Servings: 15

Base: subheading: Base:
200g Almond Flour 200g Almond Flour
50g Oat Fibre (Sub for Coconut Flour) 50g Oat Fibre (Sub for Coconut Flour)
50g Butter (Melted) 50g Butter (Melted)
2 Eggs 2 Eggs
3 tbsp Erythritol with Stevia Sweetener or Powdered Natvia 3 tbsp Erythritol with Stevia Sweetener or Powdered Natvia
2 tsp Lemon Essence 2 tsp Lemon Essence
 
Lemon Filling: subheading: Lemon 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 Yellow Food Colouring ⅛ tsp Yellow Food Colouring
4 tsp Lemon Essence 4 tsp Lemon Essence
1 cup Desiccated Coconut 1 cup Desiccated Coconut

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 Lemon Base: subheading: Making the Lemon Base:
In a bowl or bench mixing bowl, add the 200g Almond Flour, 50g Oat Fiber, 50g Butter, 2 Eggs, 4 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Lemon Essence, mix it all up until it's fully combined to make your lemon 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 Lemon Mixture: subheading: Making the Lemon 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 your happy with it.
Once the caramel has thickened, take it of the heat, add the ⅛ tsp Yellow Food Colouring, 4 tsp Lemon Essence and blend it in completely using a spoon, then add the 1 cup Desiccated Coconut and stir in in well until fully combined.
Pour the lemon mixture over the biscuit base and level it off nice and even.
Sprinkle the ¼ cup Desiccated Coconut evenly over the top, then place it the fridge to set for 3 to 4 hours.
One set, cut and serve, store inf a air tight container in the fridge.

30cm x 20cm Tin is needed for this recipe.  30cm x 20cm Tin is needed for this recipe.
Nutritional facts: This is only 1.6g Net Carbs Per Slice. (Divided by 15 Slices)  Nutritional facts: This is only 1.6g Net Carbs Per Slice. (Divided by 15 Slices)
Recipe made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves  Recipe made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves
Created on 1/7/2023  Created on 1/7/2023