Ingredients:
For the Shortbread Cookie Base:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Layer:
- 1/2 cup sugar-free caramel sauce (you can make your own using sweetener and heavy cream)
- 1/4 cup almond butter
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/2 tsp vanilla extract
- Pinch of salt
For the Chocolate Coating:
- 6 oz sugar-free dark chocolate (70-90% cocoa)
- 2 tbsp coconut oil
