Ingredients
- 1 cup swerve
- 1/2 cup pecans chopped
- 1/2 cup Extra virgin olive oil
- 1/4 tsp Pink Himalayan Salt
- 2 eggs
- 1/2 cup high percentage cocoa powder
- 2 tsp xanthan gum
- 3/4 cup Harlan's Caramel Cream
Instructions
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Set oven to 350 degrees.
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Whisk the eggs and swerve in a bowl, then slowly add in the oil and salt while whisking.
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In another bowl whisk the cocoa and xanthan gum together.
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Gradually mix the two mixes together, taking care not to over mix.
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Grease a baking pan and pour the batter in. Lather on a layer of the caramel sauce topped by a layer of chopped pecans.
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Bake for half an hour, making sure it's still gooey.
Recipe Notes
