This is a great recipe for a soft shortbread with a creamy layer and a chocolate top.
Ingredients and instructions
Base
2 Cups almond flour
2 Tbs Sweetener
1/2 tbs of Vanilla extract
4 tbs Butter
1 egg
Combine all the ingredients and make a rectangle shape with the dough on parchment paper. Mine was about 1/2 inch thick.
Cook at 180 degrees C for 20 mins
Allow to completely cool.
Creamy filling
2 cups of double cream
100g Butter
70g of Brown Sweetener
Boil in a saucepan until thick and a bubbling. Pour into a dish, place in the fridge until set. I left mine for about 4 hours. The texture became very much like butter.
Layer this on top of the base and pop back in the fridge for 1/2 hr.
Then melt 4 Squares of Lindt Dark chocolate and layer over the top. Refidgerate until set.
This recipe made 16 bitesize squares.
Nutritional Values
Per serving - 1.8g carb, 28.9g Fat, 4.2g Protein, 293 Calories
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