Keto Almond Roca



Ingredients
½ C. Swerve confectioners sugar substitute
½ C. Butter salted
¼ C. Heavy whipping cream
1 tsp. Vanilla extract
¼ tsp. Almond extract
¼ C. Lily’s chocolate chips
1 Tbsp. Coconut oil
⅓ C. Chopped almonds


Instructions


  • Combine the ½ C. butter, ½ C. Swerve sugar substitute and ¼ cup heavy whipping cream in a pot on the stove over medium heat. Whisk until well combined.
  • Continue to cook down the mixture until it has thickened and become golden brown. Remove the mixture from the heat and stir in the vanilla and almond extracts.
  • Pour the mixture onto a small parchment lined baking sheet, and spread it into a thin layer, but not too thin.
  • Place the baking sheet into the freezer to set until the toffee layer has hardened.
  • In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Microwave for 30 seconds at a time until the mixture is completely melted and combined when stirred.
  • Let the chocolate mixture cool a bit.
  • Pour the cooled chocolate mixture into the toffee layer on the baking sheet, and spread it into an even layer on top.
  • Sprinkle the chopped almonds on top of the melted chocolate layer, and place the baking sheet back into the freezer to set.
  • Once the chocolate layer has set, break the almond roca into pieces, and serve. Store uneaten almond roca in an airtight container in the freezer.


Source: https://kimspireddiy.com/keto-candy-best-low-carb-keto-almond-roca-idea-quick-easy-ketogenic-diet-recipe-completely-keto-friendly-gluten-free-sugar-free/

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