Keto French Silk Pie Bars
Yield: 9 bars
- Prep Time: 15 minutes
- Cook Time: 15 mintues
- Cooling Time: 2 hours, 30 minutes
- Total Time: 3 hours
Ingredients: For the Crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons Confectioners Swerve
- 3 tablespoons melted unsalted butter
- ¼ teaspoon salt
For the Filling & Topping:
- 1 ½ cups plus 2 tablespoons Bake Believe® Milk Baking Chips, divided
- 1 cup plus 1 ½ cups cold heavy whipping cream, divided
- 1 ½ tablespoons Confectioners Swerve
- 1 teaspoon vanilla
Instructions:
- Preheat the oven to 350°F. Line an 8-inch x 8-inch baking dish with parchment paper. Create 2 slings on each side, with some parchment hanging over the edges of the dish, so that the bars can be easily removed later.
- In a large bowl, mix together all the ingredients for the crust until well combined.
- Press the crust ingredients firmly into the baking dish, pressing them about ½-inch up the sides.
- Bake the crust in the preheated oven until the edges brown lightly, about 10 minutes.
- Set aside until completely cooled, about 30 minutes.
- Place the 1 ½ cups milk chips and 1 cup heavy whipping cream in a large heat-proof bowl and microwave in 30-second intervals, wishing in between, until completely melted and smooth.
- Set aside to cool, wishing occasionally, until just warm and thickens to the consistency of thin pudding, about 10 minutes.
- Meanwhile, make the whipped cream. Place a large bowl in the freezer to chill for 5 minutes.
- Add the remaining 1 ½ cups heavy cream along with the Confectioners Swerve and vanilla.
- Beat the mixture with an electric mixer to stiff peaks. This will take about 3-5 minutes.
- Transfer half of the whipped cream to a bowl and place in the refrigerator. This will be used later to top the bars.
- Gently fold the other half of the whipped cream into the melted chocolate mixture, one third at a time, until no streaks remain.
- Pour the whipped cream and chocolate mixture over the crust and spread evenly with a spatula.
- Spoon the remaining whipped cream onto the top of the chocolate mixture and spread evenly.
- Place the bars in the refrigerator to chill for 2 hours.
- When ready to serve, top with the remaining 2 tablespoons milk chips, cut, and enjoy!
