Low Carb Chocolate Macaroon Bars

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

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Ingredients for the Cake Layer

• 1/2 cup of almond milk
• 1 tbsp of ACV
• 6 large eggs white (room temperature)
• 3/4 cup (Nili’s Baking Mix)
• 1/4 cup Pyure
• splash of vanilla
• 1 tbsp of baking powder
• 1 tsp of baking soda
• 1/4 tsp of salt
• 5 tbsp of cocoa

Instructions for Cake

1. Combine the almond milk and the apple cider vinegar. Mix and let it sit for 30 minutes, this makes buttermilk.

2. Preheat oven to 350.  Line a 9×13 pan with parchment paper. Set a side.

3. After step 1 is achieved, in a food processor or kitchenaid mixer combine all ingredients and mix until everything is incorporated.

4. Pour the batter into the prepared pan and bake for 20 minutes.

Ingredients for condensed Milk

• 2 cups of heavy cream
• 2 Tbsp of Pyure
• 3 Tbsp of butter
• 1/2 tsp xanthan gum

Instructions to Make Condensed Milk

1. In a large pan combine the first 3 ingredients. Bring to a boil and lower to a rolling simmer.

2. Simmer until the mixture reduces by half (this takes about 20-30 minutes). Keep a very close eye on the pan, stirring frequently – it can and will turn easily.

3. When the condensed milk has thickened add xanthan gum and whisk vigorously to incorporate.

Ingredients for the Bar Topping

1 cup of condensed milk
1 egg
1 cup of unsweetened coconut flakes
1/2 cup chopped pecans
1/2 cup chopped walnuts
3/4 cups of chocolate chips
1/3 cup of unsweetened coconut flakes (reserve for later)

Instructions to make the topping

1. In a medium size bowl whisk condensed milk and egg.

2. Add the rest of the ingredients and mix to combine.

3. Spread the topping over the cake and sprinkle with the reserved coconut flakes.

4. Bake for 15 minutes or until the coconut flakes are golden.

5. Allow to cool completely before cutting (if you can wait that long).

Enjoy!!!!

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