Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 10 minutes Including Cooling
Yield: 9 large bars
- ½ cup brown erythritol
- ¼ cup Sweet Like Sugar
- ½ cup unsweetened creamy almond butter
- 2 tablespoons coconut oil
- 2 eggs
- 1 teaspoon vanilla
- 1 ¾ cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chopped keto-friendly semi-sweet baking bar
- 2 Krunchy Keto Bars, chopped
Step 1: Preheat the oven to 350°F.
Step 2: Line a 9-inch by 9-inch casserole dish with parchment paper so that it comes over the edge. This will make it easier for you to remove the bars later.
Step 3: In a large bowl, cream together the brown erythritol, Sweet Like Sugar, almond butter, and coconut oil with an electric mixer until light and fluffy.
Step 4: Add the eggs, one at a time, to the butter mixture beating after each addition.
Step 5: Beat in the vanilla.
Step 6: Add the almond flour, coconut flour, baking powder, and salt then stir to incorporate.
Step 7: Add most of the chopped semi-sweet bar and chopped Krunchy Keto Bars, saving some to garnish.
Step 8: Spread the cookie dough in the prepared baking dish.
Step 9: Press the remaining semi-sweet bar and Krunchy Keto Bars into the top of the dough.
Step 10: Bake the bars until the sides puff up and become brown around the edges, about 25 minutes.
Step 11: Allow the bars to cool for about 30 minutes at room temperature, or until cool.
Step 12: Cut and enjoy or store in an airtight container in the refrigerator.
Step 13: These are also great warm, so you can reheat them in the microwave for about 15 seconds.