Ingredients
– 1 ½ cups almond flour
– ½ cup unsweetened shredded coconut
– ½ cup unsalted butter, melted
– 1/3 cup erythritol or your favorite sugar substitute
– 1 teaspoon vanilla extract
– ½ teaspoon sea salt
– 1 cup sugar-free caramel sauce
– ½ cup chopped nuts (optional)
– 1 teaspoon flaky sea salt for topping
Equipment Needed
– Mixing bowl
– Measuring cups and spoons
– Baking dish (9×9 inches)
– Spatula or wooden spoon
– Parchment paper (optional for easy removal)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C), and I can already feel the anticipation building! I then grab a mixing bowl and combine the almond flour and shredded coconut. The texture is lovely—those little flakes feel so light and fluffy. Next, I pour in the melted butter, erythritol, vanilla extract, and sea salt. I mix everything together until it forms a nice dough that kind of sticks together but is still pleasantly crumbly. This is where the magic begins! (See the next page below to continue steps…)