Almond Butter Shortbread Bars

"I’m a huge fan of layered treats. The more layers, the more fun & it ends up being like a party in your mouth" - Sophia (@wholesomelysophia), Recipe Creator


Shortbread Layer
  • 1 1/2 cup almond flour (Bob's Red Mill was used)
  • 3 tbs melted coconut oil (Carrington Farms was used)
  • 1/4 cup honey (Carmichaels was used)
  • 1-2 tsp vanilla
  • a pinch of salt
Almond Butter Layer

Chocolate Layer

  • 1 cup chocolate (Bouchard Chocolate was used)
  • 1 tbs coconut oil
  1. Combine all shortbread ingredients in a bowl and mix thoroughly.
  2. Pour shortbread ingredients into a lined 9x9 baking pan & bake @375 for 12-15 minutes or until golden brown. Let cool completely.
  3. Meanwhile, combine Keto Krisp Almond Butter bars and almond butter in a bowl.
  4. Pour almond butter mixture over shortbread layer and let set in the fridge for 30 minutes.
  5. Melt chocolate and coconut oil in the microwave for increments of 30 seconds until thoroughly combined.
  6. Pour melted chocolate over the almond butter layer and put back in the fridge for 3+ hours or overnight!
  7. Slice & ENJOY!
Almond Butter Shortbread Bar

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