Keto Peppermint Slice
This keto peppermint slice is layered with flavor and healthy fats, creating a decadent and indulgent treat.
How to Make It
Step 1
To prepare the base, add the ground almonds, 1 tablespoon of cocoa powder and 1 teaspoon of erythritol to a mixing bowl. Melt 1 and a half tablespoons of coconut oil and add that to the bowl. Mix everything together well to combine.
Step 2
Line a 3 x 6 mould or baking dish with baking paper. Pour the base mixture into the lined tin and press into an even and compact layer. Transfer to the freezer for 20 minutes to set.
Step 3
Whilst the base is setting, you can prepare the peppermint cream layer. Add the coconut butter, 2 tablespoons of coconut oil, 1 tablespoon of erythritol and 1 teaspoon of mint extract to a food processor. Blend until smooth and creamy.
Step 4
Remove the base from the freezer and spoon the peppermint layer over the surface, covering it evenly.
Step 5
Return to the freezer for a further 10 minutes to set.
Step 6
To prepare the chocolate topping, add the remaining cocoa powder, remaining erythritol and remaining coconut oil to a food processor. Blend until you have thick and smooth chocolate sauce.
Step 7
Remove the slice from the freezer and pour the chocolate layer over the top, covering evenly. Return to the freezer for a further 10 – 15 minutes to set.
Step 8
Remove from the freezer for 5-10 minutes prior to serving and slice into 8 squares with a sharp knife.
Ingredients
- Coconut Oil
3-½ tablespoon
- 100% Pure Erythritol by Now
2 tablespoon
- 100% Pure Erythritol by Now
2 tablespoon
- Peppermint Extract
1 x 1/2 teaspoon
- Raw Coconut Butter by Artisana Organics
½ cup
- Coconut Oil
3-½ tablespoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
5.3 ounce
- Cocoa Powder, Unsweetened
1 tablespoon
- Cocoa Powder, Unsweetened
1 tablespoon