Weight watchers Mississippi mud bars

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Prepare 8×8 brownie pan- lined with parchment paper and lightly sprayed.
3. Melt butter, then add both sweeteners in a large mixing boil. Mix until creamed.
4. Add cacao and salt, then blend again until fully mixed.
5. Pour in eggs and vanilla, lightly blend together.
6. Fold in almond flour, just until incorporated.
7. Bake for 25 mins, then cool for 10 mins.
8. Spread Keto Marshmallow Creme Fluff over evenly, then put in the fridge.
9. Heat heavy whipping cream until hot, then pour over the chocolate chips.
10. Blend until melted and smooth.
11. Add the melted chocolate over top of the marshmallow layer and return to the fridge until set.
12. Cut in 16 squares and keep stored in fridge.

Notes

• You can sub for any Keto-Friendly sweetener you like, but I do recommend the first 1/2 c. of Swerve Brown, as it adds to the chocolate flavor in the brownie. In the Lily’s chocolate layer, you could also melt the chips with 1 tbs coconut oil. This layer will become more solid chocolate vs. Using the HWC. I added a few drops of this Caramel Creme Brulee background flavor, completely optional but I liked that little extra depth of flavor! I use this often. These bars can also be made in a 9×5 bread loaf pan. Add an additional 5-10 mins bake time.