Servings: 12 to 20

Biscuit Base: subheading: Biscuit 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 2 Eggs
3 tbsp Cocoa Powder 3 tbsp Cocoa Powder
3 tbsp Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered 3 tbsp Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Chocolate Caramel Layer: subheading: Chocolate Caramel Layer:
500ml Full Cream 500ml Full Cream
100g Butter 100g Butter
2 tbsp Maple Fibra Syrup 2 tbsp Maple Fibra Syrup
¼ Cup Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered ¼ Cup Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered
¼ Cup Keto Dark Chocolate Bits ¼ Cup Keto Dark Chocolate Bits
 
Orange Layer: subheading: Orange Layer:
500ml Full Cream 500ml Full Cream
100g Butter 100g Butter
2 tbsp Maple Fibra Syrup 2 tbsp Maple Fibra Syrup
¼ Cup Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered ¼ Cup Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered
3 tsp Orange Essence 3 tsp Orange Essence
1-2 tsp Orange Food Colouring 1 to 2 tsp Orange Food Colouring
 
Chocolate Topping Layer: subheading: Chocolate Topping Layer:
150g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ ) 150g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
1 tbsp Coconut Oil 1 tbsp Coconut Oil
 
Keto Biscuit Crumb: subheading: Keto Biscuit Crumb:
80 g Almond Flour 80 g Almond Flour
30 g Butter (Melted) 30 g Butter (Melted)
1 tsp Vanilla Essence 1 tsp Vanilla Essence
1 tbsp Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered 1 tbsp Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered

To make the Chocolate base: subheading: To make the Chocolate base:
Prep - line a baking tin with baking paper, bottom and sides - (I used a 20" x 7" Tin ).
In a bowl or bench mixing bowl, add the 1230g Almond Flour, 50g Oat Fiber, 50g Butter, 2 Eggs, 3 tbsp Cocoa Powder, 3 tbsp Erythritol with Stevia Sweetener, 2 tsp Vanilla Essence, mix it all up to be fully combined to make your 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.
Preheat your oven to 180C° degrees, Bake for (approx. 10 to 12 mins).
Once cooked, let it cool as you make your Chocolate Caramel.
Making the Chocolate Caramel: subheading: Making the Chocolate Caramel:
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 Maple Fibra Syrup, ¼ Cup 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 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 your happy with it.
Once the caramel mixture has thickened, take off the heat and pour the ¼ Cup Keto Dark Chocolate Bits and stir in well until all the chocolate bits have melted in and is fully combined, then pour the mixture over the base, put it the fridge to set for 2 hours.
Making the Jaffa Caramel: subheading: Making the Jaffa Caramel:
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 Maple Fibra Syrup, ¼ Cup 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 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 your happy with it.
Once the caramel mixture has thickened, take off the heat and pour the 3 tsp Orange Essence, 1 to 2 tsp Orange Food Colouring until your happy with the orange colour and stir in well until it's fully combined, then pour the mixture over the base, put it the fridge to set for 2 hours.
Making the Keto Biscuit Crumb: subheading: Making the Keto Biscuit Crumb:
Preheat your oven to 180C and line a baking dish with baking paper (parchment paper).
In a bowl, combine the 80g Almond Flour, 30 g Butter, 1 tbsp Erythritol with Stevia Sweetener, 1 tsp Vanilla Essence, mix it all up until it's fully combined, then press the mixture down evenly into a small baking tin or tray.
Use a fork and prick the base with the fork to make sure it cooks evenly and doesn't bubble up.
Bake until golden brown around the edges (approx 6 to 8 mins).
Let it cool for 30 minutes.
Once cooled, get it out of the tin, then start to crumble it in your hands into the same oven tray as before, spread all the crumbs over the entire tin.
Turn the oven on to grill, place the tin of crumbs on the top shelf, let them brown, you will need to watch them as it will burn very fast, take out and give the crumbs a tose, place back under the grill for a tad more until brown, take out and let them cool.
Microwave Chocolate crumble Topping: subheading: Microwave Chocolate crumble Topping:
Turn the heat down to 50% on your Microwave if possible.
Get a microwave proof bowl, make sure there is no water drops in the bow, dry it thoroughly.
Add the 150 g Keto Dark Chocolate Chips and 1 tbsp coconut oil.
Cook for only in 30 seconds bursts in the microwave at a time, take it out and give it a stir, then give it another 30 second burst, take out again and stir and it should be done now. If not, give it another 15 to 30 second burst, but no more than that or it will burn or go glumpy.
Pour in the crumbs and stir in until fully combined, then pour the mixure over the jaffa caramel, spread out with a spoon or spatula to be nice and even, place in the fridge to set, once set, cut and serve, enjoy.

You will need a 20" x 7" Pan, I get the Fiber Syrup from Bin Inn, you can also buy it from Nothing Naughty and Low Carb Haven NZ.  You will need a 20" x 7" Pan, I get the Fiber Syrup from Bin Inn, you can also buy it from Nothing Naughty and Low Carb Haven NZ.
Nutritional facts: This is only 6.3g Net Carbs Per Serving (Divided by 20 Servings)  Nutritional facts: This is only 6.3g Net Carbs Per Serving (Divided by 20 Servings)
Created on 3/03/2023  Created on 3/03/2023
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves