Servings: 20

Base: subheading: Base:
180 g Almond Meal or Almond Flour 180 g Almond Meal or Almond Flour
60 g Coconut Flour 60 g Coconut Flour
60 g Melted Butter 60 g Melted Butter
3 tbsp Erythritol with Stevia Sweetener Powdered or Natvia Powdered or Monk Fruit Powdered 3 tbsp Erythritol with Stevia Sweetener Powdered or Natvia Powdered or Monk Fruit Powdered
2 Medium eggs 2 Medium eggs
1 tbsp ground Ginger 1 tbsp ground Ginger
 
Ginger Layer: subheading: Ginger Layer:
500 ml Full Cream 500 ml Full Cream
100 g Butter 100 g Butter
5 tbsp Erythritol with Stevia Sweetener Powdered or Natvia Powdered or Monk Fruit Powdered 5 tbsp Erythritol with Stevia Sweetener Powdered or Natvia Powdered or Monk Fruit Powdered
2-3 tbsp Ground Ginger 2 to 3 tbsp Ground Ginger

To make the base: subheading: To make the base:
Preheat your oven to 180C/350F and line a baking dish with baking paper (parchment paper).
Combine 60g butter (melted), 3 tbsp Erythritol with Stevia Sweetener Powdered, 60 g Coconut flour, 180g almond Flour ( or almond meal ), and 2 beaten eggs together to make the shortbread base.
Press down into the baking dish. Use a fork and prick the base with the fork to make sure it cooks evenly and doesn't bubble up.
Bake the base until golden brown (approx. 10 to 12 mins), keep an eye on it, almond burns fast!
Once cooked let it cool, as you make your Ginger topping.
Combine 100g butter, 500 ml full cream, 5 tbsp keto sweetener, 2 to 3 tablespoons Ground Ginger in a saucepan.
Cook these ingredients on a medium-medium/high heat to create your ginger.
It will take 25 to 35 mins for the ginger to thicken up come together, so stay patient, it will also darken a bit!
Once the Ginger crunch has "thickened" pour over the base and allow it to cool.
Let the Ginger Crunch slice cool, and once cool enough to work with, cut into squares.
I store my ginger crunch slice in a container in the fridge. Enjoy.

30cm x 20cm Pan is needed  30cm x 20cm Pan is needed
Nutritional facts: This is only 3g Net Carbs Per Slice (Divided by 15 Servings)  Nutritional facts: This is only 3g Net Carbs Per Slice (Divided by 15 Servings)
♥ © Phillip Hargreaves  ♥ © Phillip Hargreaves