A decadent treat that makes a good addition to a party plate of squares. I used sliced almonds here (not really recommended - I am suggesting chopped pecans or walnuts). Either use chopped pecans, or walnuts  or an extra 1/2 cup chocolate chips.

Graham Cracker-like Crust:
2/3 cup Low-Carb Bake Mix, OR Gluten-free Bake Mix
2/3 cup ground almonds
2 tbsp powdered erythritol (30 mL)
1/3 cup butter, melted
3 eggs
1/2 cup any Sugar Free Pancake Syrup
Sweetener of choice to equal 1/3 cup sugar
2 tbsp butter, melted
1/2 tsp vanilla extract
1 cup sugar free chocolate chips
3/4 cup chopped pecans

Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix, ground almonds, powdered erythritol and melted butter. Press into an 8-inch (20 cm) square glass dish, using a piece of plastic wrap if necessary. Bake in 350°F (180°C) oven 10 minutes.

Filling: In medium bowl, beat eggs with fork. Stir in Ketogenics® Sugar Free Pancake Syrup, sweetener, butter and vanilla extract. Stir in chocolate chips and pecans. Pour over prepared crust.

Bake in 350°F (180°C) oven 25 minutes, or until filling has set. Cool in pan on wire rack. Cut into squares and refrigerate.

Helpful Hints: These squares can be frozen. 1 cup (250 mL) Chocolate chips = 6 oz (180 g).

Nutritional Analysis (with pecans): 25 squares, 1 square per serving:
119.0 calories, 2.3 g protein, 10.0 g fat, 1.6 g carbs