S’mores Bars

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1 1/2 cups Bob's red mill almond flour, Super Fine
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cream of tartar
  • 4 oz Dark chocolate such as lily's, sugar-free
  • 1/4 tsp Salt
  • 1 Pinch Salt
  • 3 tbsp Swerve sweetener, powdered
  • 7/16 cup Swerve sweetening, granulated
  • 1 tsp Vanilla

• Dairy

  • 5 tbsp Butter
  • 3/4 cup Whipping cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 1/2 cups Bobs Red Mill Super Fine almond flour
• 1/4 cup granulated Swerve Sweetener
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 5 tbsp butter, chilled and cut into small pieces
• 3/4 cup whipping cream
• 4 ounces sugar-free dark chocolate such as Lilys, chopped
• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• Pinch salt
• 3 tbsp granulated Swerve Sweetener
• 3 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 325F and line a 9x9 square baking pan with parchment, leaving an overhang for easy removal.
• In the bowl of a food processor, combine almond flour, sweetener, cinnamon, vanilla extract, and salt. Pulse to combine. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut in butter with a pastry cutter.
• Press into bottom of prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.
• In a small saucepan, bring cream to just a simmer. Add chopped chocolate and let sit 5 minutes to melt, then whisk in until smooth. Spread over cooled crust and refrigerate until firm, about 1 hour.
• Preheat oven to 300F.
• In a large bowl, beat egg whites with cream of tartar, and salt until frothy. With beaters going, slowly add sweeteners and vanilla extract and continue to beat until stiff peaks form.
• Spread over cooled filling and bake 20 minutes or until topping is golden and just barely firm to the touch.
• Refrigerate at least another hour to firm up, then gently lift out by parchment paper edges and cut into squares.

Nutrition