Servings: 16 Small squares or 8 long servings

Base: subheading: Base:
150g Almond Flour 150g Almond Flour
50g Coconut Flour 50g Coconut Flour
100g Butter (Melted) 100g Butter (Melted)
2-3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk fruit 2 to 3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk fruit
1 egg beaten 1 egg beaten
30 ml Almond Milk 30 ml Almond Milk
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Rum Topping: subheading: Rum Topping:
185g Kremelta (Coconut Shortening) 185g Kremelta (Coconut Shortening)
100g Keto dark chocolate bits (Melted) 100g Keto dark chocolate bits (Melted)
100ml Full Cream 100ml Full Cream
125g sour cream 125g sour cream
1 ½ tbsp 57% Rum or similar ( Or Use 2 tsp Rum Essence to make it Kid-friendly ) 1 ½ tbsp 57% Rum or similar ( Or Use 2 tsp Rum Essence to make it Kid-friendly )
2 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk fruit 2 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk fruit
150g desiccated Coconut 150g desiccated Coconut
70g Cashews (Finely Chopped in a blender) 70g Cashews (Finely Chopped in a blender)

Shortbread Base: subheading: Shortbread Base:
Add the 150g Almond Flour, 50g Coconut Flour, 2 to 3 tbsp Natvia Sweetener, into a bowl and mix all together, Beat the 1 Egg, 30 ml Almond milk, and the 2 tsp Vanilla Essence together in a cup and beat it all up, then pour into the flour mix, add the melted 100g Butter, combine and mix it all up into a dough, don't worry if a little sloppy looking, that's fine just Not too runny, (add more flour if needed).
Line a baking dish 20cm x 20cm tin with baking paper then Preheat your oven to 180C/350F.
Pour your base mix into the baking dish, Press down making all nice and even, use a fork and prick the base mix to prevent it bubbling up and bakes evenly.
Bake until golden brown around the edges (approx 11 to 13 mins).
("Keep an eye on it, Almond flour Burns fast").
Rum Topping: subheading: Rum Topping:
Melt the Kremelta and dark chocolate in a microwave on high or in a saucepan over low heat until fully melted and combined.
Place the Full Cream, sour cream, desiccated Coconut, 1 ½ tbsp 57% Rum Or Rum Essence, 2 tbsp Erythritol with Stevia Sweetener, Cashews (Finely Chopped in a blender), and mix to combine all the ingredients. Finely add the melted Kremelta and chocolate mixture, mix until nice and creamy.
Pour over the base and smooth the top. Put in the fridge to set for 60 minutes or more.
Enjoy.

One Square 8 x 8 Baking Tin Needed.  One Square 8 x 8 Baking Tin Needed.
Nutritional facts: This is only 5.5g Net Carbs Per Slice. (Divided by 8 Servings) or Smaller Servings is only 2.75g Net Carbs Per Slice. (Divided by 16 Servings)  Nutritional facts: This is only 5.5g Net Carbs Per Slice. (Divided by 8 Servings) or Smaller Servings is only 2.75g Net Carbs Per Slice. (Divided by 16 Servings)
♥ © Phillips Keto Creations aka Phillip Hargreaves Created on 16/7/2020  ♥ © Phillips Keto Creations aka Phillip Hargreaves Created on 16/7/2020