• 1/4 cup + 2 tbsp coconut flour 42g
• 1/2 cup + 1 tbsp almond flour 67g
• 1/4 tsp salt
• 1/4 tsp xanthan gum optional, helps dough stick together
• Pinch of baking powder
• 6 tbsp butter softened, 95g
• 1/4 cup monkfruit/erythritol sweetener or another sweetener to taste
• 1/2 tsp almond extract
• 1/4 tsp vanilla extract

Caramel

• 1 tbsp butter
• 1 tsp coconut oil optional, but helps the caramel harden
• 1 tsp vanilla extract
• 1 egg yolk
• 2 tbsp water
• 2 tbsp monkfruit/erythritol blend or any other sweetener
• 1/4 tsp blackstrap molasses OR 1/2 tbsp sukrin brown sugar sweetener I've used both with great results, they are optional but make for a more realistic caramel flavour
• pinch of salt

Chocolate Drizzle:

• 2 tbsp krisda chocolate-chips or other stevia-swetened chocolate-chips, 30g
• 1/2 tbsp coconut oil
• Optional: chopped pecans