1/2 cup almond flour
1/2 cup coconut flour
1/2 cup brown sugar substitute ( I used Lakanto golden)
3/4 tablespoon unflavored gelatin (I use this brand HERE)
1 tablespoon LorAnn Oils flavored maple emulsion
1/2 cup melted butter
1/4 cup smooth/ room temperature almond butter (unsweetened)
1 cup heavy whipping cream COLD
2 tablespoons powdered monkfruit
1 teaspoon pink Himalayan salt
Drizzle of ChocZero maple syrup if desired
7x11 baking dish
Preheat oven to 350 degrees Fahrenheit.
Line your baking dish with the parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, and gelatin. Mix well. Pour in the melted butter, almond butter, and maple flavoring. Add in the eggs and mix well.
Pour evenly into your parchment lined baking pan and place in the center rack of your oven and bake for 25 minutes.
Allow to cool completely.
Prepare the frosting by adding the COLD heavy whipping cream to your stand mixer. Whip until stiff . Mix in the powdered monkfruit.
Spread evenly over the cooled cookie bars, drizzle with the Maple ChocZero, and sprinkle the salt.
Yields approximately 8 bars