Servings: 15

Base Mixture: subheading: Base Mixture:
300g Almond Flour 300g Almond Flour
100g Oat Fiber (Sub for Coconut Flour) 100g Oat Fiber (Sub for Coconut Flour)
110g Butter (Melted) 110g Butter (Melted)
2 Eggs (Whisked) 2 Eggs (Whisked)
2 tbsp Ginger Powder 2 tbsp Ginger Powder
1 tbsp Cinnamon Powder 1 tbsp Cinnamon 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
1 tsp Vanilla Essence 1 tsp Vanilla Essence
 
Ginger Chocolate Ganache Topping: subheading: Ginger Chocolate Ganache Topping:
150g Lindt Excellence Chocolate Block Cocoa 90% 150g Lindt Excellence Chocolate Block Cocoa 90%
120 ml Cream 120 ml Cream
1 tbsp Ginger Powder 1 tbsp Ginger Powder
 
Decoration: subheading: Decoration:
2 tbsp Desiccated Coconut 2 tbsp Desiccated Coconut

Prep: subheading: Prep:
Prep - line a baking tin with baking paper, bottom and sides - (I used a 30cm x 20cm Tin ).
Making the Ginger Biscuit Base: subheading: Making the Ginger Biscuit Base:
In a bowl or bench mixing bowl, add the 300g Almond Flour, 100g Oat Fiber, 110g Butter, 2 Eggs, 2 tbsp Ginger Powder, 1 tbsp Cinnamon Powder, 3 tbsp Erythritol with Stevia Sweetener Powdered, 1 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.
Bake Time: subheading: Bake Time:
Preheat your oven to 180C° degrees, Bake for (approx. 10 to 12 mins).
Once cooked, let it cool as you make your ginger crunch mixture.
Making the Ginger Chocolate Ganache: subheading: Making the Ginger Chocolate Ganache:
Using a medium pot on an element on medium heat, add the 100ml cream, and 1 tbsp Ginger Powder, stir the ginger in well until there are no lumps in the cream, and heat it up for so it's hot enough to melt the Chocolate about 10 minutes, then add the 100g Lindt Excellence Chocolate Block 90% broken down, and stir in well.
Decoration: subheading: Decoration:
Sprinkle some desiccated coconut fully over the chocolate ganache, place in the fridge to firm up for 1 hour, then cut and serve, enjoy.
Store in an airtight container in the fridge.

30cm x 20cm Pan is needed.  30cm x 20cm Pan is needed.
Nutritional facts: This is only 4.5g Net Carbs Per Slice. (Divided by 15 Servings)  Nutritional facts: This is only 4.5g Net Carbs Per Slice. (Divided by 15 Servings)
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves
Created on 3/8/2023  Created on 3/8/2023