Keto Afghans

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

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.

Then Add the 2 medium Eggs(whisked), 200g Keto Happy Co Perfect Porridge Mix and mix well.

Add the 1 Cup of Macros Coconut Flakes, mix in with a spoon so it's right through the mixture.

Roll the mixture into 8 balls, then place on a baking tray lined with baking paper.

Press down with a fork.

Preheat the oven at 180C and bake at for 11 to 13 minutes,

subheading: Chocolate Topping:

Let the biscuits cool while making chocolate topping.

Break up half the Lindt bar and put in a small microwave bowl.

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.