Serves 16

Prep Time 5mins Cook Time 30mins

Shortbread Ingredients
2 Tbsp allulose granulated
¼ cup butter
1 cup almond flour
½ tsp baking powder
1 tsp vanilla extract

Caramel Ingredients
1 cup allulose granulated
3 cups full cream
1 tsp vanilla extract

Chocolate Ingredients
170g sugar free chocolate
2 Tbsp butter

Preheat oven to bake at 180 degrees. Line an appropriately sized slice tray with baking paper. In a medium sized bowl combine the shortbread ingredients and pat onto the lined baking tray. Ensure the shortbread is pressed evenly. Bake for 15 minutes until the top of the shortbread starts to turn golden. To make the caramel, whisk full cream and allulose in a medium pot, ensure it doesn’t bubble over, until brown and thickened and has reduced by half. Whisk in vanilla extract during the last minute. After 10-20 minutes the caramel will start to turn golden. Cool for 10-15 minutes and pour onto shortbread. Next melt the chocolate in 30 second increments until softened. Add butter and whisk until creamy. Pour onto the caramel layer in the baking tray ensuring an even spread over the slice. Refrigerate for 2-3 hours until firm.

Our Tip

Slice into pieces once set for an easy grab and go keto snack option. To use unsweetened chocolate, add ½ cup powdered sweetener to the chocolate layer when adding the cream.