⅔cupsweetener of choice: coconut sugar for paleoor Erythritol for low carb (I used Swerve)
5 ½tbspbuttercold or room temp
½cupchocolate chipsuse sugar free chips or chopped low carb chocolate bar, or enjoy life chips for paleo.
1tbspcoconut milk or heavy cream
1 ½tbspsweetener of choice: coconut sugar for paleoor erythritol for low carb
2 ½tbspchopped pecans
Preheat oven to 350 F, and grease or oil an 8x8 baking pan.
In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.
Add egg and vanilla extract to mixing bowl and mix in until combined.
In a separate large mixing bowl combine: almond flour, coconut flour, and baking powder. Stir until combined.
Add the dry ingredients to the wet ingredients and mix in until combined.
Fold in chocolate chips
Spread cookie bar dough evenly over the bottom of the baking sheet and bake for 20 minutes or until center is done and toothpick comes out clean. Let cookie bars cool.
In a small sauce pan on medium heat, melt the 2 tbsp butter for the caramel sauce. Add the sweetener, milk of choice and molasses and stir until combined. Stir and heat until bubbling and starts thickening.
Remove from heat and stir in vanilla extract. Let it cool for 4 to 5 minutes.
Drizzle caramel sauce over cookie bars. Sprinkle with chopped pecans.
Refrigerate in pan for 30 minutes to overnight before cutting, to firm up cookie bars enough to cut and serve.
*All nutritional data are estimates based on the products I used*