Place the almond flour, cocoa powder, butter, baking powder, vanilla extract and Swerve sweetener in a mixing bowl. Beat on high until a loose dough forms.
Form the dough into 12 even sized balls.
Flatten each ball of dough with your hands, and shape it into a circle. Place the cookies on a parchment lined baking sheet.
Bake for 8-10 minutes until cooked through.
Let the cookies cool to room temperature.
Use the tines of a fork to drizzle the caramel sauce over the cookies.
Add the baking chips and coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until combined and melted completely.
Use the tines of a fork to drizzle the chocolate over the cookies.
Sprinkle the crushed peanuts on top of the cookies, and place them into the freezer to set for 15 minutes before serving.
DID YOU MAKE THIS RECIPE?Let me know I'd love to see it! Please Share @kimspireddiy and tag #kimspireddiy - Please Leave A Rating
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.