Instructions:
- Prepare the Base:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, shredded coconut, melted butter, and powdered erythritol. Mix well until the ingredients are fully combined.
- Press the mixture into the bottom of a parchment paper-lined 9×9-inch baking pan, creating an even layer.
- Bake the base in the preheated oven for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and let it cool.
- Make the Toffee Layer:
- In a saucepan, melt the butter over medium heat. Stir in the powdered erythritol and heavy cream.
- Cook the mixture, stirring constantly, until it thickens and turns a golden brown color. This should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
- Pour the toffee mixture over the cooled base in the baking pan, spreading it out evenly. Place the pan in the refrigerator to let the toffee layer set for about 1-2 hours.
- Add the Chocolate Topping:
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Pour the melted chocolate over the set toffee layer, spreading it evenly with a spatula.
- Chill and Serve:
- Place the baking pan back in the refrigerator for another 1-2 hours, or until the chocolate is completely set.
- Once the bars are set, remove them from the pan using the parchment paper as handles. Cut into bars or squares of your desired size.
- Enjoy your Keto Crack Toffee Bars as a delicious and satisfying keto-friendly treat!
Remember that erythritol and other sugar substitutes can have a cooling effect and might affect the sweetness level, so feel free to adjust the amounts to suit your taste.
