Keto Dream Bars

• Almond Flour 
• Hazelnuts  
• Grassfed Butter  
• Cocoa Powder
• Coconut Flour  
• Coconut Butter 
• Erythritol 
• Coconut Oil  
• Almond Butter  
• Liquid Stevia Drops (Preferably Hazelnut or Vanilla flavor) 
• Sugarless Chocolate Bar (Preferably Lindt 90% Chocolate) 
• Unflavored Protein Powder  
• Keto Krisp Bar (Preferably Chocolate Mint flavor)

Materials:

• Square Tin Pan 
• Small Saucepan 
• Oven 
• Microwave 
• Refrigerator  
• Measuring Cup 
• Spoon 

Base Layer:   

• Insert all these ingredients into the square tin pan: 
• 75g almond flour 
• 75g ground hazelnuts 
• 60g grass-fed butter 
• 2 T cocoa powder  
• 2 T erythritol 
• 1 T coconut flour 
• Mix all the dry ingredients together then add melted butter of your choice (grass-fed butter, coconut butter, almond butter). Continue to mix all the ingredients. After mixing, pour the base into the square tin pan and bake at 340 F for 20 minutes in the oven.  

 Middle Layer:  

• 100g coconut butter 
• 80g almond butter or hazelnut butter (for an even better taste, mix both butters together!) 
• 60g of coconut oil 
• 70g erythritol 
• Melt together in the microwave for exactly one minute. After heated, stir and pour over the base once it’s cooled down.  
• While the middle is still wet, drop in hazelnuts and half 1/3 of the Keto Krisp bar 
• After dropping in the hazelnuts and Keto Krisp bar, refrigerate or freeze the tin pan until everything is completely hardened. 

Top Layer:  

• 1 full sugarless chocolate bar
• 2 tsp. of grass-fed butter 
• Melt together in a small saucepan on the stove at a very low heat  
• Next whisk in:  
• 4 drops of liquid stevia drops 
• 25g of unflavored protein powder 
• Pour chocolate mixture on top of the middle layer (once it’s completely hardened from being refrigerated) 
• Then crumble the rest of the Keto Krisp bar over the top layer 
• Lastly, place the tin pan back in the fridge until it’s completely cooled and hardened.  

Slice your bars into small snack squares and ENJOY!