Servings: 15

Base: subheading: Base:
230g Almond Flour 230g Almond Flour
50g Oat Fiber (Sub for Coconut Flour) 50g Oat Fiber (Sub for Coconut Flour)
50g Butter (Melted) 50g Butter (Melted)
2 Eggs (Whisked) 2 Eggs (Whisked)
3 tbsp Cocoa Powder 3 tbsp Cocoa Powder
3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Peppermint Filling: subheading: Peppermint Filling:
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)
30g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 30g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
⅛ tsp Green Food Colouring ⅛ tsp Green Food Colouring
3 tsp Peppermint Essence 3 tsp Peppermint Essence
1 cup Desiccated Coconut 1 cup Desiccated Coconut
 
Topping: subheading: Topping:
100g Lindt Excellence Chocolate Dark 95% 100g Lindt Excellence Chocolate Dark 95%
1 tbsp coconut oil. 1 tbsp coconut oil.

Baking Tin Prep: subheading: Baking Tin Prep:
Prep - line a baking tin with baking paper, bottom and sides - (I used a 30cm x 20cm Tin ).
Making the Chocolate Biscuit Base: subheading: Making the Chocolate Biscuit Base:
In a bowl or bench mixing bowl, add the 230g Almond Flour, 50g Oat Fiber, 50g Butter, 2 Eggs, 3 tbsp Cocoa Powder, 4 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Vanilla Essence, mix it all up until it's fully combined to make your chocolate shortbread base.
Press the mixture down into the baking dish. Use a fork and prick the base to make sure it cooks evenly and doesn't bubble up.
Base Heat and Baking Time: subheading: Base Heat and Baking Time:
Preheat your oven to 180C° degrees, Bake for (approx. 8 to 10 mins).
Making the Peppermint Mixture: subheading: Making the Peppermint 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, 30g Erythritol with Stevia Sweetener, heat it all up and let it thicken then about 30 Minutes make sure you keep stirring every 5 minutes, stir well so it doesn't separate or burn on the bottom.
It will take about 30 mins for the caramel 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 has thickened, take it of the heat, add the ⅛ tsp green food colouring, 3 tsp peppermint essence and blend it in completely using a spoon, then add the 1 cup Desiccated Coconut and stir in well until fully combined.
Pour the peppermint mixture over the biscuit base and level it off nice and even then place it in the fridge to set for 3 to 4 hours.
Chocolate Topping Layer: subheading: Chocolate Topping Layer:
In a 2-pot system, (pot with some water in with a heat-proof bowl on top to melt the chocolate in)
While the caramel is cooling, make your chocolate top: combine 100g Lindt Excellence Chocolate Dark 95% with 1 tbsp coconut oil.
Now it is melted, let the chocolate cool for about 10 minutes then pour over the base then place it in the fridge to set.
Once it is set, cut and serve, store in an airtight container in the fridge, Enjoy.

30cm x 20cm Tin is needed for this recipe.  30cm x 20cm Tin is needed for this recipe.
Nutritional facts: This is only 3.7g Net Carbs Per Slice. (Divided by 15 Servings)  Nutritional facts: This is only 3.7g Net Carbs Per Slice. (Divided by 15 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
Created on 13/7/2023  Created on 13/7/2023