Servings: 15

Chocolate Base: subheading: Chocolate Base:
230g Almond Flour 230g 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 Cocoa Powder 3 tbsp Cocoa Powder
4 tbsp Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit or Allulose Powdered 4 tbsp Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit or Allulose Powdered
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Kahlua Cream cheese topping: subheading: Kahlua Cream cheese topping:
250g Cream Cheese 250g Cream Cheese
125g Sour Cream 125g Sour Cream
100g Full Cream 100g Full Cream
98g (1 cup) Desiccated Coconut 98g (1 cup) Desiccated Coconut
3 tsp Kahlua Essence 3 tsp Kahlua Essence
50g Erythritol with Stevia powdered Sweetener 50g Erythritol with Stevia powdered Sweetener
1 tsp Gelatin 1 tsp Gelatin
3 tbsp Hot water 3 tbsp Hot water
 
Chocolate Decoration: subheading: Chocolate Decoration:
50g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ ) 50g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
½ tsp Coconut Oil ½ tsp Coconut Oil

Prep: subheading: Prep:
Prep - line a baking tin with baking paper, bottom and sides - (I used a 30cm x 20cm Tin ).
Making the Chocolate Base: subheading: Making the Chocolate 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.
Bake Time: subheading: Bake Time:
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.
To make the Kahlua cream cheese topping: subheading: To make the Kahlua cream cheese topping:
Add the 1 tsp Gelatin to 3 tbsp Hot water and stir in well, set aside.
In a mixer bowl add the 125g Sour Cream, 100g Full Cream, 3 tsp Kahlua Essence, 50g Erythritol with Stevia powdered Sweetener and on a slowly mix together, then add the 250g cream cheese to it starts to become nice creamy, add the prepared Gelatin, mix until silky smooth, lastly add the 98g Desiccated Coconut, still this in slowly using a spatula or spoon.
Pour over the cake base, then put in the fridge for 5 to 6 hours.
Chocolate Decoration (Optional): subheading: Chocolate Decoration (Optional):
Turn the heat down to 50% on your Microwave if possible.
Get a microwave proof jug or bowl, make sure there is no water drops in the bow, dry it thoroughly.
Add the 50 g Keto Dark Chocolate Chips and ½ 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 no more than that or it will burn or go glumpy.
Get a teaspoon and dip the spoon in the chocolate (I used a Squeeze Bottle), then sprinkle the chocolate over the slice in whatever pattern you want, then place the slice back in the fridge to set the chocolate decoration, best stored in a sealed container in the fridge.
Cut and serve, enjoy.

30cm x 20cm Pan is needed  30cm x 20cm Pan is needed
Nutritional facts: This is only 3.1g Net Carbs Per Serving.  Nutritional facts: This is only 3.1g Net Carbs Per Serving.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves