Step 1

Preheat the oven to 300 degrees. Line a muffin tin with liners.

Step 2

In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.

Step 3

Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.

Step 4

Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.

Step 5

Bake for 20 minutes, then remove from the oven and set aside.

Step 6

Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.

Step 7

Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.

Step 8

Add 1 teaspoon of sauce per muffin tin.

Step 9

In a small bowl, combine the coconut, pecans, and chocolate chips. Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.

Step 10

Bake for 5 minutes, then cool in the refrigerator until ready to serve.