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Ingredients
  • Shortbread Crust
  • 1.5 cups almond flour 150g
  • 3 tablespoon allulose 34g
  • 4 tablespoon butter melted, 57g
  • 1 teaspoon vanilla extract
  •  
  • Caramel
  • 1 cup cream 240ml
  • ⅓ cup allulose 75g
  • 2 tablespoon butter 28g
  • ¼ teaspoon xanthan gum optional, to thicken
  • pinch of salt
  •  
  • Chocolate Topping
  • ½ cup sugar free chocolate chips 100g, or dark chocolate, 85% - 90% cocoa solids, melted
  • 2 tablespoon coconut oil 27g
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