Servings: 15

Chocolate Biscuit Base: subheading: Chocolate Biscuit Base:
230g Almond Flour 230g Almond Flour
50g Oat Fiber (Sub for Coconut Flour) 50g Oat Fiber (Sub for Coconut Flour)
50g Butter (Melted) 50g Butter (Melted)
2 Eggs 2 Eggs
3 tbsp Cocoa Powder 3 tbsp Cocoa Powder
3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Pineapple Filling: subheading: Pineapple 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)
30g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 30g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
¼ tsp Yellow Food Colouring ¼ tsp Yellow Food Colouring
3 tsp Pineapple Essence 3 tsp Pineapple Essence
 
Chocolate Topping Layer: subheading: Chocolate Topping Layer:
100 g Lindt Excellence Chocolate Dark 95% 100 g Lindt Excellence Chocolate Dark 95%
1 - 2 tbsp Coconut Oil 1 to 2 tbsp Coconut Oil
 
White Chocolate Topping Decoration: subheading: White Chocolate Topping Decoration:
60g Healtheries White Chocolate Bits No Added Sugar 60g Healtheries White Chocolate Bits No Added Sugar
1 tsp Coconut Oil 1 tsp 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 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.
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 Pineapple Mixture: subheading: Making the Pineapple 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, 30g 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 your happy with it.
Once the pineapple caramel has thickened, take of the heat, add the ¼ tsp Yellow Food Colouring, 3 tsp Pineapple Essence and blend it in completely using a spoon.
Pour the pineapple caramel over the base, then place it the fridge to set for 2 hours.
Chocolate Topping Layer: subheading: Chocolate Topping Layer:
In a 2-pot system, (pot with some water in with a heat-proof bowl on top to melt the chocolate in)
While the caramel is cooling, make your chocolate top: combine 100g Lindt Excellence Chocolate Dark 95% with 1 to 2 tbsp coconut oil.
Once melted, let it cool for about 10 minutes then pour over the base then place it in the fridge to set.
Microwave White Chocolate: subheading: Microwave White Chocolate:
Turn the heat down to 50% on your Microwave if possible.
Get a microwave proof bowl, make sure there is no water drops in the bow, dry it thoroughly.
Add the 60g Healtheries White Chocolate Bits No Added Sugar, 1 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 now more than that or it will burn or go glumpy.
Once melted and smooth, use a teaspoon and trickle the white chocolate over the top to make a decoration of your choice, then place the dish back in the fridge so chocolate will set.
Serve: subheading: Serve:
Now it's set, Cut up into the bar sizes you want, I cut mine to make 20 bars, enjoy!
I store my caramel slice in an airtight container in the fridge, it keeps the caramel firmer.

30cm x 20cm Tin is needed for this recipe.  30cm x 20cm Tin is needed for this recipe.
Nutritional facts: This is only 4.3g Net Carbs Per Slice. (Divided by 15 Servings)  Nutritional facts: This is only 4.3g Net Carbs Per Slice. (Divided by 15 Servings)
Recipe made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves  Recipe made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves