Ingredients:

  • 1.5 cups (168g) blanched almond flour
  • 0.25 cups (48g) allulose or monk fruit sweetener
  • 6 tbsp (85g) salted butter, melted
  • 1 cup (170g) sugar-free dark chocolate chips (at least 70% cacao)
  • 1 cup (93g) unsweetened shredded coconut
  • 0.75 cups (85g) chopped pecans or walnuts
  • 1 cup (240ml) heavy whipping cream
  • 0.33 cups (64g) allulose
  • 2 tbsp (28g) butter
  • 0.25 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your pan with parchment paper.
  2. Mix the almond flour, 0.25 cups sweetener, melted butter, and vanilla in a bowl until it looks like wet sand.
  3. Press the mixture firmly into the bottom of the pan using the back of a spoon. Note: Packing it tight prevents the crust from falling apart later.
  4. Bake the crust for 8-10 minutes until the edges are just barely golden.
  5. While the crust bakes, combine heavy cream, 0.33 cups allulose, 2 tbsp butter, and sea salt in a saucepan.
  6. Simmer over medium low heat for 12-15 minutes, stirring occasionally, until the liquid has reduced by half and thickened. Note: It should coat the back of a spoon like thin caramel.
  7. Sprinkle the dark chocolate chips evenly over the pre baked crust.
  8. Add the shredded coconut, followed by the pecans and white chocolate chips.
  9. Pour your warm keto condensed milk slowly over the entire surface, ensuring it reaches the corners.
  10. Bake for 22-25 minutes until the coconut is toasted golden and the edges are bubbling.