Ingredients

Scale

(Makes 16 squares or 24 bites)

Base layer:

1½ cups almond flour (you love almond flour—memory #25!)
¼ cup coconut oil or butter, melted
2 tbsp unsweetened cocoa powder
2 tbsp granulated monk fruit sweetener
Pinch of salt

Choco-butterscotch swirl:

½ cup sugar-free butterscotch chips (e.g., Lily’s or homemade—you love clean labels!)
¼ cup sugar-free dark chocolate chips
2 tbsp heavy cream or full-fat coconut milk
1 tbsp butter
½ tsp vanilla extract
Optional: Flaky sea salt (you love salt-sweet contrast!)

Instructions

1. Make base:

In a bowl, mix almond flour, melted coconut oil, cocoa, sweetener, and salt until crumbly. Press firmly into 8×8″ parchment-lined pan. Chill 10 minutes.

2. Make choco-butterscotch sauce:

In heatproof bowl over simmering water (or microwave in 20-sec bursts), melt butterscotch chips, chocolate chips, cream, and butter. Stir until smooth. Remove from heat; stir in vanilla.

3. Swirl & set:

Pour warm sauce over chilled base. Swirl with knife for marbled effect. Sprinkle with flaky salt if using.
Refrigerate at least 1 hour until firm.

4. Serve:

Cut into squares or roll into bites.

💡 Pro Tips for Perfection:
✅ Use quality sugar-free chips—Lily’s Sweets or ChocZero work well (check for erythritol-free if sensitive).
✅ Don’t overheat chocolate—stir gently to avoid seizing.
✅ Blood sugar friendly (you love this!):
→ Monk fruit + sugar-free chips = zero glycemic impact
→ Net carbs: 3g per square
✅ Low-carb/keto option (you love this!):
→ Already compliant! <4g net carbs/serving
→ High-fat, deeply satisfying
✅ Make ahead:
→ Keeps 2 weeks refrigerated or 3 months frozen
→ Store between parchment layers

Storage & Serving Ideas

→ Fridge life: 2 weeks | Freezer: 3 months
→ Serving ideas:
→ As an after-dinner treat
→ Crumbled over ice cream (sugar-free!)
→ Packed in mini boxes as gifts

Prep Time & Nutrition (per square):