Ingredients:

For the Coconut Layer

2 cups shredded coconut

1/2 cup coconut oil

2 tablespoons keto maple syrup

For the Almond Butter Layer

3/4 cup smooth coconut almond butter

1/4-1/3 cup keto maple syrup

3-4 tablespoons coconut flour

Instructions:

Step #1:  Start by prepping your coconut layer. Line a bread load baking pan with parchment paper.

Step #2:  In a mixing bowl, food processor, or high-speed blender, add shredded coconut, melted coconut oil and sweetener and mix well. The batter should be crumbly and thick. Pour into the lined baking pan and press firmly in place. Put in the freezer.

Step #3:  In a pot, combine almond butter with maple syrup and melt. Add coconut flour and whisk very well- You want to avoid clumps. If the batter is too thin, add a little more coconut flour.

Step #4:  Remove the pan from the freezer and add the almond butter layer over the coconut layer. Spread evenly over the coconut layer and refrigerate until firm.

Step #5:  Once firm, use a slightly wet knife and cut into little squares.  Store these in the refrigerator.

*The nutrition info for this recipe is based on the linked ingredients above*