Tin 20cm x 20cm / 8inch x 8inch
Shortbread Base
112g Coconut Flour
3 tbsp Keto Maple Syrup
64g Coconut Oil
Chocolate Toffee Top
250g Butter
95g Erythritol
175g Sugar Free Chocolate
Yields: 12 Bars
Calories: 152
Carbs: 5
Fat: 14
Protein: 2.3
Shortbread Base
-
In a bowl add the Coconut Flour, Coconut Oil, Keto Maple Syrup and mix to combine
-
Add the base mix to a lined tin and press down firmly
Chocolate Toffee Top
-
In a pan add the Butter, Erythritol and start to heat slowly
-
On a low heat keep stirring every 30 seconds
-
Once you start to see bubbles test start to take the temperature
-
Once the temperature hits 300°F bring off the heat and constantly stir
-
Pour the toffee over the base
-
Allow the toffee to set for around 15-25 minutes
-
Once the toffee is hard place the Sugar Free Chocolate over the top and cover with tin foil
-
Allow to sit for 10 minutes and then uncover and spread the chocolate
-
Now refrigerate for 2 hours for everything to completely set
Check out these great Keto Chocolate Chip Cookie
