The Best Keto OMG Bars

You have not tried the only cookie/bar you’ll never need again until you try these Keto OMG Bars. As their name explains, they are OOOOOMMMMMGGGG good!

Originally I made these in an 8x8 pan and then had to cut them. I have updated the recipe as well as updated how they are made. They are now in a single serving size! Perfect for an on the go snack and you can take these Keto OMG bars with you ANYWHERE!

Ingredients:

Cookie Crust:

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg, beaten
• 2 tablespoons butter, melted

Sauce:

• ½ cup heavy whipping cream
• 10 tablespoons butter
• 1/3 cup plus 1 tablespoon erythritol
• 1 teaspoon vanilla
• 1/8 teaspoon Pink Himalayan sea salt
• 4 drops liquid stevia

Top Layer:

• 1 cup unsweetened coconut
• 1 cup chopped pecans
• 1.5 cups Lily’s dark chocolate chipss (or other keto approved dark chocolate chips)

Instructions:

Cookie Crust:

1. Preheat oven to 300 degrees and line muffin tin with liners.
2. In a large bowl, mix almond flour, coconut flour, baking powder and salt. Combine well.
3. Add beaten egg and combine.
4. Add melted butter, combine well.
5. Roll into small .5-1 inch balls. Will make 21-24.
6. Place one ball per liner and using your thumb or finger, flatten to fill the bottom of each muffin liner.
7. Bake for 20 minutes and remove from oven. Set aside

Sauce:

1. Increase oven temp to 350
2. Melt butter in pot, add erythritol and soft boil for 5 minutes, stirring often.
3. Keeping stirring and boiling until the color starts to turn golden.
4. Remove from heat and add remaining ingredients and mix well.
5. This makes 1.5 cups exactly. So set aside ¾ cup for later.
6. Using a teaspoon measuring spoon, add 1 teaspoon of sauce per muffin tin. You may have a tiny bit leftover, feel free to add to any tins that look like they could use a little more sauce.

Topping:

1. Combine all ingredients into a small bowl and mix well.
2. Add 2 tablespoons of mixture to each muffin tin.
3. Add 1 more teaspoon of sauce to each tin.
4. Bake for 5 minutes.
5. Let cool in the fridge until ready to serve.