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Low carb 6 layer bars

These 6 layer cookie bars are so decadent, you won't believe they are sugar free and low carb! They are just like the layered dessert bars you knew and loved, but without all the guilt! 
When I started keto, I think I was so successful in staying in sustained ketosis because I found keto substitutes for all the delicious treats I used to love instead of depriving myself! Remember, using your creativity to get through cravings is the key! 

 Makes 12 bars
Crust
1 1/4 cups almond flour
1/4 cup granular Swerve Sweetener
1/4 tsp salt
1/4 cup butter chilled, cut into small pieces

Cookie bar Filling
1/2 cup chopped pecans lightly toasted
1/3 cup chopped unsweetened coconut flakes, lightly toasted
1/2 Lily's Stevia Sweetened chocolate chips
Keto caramel sauce- recipe from my blog here: Keto caramel sauce
1 teaspoon Pink Himylayen sea salt

Instructions
First, make a batch of my keto caramel sauce and set aside to cool slightly. (See separate recipe link above)

Crust:
Preheat the oven to 325F.

In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.

Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden. (I line my pan with parchment paper for easy clean up).

 Take crust out of the oven, set aside.

 Toast the pecans and coconut in the oven on 350°F for 5-7 minutes, watching carefully as they can burn quickly. This will allow time for the crust to cool for 10 minutes.

 Begin by layering the chopped pecans and coconut, over the crust, then add the chocolate chips. 

 Next, pour the keto caramel sauce over the top, covering as much of the bars as possible.

 Sprinkle the pink sea salt over the top of the caramel sauce.

 Place bars back in 325° F oven for 12 minutes, until the bars are melted and gooey!

 Let cool completely before cutting into squares. Enjoy!


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