Ingredients
1 c. (2 sticks) butter, softened
2/3 c. Keto-friendly confectioners sugar (such as Swerve)
1 tsp. pure vanilla extract
1 1/2 tsp. kosher salt
4 c. almond flour
3 c. Keto-friendly dark chocolate chips (such as Lily’s), divided
2 tbsp. coconut oil
Flaky sea salt
Preparation
Step 1In a large bowl using a hand mixer, beat butter, sugar, vanilla, and salt until light and fluffy. Slowly beat in almond flour until no dry spots remain, then fold in 1 cup of the chocolate chips. Step 2Coat a 8"-x-8" baking pan with cooking spray. Line with parchment, leaving an overhang on two sides. Coat parchment with cooking spray. Spread cookie dough evenly into pan. Step 3Combine remaining 2 cups chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave, stirring every 30 seconds, until smooth and pourable. Pour chocolate over cookie dough layer and smooth. Garnish with flaky sea salt and place in freezer to harden, 2 hours or up to overnight. Step 4When ready to serve, remove from baking dish and cut into bars.
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