsalted butter
– 1/3 cup heavy cream
– 1/3 cup powdered erythritol or keto sweetener
– 1 teaspoon vanilla extract
– 1/2 teaspoon sea salt
Directions:
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a bowl, mix almond flour, coconut flour, melted butter, powdered erythritol, vanilla extract, and salt until well combined. Press mixture evenly into the prepared pan.
3. Bake the crust for 15-18 minutes, until golden brown. Remove from oven and set aside to cool slightly.
4. To make the salted caramel, melt butter in a saucepan over medium heat. Stir in heavy cream and powdered erythritol. Bring to a gentle simmer and cook for 3-5 minutes until the mixture thickens slightly.
5. Remove from heat, stir in vanilla extract and sea salt.
6. Pour the caramel over the baked crust and spread evenly. Refrigerate for at least 2 hours or until set.
7. Once firm, cut into bars and serve. Keep refrigerated for best texture.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 2 hours 33 minutes (includes chilling)
Kcal: Approx. 220 kcal per bar | Servings: 16 bars