First off, let's start with ingredients;
INGREDIENTS:
1/4 cup light butter - melted
1/2 egg
1/4 cup brown sugar swerve
1/2 tsp vanilla
5 tbsp all purpose flour
5 tbsp Bowmar Nutrition protein frosted cookie
dash of salt
6 tbsp sweetened coconut
6 tsp sweetened condensed milk
6 tsp sugar free caramel syrup
8 tbsp Lilly’s semi sweet chocolate chips
1/4 tsp unsweetened almond milk
Preheat oven to 350 degrees. Melt butter and let cool slightly before adding vanilla, brown sugar swerve and egg. Add flour, protein, and salt and stir until combined. Do not over mix.
Split up mixture into 6 greased muffin tins. Bake for 8-9 minutes. Once I pulled them out of the oven, I pressed down the centers that had risen slightly. .
I added about 15 chocolate chips to each tin and spread them out evenly. I then added 1 tbsp of coconut on top, followed by 1 tsp of sweetened condensed milk and a drizzle of caramel syrup to each one. Add more, add less, whatever you’d like! I made some with extra caramel and it was amazing.
Place back in the oven for about 8 minutes, being careful and watching so the coconut doesn’t burn. .
While they are cooling, mix 2 tbsp of semi sweet chocolate chips and 1/4 tsp almond milk and melt in 10 second increments stirring until a sauce is formed. Drizzle overtop and let cool a few hours before eating.
