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Low-Carb Coconut Delights

These delicious low-carb, sugar-free desserts will satisfy any sweet tooth! Chocolate, coconut, and pecans on a light and fluffy, gluten free crust.
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Keyword: gluten free, low-carb, sugar-free, sweet
Servings: 24 bars

Ingredients

Gluten Free Cookie Base

Butter Sauce

Coconut Topping

Instructions

Gluten Free Cookie Base

  • Preheat Oven to 300°
  • Line muffin tin with liners
  • In a large bowl, mix almond flour, coconut flour, baking powder, and salt
  • Add beaten egg and melted butter
  • Mix with a wooden spoon until blended togehter into a dough consistency
  • Roll dough into 24-1" balls and place in the bottom of each muffin liner
  • Press dough to flatten evenly and fill the bottom of each liner
  • Bake for 15-20 minutes or until golden brown
  • Set aside to cool

Butter Sauce

  • Increase oven temp to 350°
  • Melt butter in a pot over medium heat on the stove
  • Add Erythritol and bring to a soft boil for 5 minutes, stirring constantly
  • Remove from heat and add additional ingredients
  • Carefully spoon 1 tsp of sauce over each "cookie"
  • Set remaining sauce aside for topping

Coconut Topping

  • Combine all ingredients in a medium bowl
  • Add approximately 2 tbsp of toppingon each "cookie"
  • Add 1-2 tsp of remaining Butter Sauce to each tin. Any remaining can be divided among the tins
  • Bake for 5 minutes
  • Remove from oven and allow to cool for 15 minutes
  • Place in tupperware container and store in the refrigerator until ready to serve