Servings: 15

Base: subheading: Base:
200g Almond Flour 200g 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 Erythritol with Stevia Sweetener or Powdered Natvia 3 tbsp Erythritol with Stevia Sweetener or Powdered Natvia
3 tbsp Cocoa Powder 3 tbsp Cocoa Powder
1 tsp Vanilla Essence 1 tsp Vanilla Essence
 
Raspberry Macaroon Filling: subheading: Raspberry Macaroon Filling:
500ml Full Cream 500ml Full Cream
100g Butter 100g Butter
2 tbsp Sugar-free Maple Syrup (Queens Brand) 2 tbsp Sugar-free Maple Syrup (Queens Brand)
60g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 60g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
⅛ tsp Red Food Colouring ⅛ tsp Red Food Colouring
4 tsp Raspberry Essence 4 tsp Raspberry Essence
1½ cup Desiccated Coconut 1½ cup Desiccated Coconut
 
Chocolate Topping Layer: subheading: Chocolate Topping Layer:
100g Lindt Excellence Chocolate Block Cocoa 85% 100g Lindt Excellence Chocolate Block Cocoa 85%
1 - 2 tbsp Coconut Oil 1 to 2 tbsp Coconut Oil

Baking Tin Prep: subheading: Baking Tin Prep:
Prep - line a baking tin with baking paper, bottom and sides - (I used a 30cm x 20cm Tin )
Making the Chocolate Biscuit Base: subheading: Making the Chocolate Biscuit Base:
In a bowl or bench mixing bowl, add the 200g Almond Flour, 50g Oat Fiber, 50g Butter, 2 Eggs, 4 tbsp Erythritol with Stevia Sweetener Powdered, 3 tbsp Cocoa Powder, 1 tsp Vanilla Essence, mix it all up until it's fully combined to make your lemon 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.
Base Heat and Baking Time: subheading: Base Heat and Baking Time:
Preheat your oven to 180C° degrees, Bake for (approx. 8 to 10 mins).
Making the Rasberry Macaroon Mixture: subheading: Making the Rasberry Macaroon 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 Sugar-free Maple Syrup, 60g 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 you're happy with it.
Once the caramel has thickened, take it off the heat, add the ⅛ tsp Red Food Colouring, and 4 tsp Raspberry Essence and blend it in completely using a spoon, then add the 1½ cup Desiccated Coconut and stir in in well until fully combined.
Pour the Rasberry Macaroon mixture over the biscuit base, level it off nice and even, then place it in the fridge to set for 3 to 4 hours or overnight is best.
Chocolate Topping: subheading: Chocolate Topping:
In a 2-pot system, (pot with some water in with a heatproof bowl on top to melt the chocolate in)
While the caramel is cooling, make your chocolate top: combine 100g Lindt Excellence Chocolate Block Cocoa 85% with 1 to 2 tbsp coconut oil.
Once melted, let it cool for about 10 minutes then pour over the base.
Place in the fridge to set, Once firm, Cut and serve, enjoy!
Store in an airtight container in the fridge!

30cm x 20cm Tin is needed for this recipe.  30cm x 20cm Tin is needed for this recipe.
Nutritional facts: This is only 4.2g Net Carbs Per Slice. (Divided by 15 Slices)  Nutritional facts: This is only 4.2g Net Carbs Per Slice. (Divided by 15 Slices)
The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves  The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves
Created on 12/1/2024  Created on 12/½024