KETO CHOCOLATE PEPPERMINT SLICE

This recipe comes from Elle Herself on Facebook.
We have made it a few times and it manages to be eaten really quickly!

Base:
-180g almond meal/almond flour
-2 tbsp cocoa powder* (find the lowest carb option)
-70g melted butter** (you may need more if your almond meal is a drier blend)

Peppermint filling:
-250g full fat cream cheese
-30g butter
- 1 tbsp cream
-2 tsp peppermint essence (from the supermarket)
-1/3 cup – ½ cup Natvia (I blitz mine in a magic bullet to make keto icing sugar – information is saved on my Instagram)

Chocolate layer:
-200g keto friendly dark chocolate**
-3 tbsps coconut oil
**(I used Lindt 90% and half No Sugar dark chocolate, but any combo would work)

Steps:

1.Preheat oven to 180C and line a baking pan (mine is a 9” x 9”) with baking paper.

2. Make the base by combining all ingredients into a bowl, and then press into your baking dish. If the mix isn’t holding together, add some more butter.

3. Prick the base with a fork so that it will cook evenly. Place in the oven for 10-15 mins until brown. Keep an eye on it!

4. Make the peppermint layer by combining the cream cheese and butter together in a saucepan over a low heat, or in a microwave safe bowl. I softened my mixture on the stove, but you could do it in the microwave heating in 30 sec increments.

5. Once softened, mix well and add peppermint and powdered keto sugar. Taste and adjust the amount of peppermint and sweetener based on your preference. Add the tablespoon of cream, stir well, and you will have your soft peppermint filling.

6. By now the base should be done. Allow this to cool before you add your peppermint layer. Once cool, spread it over evenly and place in the fridge to firm up.

7. Make your chocolate layer by combining everything together in a saucepan over a low heat on the stove, or in a microwave safe bowl (heating for 20-30 second increments until melted).

8. Pour your chocolate over the slice and place in the fridge or freezer to firm up!

9.Slice and enjoy!!

I cut mine into 30 pieces; each piece is approximately 2g net carbs / 130 calories.