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Prep time30 mins
Cook time30 mins
Total time1 hour
Yield: 9 large 3” bars (or 18 small bars)
3 Tbsp. butter or palm shortening
4 Tbsp. Keto Sweet
½ Tbsp. organic heavy cream orcoconut milk
1 tsp. xanthan gum (optional, for added chewiness)
6 Tbsp. organic heavy cream
2 Tbsp. coconut butter
⅔ cup Miracle Mix
2 Tbsp. coconut oil or butter,melted
1 Tbsp. Keto Sweet
Pinch of cinnamon (optional)
3 oz. sugar-free chocolate chips
1 Tbsp. organic heavy cream or coconut milk
½ cup chopped pecans
¼ cup shredded unsweetened coconut
¼ cup sugar-free chocolate chip
1. Preheat oven to 350°F. Line an 8” x 8” pan with unbleached parchment paper.
2. Make the caramel. In a small saucepan, add 2 Tbsp. of the butter and heat over low heat. Add 4 Tbsp. Keto Sweet, 1 Tbsp. cream and xanthan gum (if using). Simmer for 2 minutes to golden. Remove from heat.
3. Make the crust. Add the Miracle Mix, egg, 2 Tbsp. butter and 1 Tbsp. Keto Sweet and cinnamon to a small bowl. Stir to form a dough. Press into the bottom of the prepared pan and transfer to the oven. Bake 10 minutes and cool on a wire rack.
4. Make the ganache. Melt the chocolate chips with 1 Tbsp. cream using a double boiler or in 20 second bursts in the microwave.
5. Make the coconut crème. Whisk together 6 Tbsp. heavy cream and coconut butter to form a smooth mixture.
6. Spread the ganache over the pre-baked crust. Top with chopped pecans. Drizzle with caramel sauce. Pour coconut crème over. Sprinkle with shredded coconut. Top with chocolate chips.
7. Transfer to oven and bake 20 minutes. Cool on a wire rack for 30 minutes. Then refrigerate for 1 hour before cutting into squares.
Nutrition Information Per Serving
252 calories, 25 g fat, 14 g saturated fat, 7 g monounsaturated fat, 2 g polyunsaturated fat, 0 g trans fat, 58 mg cholesterol, 13 g carbohydrate, 3 g net carbs, 6 g sugar alcohols, 1 g sugar, 4 g fiber, 3 g protein, 112 mg sodium, 113 mg potassium, 66 mg phosphorous
90% Fat | 5% Protein | 4% Carbohydrate
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