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Servings: 8

Servings: 8
  • subheading: Afghans biscuits:
  • 50 g butter softened
  • 4 tbsp cocoa unsweetened
  • 2 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia / Monk Fruit
  • 2 medium Eggs (whisked)
  • 200 g Keto Happy Co Perfect Porridge Mix or Sub for 160g Almond Flour and 40g Coconut Flour
  • ¼ tsp Xanthan Gum
  • 1 pinch salt
  • 1 Cup of Macros Coconut Flakes (Check Notes)
  • subheading: Chocolate Topping:
  • ½ bar Lindt Excellence Chocolate Block Cocoa 85% (Melted) or use a small bar Well Naturally Dark Chocolate
  • A hand full of Walnuts for decoration
  1. In a mixing bowl add 50 g butter softened, 2 tbsp Erythritol with Stevia Sweetener Powdered and 4 tbsp cocoa together and mix until smooth.
  2. Then Add the 2 medium Eggs(whisked), 200g Keto Happy Co Perfect Porridge Mix and mix well.
  3. Add the 1 Cup of Macros Coconut Flakes, mix in with a spoon so it's right through the mixture.
  4. Roll the mixture into 8 balls, then place on a baking tray lined with baking paper.
  5. Press down with a fork.
  6. Preheat the oven at 180C and bake at for 11 to 13 minutes,
  7. subheading: Chocolate Topping:
  8. Let the biscuits cool while making chocolate topping.
  9. Break up half the Lindt bar and put in a small microwave bowl.
  10. In 30 second bursts slowly melting the chocolate, once runny add to the top of the biscuits then pop on some Walnuts for decoration.
  • If the Coconut flakes are to big, just put them in a bowl and crush them up to you get smaller flakes.
  • ♥ © Phillips Keto Creations aka Phillip Hargreaves

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