Servings: 15 Slices

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
 
Ginger Crunch Layer: subheading: Ginger Crunch 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 tbsp Ginger Powder 3 tbsp Ginger Powder
 
Caramel Layer: subheading: 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
 
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
 
White Chocolate Decoration: subheading: White Chocolate Decoration:
60g Healtheries White Chocolate Bits No Added Sugar 60g Healtheries White Chocolate Bits No Added Sugar
1 tsp Coconut Oil 1 tsp Coconut Oil

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 230g 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 ginger crunch mixture.
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 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 Ginger 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 Ginger mixture has thickened, take of the heat and pour the caramel over the base, then put it the fridge to set for 2 hours.
Making the Caramel Mixture: subheading: Making the Caramel 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 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 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 of the heat and pour the caramel over the base, then put it the fridge to set for 2 hours.
Microwave Chocolate Topping: subheading: Microwave Chocolate 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 now more than that or it will burn or go glumpy.
Once melted, pour the melted chocolate over the top layer, then place it back in the fridge so chocolate will set.
Microwave White Chocolate: subheading: Microwave White Chocolate:
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 60g Healtheries White Chocolate Bits No Added Sugar, 1 tsp 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 now more than that or it will burn or go glumpy.
Once melted and smooth, use a teaspoon and trickle the white chocolate over the top to make a decoration of your choice, then place the Keto Wonder Bar back in the fridge so chocolate will set.
Serve: subheading: Serve:
Now it's set, Cut up into the bar sizes you want, I cut mine to make 20 bars, enjoy!
I store my caramel slice in an airtight container in the fridge, it keeps the caramel firmer.

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.
Created on 22/02/2023  Created on 22/02/2023
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves