KETO SMORES BARS

INGREDIENTS

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• 2 1/2 cups Wholesome Yum Blanched Almond Flour
• 2 tbsp Besti Brown Monk Fruit Allulose Blend
• 1 tsp Cinnamon
• 1/4 tsp Sea salt
• 5 tbsp Unsalted butter (melted)
• 1 tbsp Wholesome Yum Keto Honey Substitute
• 1 cup ChocZero Sugar-Free Dark Chocolate Chips
• 1 cup ChocZero Sugar-Free Marshmallows (cut in half crosswise)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 inch baking pan with parchment paper, with the paper going up the sides of the pan. Set aside.
2. In a large mixing bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt.
3. Combine butter and keto honey in a small bowl. Heat in the microwave until the butter melts. Stir until mostly smooth.
4. Add the melted butter mixture to the dry ingredients, and mix until well combined.
5. Transfer all except 1/3 cup of the dough to the prepared pan and press it down with a spatula. (Reserve 1/3 cup for topping).
6. Bake for 10-12 minutes, until the edges are golden. Let the crust cool for 5 minutes.
7. Sprinkle the chocolate chips over the crust. Arrange the halved marshmallows over the chocolate, then crumble the remaining dough mixture over the marshmallows.
8. Bake for about 10 minutes, until the marshmallows are a little golden.
9. If you want darker marshmallows, place the pan under the broiler for about 1 minute, until browned to your liking. (Watch them closely so they don’t burn.)
10. Let the keto smores bars cool for 10-15 minutes in the pan, until they are no longer piping hot but still warm, then gently lift using the edges of the parchment paper and slice.
11. For the best marshmallow texture, enjoy the bars while they are still warm. They will be too soft to hold, but the marshmallow texture will be gooey. After they cool, they will be more sturdy, but the marshmallows harden a bit. You can reheat them in the microwave if needed, but keep in mind that the top will continue to brown.