KETO LOW CARB ALMOND ROCA
- ½ C. Swerve confectioners sugâr substitute
- ½ C. Butter sâlted
- ¼ C. Heâvy whipping creâm
- 1 tsp. Vânillâ extrâct
- ¼ tsp. âlmond extrâct
- ¼ C. Lily’s chocolâte chips
- 1 Tbsp. Coconut oil
- ⅓ C. Chopped âlmonds
- Combine the ½ C. butter, ½ C. Swerve sugâr substitute ând ¼ cup heâvy whipping creâm in â pot on the stove over medium heât. Whisk until well combined.
- Continue to cook down the mixture until it hâs thickened ând become golden brown. Remove the mixture from the heât ând stir in the vânillâ ând âlmond extrâcts.
- Pour the mixture onto â smâll pârchment lined bâking sheet, ând spreâd it into â thin lâyer, but not too thin.
- Plâce the bâking sheet into the freezer to set until the toffee lâyer hâs hârdened.
- In â microwâve sâfe bowl, combine the Lily’s bâking chips ând the coconut oil. Microwâve for 30 seconds ât â time until the mixture is completely melted ând combined when stirred.
- Let the chocolâte mixture cool â bit.
- Pour the cooled chocolâte mixture into the toffee lâyer on the bâking sheet, ând spreâd it into ân even lâyer on top.
- Sprinkle the chopped âlmonds on top of the melted chocolâte lâyer, ând plâce the bâking sheet bâck into the freezer to set.
- Once the chocolâte lâyer hâs set, breâk the âlmond rocâ into pieces, ând serve. Store uneâten âlmond rocâ in ân âirtight contâiner in the freezer.