These things were amazing and ours came out to about 5 net carbs but it depends on the ingredients you use and how big you cut your bars- we cut ours into 9.
You can use any type of Lily’s Chocolate Chips- milk, semi-sweet or dark- just depends on what you like.
1 cup almond flour
¼ teaspoon salt
1 large egg
2 tablespoon unsalted butter
½ cup heavy cream
½ cup unsalted butter
½ cup Swerve Brown Sugar
1 teaspoon vanilla extract
Pinch of salt
9 oz bag Lily’s Chocolate Chips
1 cup unsweetened, shredded coconut
1 cup pecan pieces
Preheat oven to 300 degrees F
Mix together the crust ingredients until a ball of dough forms. Press the dough into a 8 inch square glass pan. Poke a few small holes in the crust with a fork. Bake for 20 minutes until slightly golden.
Place all ingredients in a tall sided pot and bring to a boil over high heat. Continue to boil for 5 minutes, constantly stirring. After 5 minutes, it should have reached the consistency of condensed milk or a thick caramel sauce- allow to cool.
Place the pecan pieces, coconut and chocolate chips on top of the crust. We put all of those things in a bag and mixed them up really well to get a more even layer.
Pour condensed milk to cover the entire layer and returned to the over for another 5-7 minutes.
Allow to cool completely in the refrigerator for 30-60 minutes before cutting.
Love, Peace and Sharkyness