Prep time: 10 minutes
Cook time: 30 minutes
Yields: 8 – 10 servings / 16 squares
Ingredients for crust
- 1 ¾ cups almond flour
- 1/3 cup Sweet Like Sugar
- ½ teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
Ingredients for chocolate filling
- ¾ cup dark chocolate chips
- 1 cup heavy whipping cream
- ¼ cup Choco Hazel Spread
Ingredients for marshmallow topping
- ½ cup medium or miniature keto/low carb marshmallows
Step 1: Preheat oven to 325* F. Line an 8x8 inch square pan with parchment paper and set aside.
Step 2: In a large bowl, mix the ingredients for crust until it resembles wet powdery mixture. Transfer the mixture to the prepared pan and press firmly & evenly to form base layer.
Step 3: Bake for about 15 – 20 minutes until lightly golden color. Remove once baked and let it cool completely.
Step 4: Heat a medium saucepan, add all the ingredients required for chocolate filling, mix until the chocolate melts and combined. Continue to cook for 2 minutes. Do not boil. Remove the chocolate filling from the heat and let it cool for 5 minutes.
Step 5: Pour the chocolate filling over the baked crust and evenly spread to cover the crust. Sprinkle with miniature or medium sized low carb marshmallows.
Step 6: Refrigerate for 3 – 4 hours. While serving remove from the refrigerator, slice into squares and serve immediately. The chocolate filling will be in gooey consistency. Store any leftovers in the refrigerator for up to 3 – 4 days.