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Prep time10 mins
Cook time50 mins
Total time1 hour
1 cup raw almonds
¼ cup grass-fed butter (or palm shortening for dairy free)
¼ cup Keto Sweet
2 tsp. vanilla extract
¼ tsp. sea salt
⅛ tsp. coarse sea salt
1. Cut a piece of unbleached parchment paper to fit a round 9” pie pan or a 9’’x 9’’ cake pan.
2. Melt butter in a small sauce pan on medium heat. Add Keto Sweet, vanilla and sea salt. Stir until incorporated.
3. Add almonds and continue to stir until the mixture begins to bubble.
4. Continue stirring for another 2 to 3 minutes, or until mixture becomes light brown.
5. Carefully pour on top of the lined baking pan and spread evenly.
6. Sprinkle coarse sea salt evenly across the top. Set aside to cool for 1 hour.
7. Once hardened, break into pieces.
8. Store in a sealed container for up to 14 days.
Nutrition Information Per Serving
157 calories, 15 g fat, 4 g saturated fat, 7 g monounsaturated fat, 2 g polyunsaturated fat, 15 mg cholesterol, 9 g carbohydrate, 2 g Net carbs, 1 g sugar, 2 g fiber, 5 g sugar alcohols, 4 g protein, 114 mg sodium, 129 mg potassium, 88 mg phosphorous
85% Fat | 10% Protein |5% Carbohydrate
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