Step 1

Preheat the oven to 325ºF and lightly grease an 8x8 inch metal baking pan. In a medium bowl, whisk together the almond flour, sweetener, cinnamon, and salt. Stir in the melted butter until the mixture begins to come together.

Step 2

Turn out the mixture into the prepared pan and press firmly and evenly into the bottom. Bake about 15 to 20 minutes, until a nice golden brown. Remove and let cool while preparing the filling.

Step 3

In a medium saucepan over medium heat, whisk together the cream and the sweeteners. Bring to a simmer and cook 20 minutes, whisking frequently, until it thickens slightly.

Step 4

Remove from heat and sprinkle the surface with the glucomannan while whisking continuously. Whisk in the coconut extract. Add the shredded coconut and stir until well combined.

Step 5

Spread the filling over the cooled crust and return to the oven. Bake another 15 to 20 minutes or until the edges are just beginning to brown. Remove and let cool completely.

Step 6

In a medium microwave safe bowl, melt the chopped chocolate and butter together in 30 second increments, stirring until smooth. Alternatively, you can melt them together in a heat proof bowl set over a pan of barely simmering water.

Step 7

Spread the melted chocolate over the coconut filling, spreading all the way to the edges. Refrigerate 20 to 30 minutes to set the chocolate before cutting into bars.