Servings: 8

Chocolate mixture: subheading: Chocolate mixture:
500ml Full Cream 500ml Full Cream
100g Butter 100g Butter
2 tbsp Sugar-free Maple Syrup (Queens Brand) 2 tbsp Sugar-free Maple Syrup (Queens Brand)
50g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 50g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
60g Oat Fibre (Sub for Whey Protein Powder) 60g Oat Fibre (Sub for Whey Protein Powder)
100g Lindt Dark Chocolate 95% (Broken Up) 100g Lindt Dark Chocolate 95% (Broken Up)
 
Ginger mixture: subheading: Ginger mixture:
500ml Full Cream 500ml Full Cream
100g Butter 100g Butter
2 tbsp Sugar-free Maple Syrup (Queens Brand) 2 tbsp Sugar-free Maple Syrup (Queens Brand)
50g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 50g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
60g Oat Fibre (Sub for Whey Protein Powder) 60g Oat Fibre (Sub for Whey Protein Powder)
3 tbsp Ginger Powder 3 tbsp Ginger Powder

Tin Prep"
Prep a square 20cm x 20cm tin with baking paper on the bottom and sides.
Making the Chocolate mixture: subheading: Making the Chocolate mixture:
Put a large pot on the element on medium-low heat (that's about level number 3) Add the 500ml Full Cream, 100g Butter, 2 tbsp Sugar-free Maple Syrup, and 50g Erythritol with Stevia Sweetener, heat it all up and let it thicken, after about 30 minutes make sure you keep stirring every 5 minutes, and stir well so it doesn't separate or burn on the bottom.
It will take about 30 mins for the caramel mixture to start coming together, cook for about 45 minutes, sometimes faster by turning the heat up but keep an eye on it as it will boil over, so be patient and wait for the colour change and the thickening to happen! Stir a lot, more so in the last 30 minutes, once it's thickening, keep stirring until you're happy with it.
Once the caramel mixture has thickened, remove from the heat and add the 100g Lindt Dark Chocolate bits in the hot caramel and stir it in well then add the 60g Oat Fibre, stir the powder in well until it's fully combined.
Pour the mixture into your square tin with baking paper and spread the chocolate mixture out so it's nice and even, then place it in the fridge to set while you make the ginger mix.
Making the Ginger mixture: subheading: Making the Ginger mixture:
Put a large pot on the element on medium-low heat (that's about level number 3) Add the 500ml Full Cream, 100g Butter, 2 tbsp Sugar-free Maple Syrup, and 50g Erythritol with Stevia Sweetener and heat all the mixture.
After about 15 minutes of heat, add the 3 tbsp Ginger Powder and stir in well until there are no lumps from the ginger, let it thicken, after about 30 minutes make sure you keep stirring every 5 minutes and stir well so it doesn't separate or burn on the bottom. (Ginger Will make the mixture thicken faster)
It will take about 30 mins for the ginger caramel mixture to start coming together, cook for about 45 minutes, sometimes faster by turning the heat up but keep an eye on it as it will boil over, so be patient and wait for the thickening to happen!
Stir the mixture a lot, more so in the last 30 minutes, once it has thickened, keep stirring until you're happy with it.
Once the ginger caramel mixture has thickened, remove from the heat and add the 60g Oat Fibre, stir the powder in well until it's fully combined.
Pour the mixture over the chocolate base mix and spread the ginger mixture out so it's all nice and even, then place it in the fridge to set, and leave overnight is best. (Cover the tin so it doesn't dry out.
Once set, cut and serve, Enjoy

Nutritional facts: This is only 3.1g Net Carbs Per Serving (Divided by 8 Servings)  Nutritional facts: This is only 3.1g Net Carbs Per Serving (Divided by 8 Servings)
The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves  The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves