Goodness Gracious Cookie Bars are decadently delicious ( how many adjectives can we use in a row that start with the same letter – apparently quite a few) Ya’ll, these bring out the southern belle in me, they’re great for a sweet treat, and make a lovely dessert to bring to a gathering.
using a silicone baking mat for keto cooking is just about a must its an easy clean up, doesn’t catch fire in the oven (don’t tell me you’ve never caught parchment paper on fire). They’re also especially awesome when making keto bagels <3
- 2 1/2 cups – almond flower, super fine ( I use blue diamond)
- 1 1/4 stick – Kerry gold butter (about 3/4 cup melted)
- 1/2 tsp – nutmeg
- 4 tbsp – swerve sweetener
- 2 sticks – Kerry gold butter
- 1 cup – heavy whipping cream ( I use land o lakes)
- 1 1/2 cup – swerve sweetener
- 1 tbsp – vanilla extract (I use organic with NO sugar added)
- 1 1/2 cup – shredded coconut, unsweetened
- 1 1/2 cup – chopped pecans (toasted)
- 3/4 cup – lily chocolate chips
Preheat oven to 325 degrees.
For the crust; combine almond flour, nutmeg, and sweetener in a mixing bowl and then add melted butter, mix together well, and place into a lined 9 x 13 baking dish (this is where I use my silicone baking mat to line the dish and it will easily lift right out). Place into the oven for 15 minutes (until it begins to turn golden brown around the edges). Move on to the sauce while it bakes.
For the sauce; place a non-stick pot on the stove top over medium heat, and combine butter, heavy cream, and sweetener. Stir frequently with a silicone spatula to avoid sticking (this will take some time to reduce, be patient, you have not messed it up) The mixture will begin to thicken and turn a dark golden brown, its worth the wait! Essentially you’re creating a sweetened condensed milk caramel sauce!! Once you’ve achieved a caramel-ly sauce (I know there I go making up words again) remove it from the heat and add vanilla immediately and stir well. Add coconut and pecans and mix it up (I toast my coconut and pecans in the oven at about 375-400 degrees for round about 5 minutes before hand but its not absolutely necessary I just prefer the taste). Pour the sauce over the baked cookie crust and spread with your silicone spatula. Immediately sprinkle chocolate chips over the top and allow to melt (I used a toothpick and swirled the melted chocolate, because well, it looks pretty and more chocolate with each bite!)
Ok here is where you stomp your feet, sigh, and tell me I’m absolutely out of my mind. You MUST allow these to set for at least 12 hours (yes, MUST) it lets the flavors mesh together and calms the cooling sensation of the erythritol so that it does not overpower the cookies. Promise, its a dessert worth the wait.
Cover it with plastic wrap and sit it out of sight. 12 hours later, lift the edges of the silicone mat (or parchment paper) and place the cookie onto a flat surface, cut into 18 large cookies OR 36 smaller bite-sized cookies. ENJOY!! CLICK HERE!
NUTRITION: Yields; 18 large bars ( or 36 bite size), Serving size; 1 large bar
Cal 264, Fat 26.1 g, Carbs 1.8, Fiber 0.8g, Protein 1.5 g, NET CARB: 1g