1995

Coffee Caramel Slice (using Cocoa Protein Crisps) 

Well you heard of caramel slice, well this takes it up another two levels. One with the coffee and the second with the carunch from the chocolate protein crisps. Chocolate and coffee - I am in a state of bliss. 

Serving size 12 pieces, and each is 2g net carbs. 

Base Ingredients (* = available here at Keto Store NZ):
1 Cup Cocoa Protein Crisps*
60g of Butter 

Filling Ingredients (* = available here at Keto Store NZ):
1 + 1/4 Cup pouring Cream / Cream Powder*
57g Butter 
75g Allulose*
5ml vanilla essence 
5ml granulated coffee (optional for the coffee taste, if left out, it's a butterscotch taste

Topping Ingredients (* = available here at Keto Store NZ):
45g Belgian Dark Chocolate* 
1 teaspoon Butter

Equipment: 14 x 21cm foil pan sprayed with baking spray 

Method: 
1 - Mix Cocoa Protein Crisps and Butter together in a blender to crush
2 - Push flat into a 14 x 21cm foil pan sprayed with baking spray  (icing knives* help)
3 - Refrigerate 
4 - Boil the Cream, Butter, Allulose for around 25 minutes, keeping a watchful eye
HINT: After 20 minutes, add Vanilla and Coffee as these ingredients colour the caramel, making it harder to gauge readiness. 
6 - Pour over the base and spread. Refrigerate for 2 hours to set. 
7 - For the topping, melt down 45g Belgian Chocolate* with 1 teaspoon of Butter. Pour over the top. Back into the fridge to set. 
8 - Slice with a sharp knife and serve. 

Acknowledgement: this recipe is from one of our lovely customers Maryna. Thanks so much for sharing this with our community. Yummy!

SKU:PRO-SPIC-CCRSP-400-CCS

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