Ingredients
- 1 cup almond flour
- ¼ cup butter chilled
- ¼ cup Swerve granulated
- ¼ cup cocoa unsweetened
- ¼ tsp salt
- ½ cup butter
- ½ cup Swerve powdered
- ¼ cup cocoa unsweetened
- 1 tsp vanilla extract
- ¼ tsp almond extract optional
- ½ cup heavy cream
- 2 eggs
- ¼ tsp salt
- 1 cup sliced almonds
- ½ cup Lily’s sugar-free dark chocolate chips
Instructions
- 1. In a food processor mix first five ingredients until butter is evenly crumbled and distributed.
- 2. Press mixture into a 7x11" or 9x9" baking dish.
- 3. Bake for 10 mins at 350.
- 4. In a medium sauce pan melt butter, add powdered Swerve and mix well.
- 5. Remove from heat and add cocoa, extract and heavy cream.
- 6. Whisk eggs into the mixture until well combined.
- 7. Pour mixture over the crust and sprinkle almonds and chocolate chips overtop.
- 8. Bake for 20 mins at 350.
- 9. Allow the pan to completely cool before cutting into bars.
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 102mg | Fiber: 6g | Sugar: 8g