KETO MAGIC BARS #DESSERT #CHOCOLATE
On the chase for a morning meal formula that you can make early with the goal that it's prepared to heat toward the beginning of the day? This Keto Breakfast Bake is 100% breakfast made straightforward!
Mornings can be somewhat of an extreme and clamorous time in everybody's home. In the event that you stop and consider everything that occurs around then, it tends to be out and out tiring! From preparing for school (or self-teach like us) or work to preparing everybody dressed and after that creation sure that you're figuring out how to get something sound in everybody's stomach… that is a great deal to deal with without a moment's delay!
This is the reason I cherish this low carb breakfast heat to such an extent. To start with, it keeps us on track with our solid way of life while filling our bodies with incredible fuel so we aren't eager for some time. I can make this early the prior night and pop it in the broiler to prepare in the first part of the day so it is prepared when my hubby and children come down the stairs for breakfast.
This Keto Breakfast Bake is one of my new breakfast top choices. Whenever that I can design and get somewhat of a "kick off" on my day, I'm in 100%. In addition, it's decent to begin the day with a low carb choice that is only one carb per serving.
INGREDIENTS:
Crust:
- 1 cup almond flour (we use Bob's Red Mill Superfine Almond Flour)
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter
Condensed Milk:
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup Swerve Brown Sugar (you can also use any granulated erythritol)
- 1 teaspoon vanilla extract
- Pinch of salt
Top Layer Fillings:
- 9 oz bag Lily's Dark Chocolate Chips
- 1 cup unsweetened shredded coconut
- 1 cup pecan pieces
INSTRUCTIONS:
For the crust:
- Preheat oven to 300° F.
- In a medium bowl mix together the crust ingredients until a ball of dough forms. Press the dough into a 8 inch cast iron skillet. Poke a few small holes in the crust with a fork. Bake for 20 minutes until slightly golden.
For the condensed milk:
- Place all ingredients in a tall sided pot and bring to a boil over high heat. Once boiling continue to boil for 5 minutes stirring frequently. After 5 minutes it should have reached the consistency of condensed milk or a thick caramel sauce. Set aside to cool.
To assemble:
- Place the pecan pieces, coconut, and chocolate chips on top of the curst. Pour over the condensed milk (see note below recipe) and return to oven for 5-7 minutes.
- Allow to cool completely in the refrigerator for 30-60 minutes before cutting into bars.
For more detail :http://bit.ly/2Nc6UCx
