Instructions

In a sauce pan combine butter and sweetener
Bring to a boil and simmer until caramelize and temperature reaches at least 275 F
Add heavy cream to the mixture carefully and slowly as its very hot
Layer 8 inch baking tin with wax paper and spread crushed almonds and flax seeds
Pour toffee mixture on the top and let it spread evenly
Let cool down for 5 minutes and top with shredded chocolate
Let the bar completely cool down for 1 hour or more
Cut in square bars and serve

This is a recipe by

Kirill Olkhovsky