Ingredients:
For the Base:
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, melted
- 1/3 cup powdered erythritol sweetener
For the Toffee Layer:
- 1/2 cup butter
- 1/2 cup powdered erythritol sweetener
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Topping:
- 1/2 cup sugar-free chocolate chips
- 1 tablespoon coconut oil
