Keto Magic Bars

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Swerve Brown Sugar

  36 tsp. or 3.6kg

• Swerve Confectioners' Sugar

  400 servings or 1.2kg

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Vanilla extract

  ½ tsp or 2g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Butter

  Unsalted

  3 tbsp or 43g

• Egg yolk

  Raw, fresh

  100g

• Baking chocolate

  Unsweetened, squares

  1 cup, grated or 132g

• Coconut

  Whole Tropical Fruit - Freshdirect

  ¾ cup shredded or 60g

• Pecans

  Nuts

  ½ cup, chopped or 55g

Directions

1. Preheat oven to 350F. Line an 8-inch square baking dish with parchment paper, leaving paper overhanging 2 sides of the pan for easy removal.
2. Whisk together the almond flour, confectioners swerve, and salt. Add the butter and vanilla and use your hands to combine the ingredients to make a crumbly dough.
3. Use your hands to press the crust mixture evenly across the bottom of the prepared pan. Use a fork to poke holes throughout the crust. Par-bake for 12 minutes, until lightly golden.
4. While the crust is baking, prepare the sauce.
5. Bring the coconut milk, butter, and Brown Swerve to a boil in a small saucepan over medium-high heat. Simmer and stir frequently for about 8 minutes until the sauce has thickened. Place the egg yolk in a small mixing bowl. Slowly pour the coconut milk mixture over the top of the egg yolk while whisking vigorously. *Make sure you rinse the pan right away.*
6. When the crust is done par cooking, pour the sauce evenly over the top of the cookie crust.
7. Sprinkle the chocolate chips evenly over the sauce followed by the coconut flakes and then topped with pecans. Make sure you press the toppings down with the back of a rubber spatula to make sure all of the layers stick to the sauce.
8. Place back into the oven and bake for 20-25 minutes until set and golden. Cool on a baking rack to room temperature and then chill in the fridge for at least 1 hour before serving.
9. Cut into 16 equal sized pieces. Store your Magic Bars in between layers of parchment paper in an airtight container in the fridge for up to 1 week.
10. Recipe by: Suzanne Ryan (source: https://ketokarma.com/keto-magic-bars-a-decadent-twist-on-a-classic/)