Home / Recipes / Desserts / Keto Chocolate Christmas Crack
Keto Chocolate Christmas Crack
How to Make It
Step 1
Preheat the oven to 300 F. Combine the almond flour, sea salt, baking powder, egg, 2 tbsp butter, and 2 tbsp powdered sweetener in a mixing bowl. The mixture will look dry but keep mixing and the dough will come together.
Step 2
Place the dough between two pieces of parchment paper. Roll the dough thin to ⅛” thickness using a rolling pin. Slide both sheets of paper onto a baking sheet. Then remove the top piece of parchment paper. Use a paring knife to score the dough into about 1 ½” x 1 ½” squares. Then bake the dough for 20-25 minutes until golden brown. Allow the dough to cool.
Step 3
Remove the crackers from the baking sheet. Line the same baking sheet with tin foil (the foil should go up the sides of the baking sheet). Line the baking sheet with the crackers which have been broken up along the score lines. Make sure there are minimal gaps between the crackers. Place ½ cup butter (or 1 stick) into a small saucepan with ¾ cup powdered sweetener and a pinch of salt.
Step 4
Melt the butter over medium heat, stirring occasionally so the butter doesn’t burn. Once the mixture is completely melted, allow the mixture to come to a simmer. Simmer the mixture, swirling the pan occasionally until the mixture turns an amber color, about 8-10 minutes. Add in the vanilla extract. Pour the butter mixture over the crackers and bake at 300 F for 5 minutes. The mixture will be very liquid so be careful removing it from the oven. Allow the tray to cool slightly before placing the baking sheet into the fridge to cool until hardened.
Step 5
Once the crackers have cooled and hardened, begin to melt the chocolate combined with the coconut oil. Melt the chocolate over a double boiler until smooth. Pour the melted chocolate over the crackers and spread with an offset spatula.
Step 6
Immediately sprinkle on the nuts and chill the baking sheet again in the fridge. Once chilled, break into pieces and serve! The crack will last in the fridge for up to a week.
Ingredients
- Almond flour – 2 cup
- Salt, sea salt – 0.5 tsp
- Baking powder – 0.5 tsp
- Raw egg – 1 large
- Butter – 2 tbsp
- Powdered Erythritol (Icing Sugar) – 2 tbsp
- Powdered Erythritol (Icing Sugar) – 2 tbsp
- Butter – 2 tbsp
- Vanilla extract – 1 tsp
- Chocolate chips, sugar free – 6 oz
- Coconut oil – 2 tsp
- Almonds, sliced – 0.25 cup
- Pumpkin seeds – 0.25 cup
