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):
60g Cocoa Protein Crisps*
1 teaspoon of Butter
Filling Ingredients (* = available here at Keto Store NZ):
1 + 1/4 Cup pouring Cream / Cream Powder*
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
1 - Mix Cocoa Protein Crisps and 1 teaspoon 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!