Ingredients:
- 3/4 cup coconut flour
- 3/4 cup Erythritol
- 1 package sugar-free butterscotch pudding mix
- 1 tsp baking powder
- 1 tsp xanthan gum
- 3/4 cup melted butter
- 1 tsp butter vanilla extract
- 2-3 eggs
- 1/3 cup Bake Believe semi-sweet chocolate chips
- 1/3 cup pecans (Skip these to reduce carb count further)
- 1/3 cup unsweetened coconut (Skip these to reduce carb count further)
Instructions:
Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn) and pour into dry ingredients. Mix in butter vanilla extract and eggs. Once combined, stir in chocolate chips, pecans and coconut. Press cookie dough into prepared pan and bake for 15-20 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.
| Nutrition Facts |
|---|
| Servings: 18 |
| Amount per serving |
| Calories 186 |
| Total Fat 15.3g |
| Net Carbohydrates 5g |
| Protein 3.8g |
| Disclaimer: Nutrition is approximate. |
