This low-carb, gluten free, grain free, egg free dessert will have very little impact on your blood glucose levels and it’s packed full of healthy ingredients. It’s quite rich so a little goes a long way. This slice is easy to make and it’s a great dessert to take to events when you want to eat something sweet without having all the added sugars and wheat flours. I originally made this slice with stevia, but I’m now making it with a brown sugar substitute and loving the flavours. I hope you enjoy it as much as I do.
2 cups almond meal
¼ cup coconut flour
¼ cup unsweetened shredded coconut
¼ cup Sukrin gold [or low cal/carb sweetener of your choice]
¼ teaspoon salt
½ cup melted butter
600 ml thickened cream
¼ cup Sukrin gold [or low cal/carb sweetener of your choice] – add more or less according to your preference
1 tablespoon coconut flour
200g 95% cocoa chocolate (I use Lindt)
½ teaspoon vanilla extract
¼ teaspoon xanthan gum
Line a slice tray (approx. 27cmx16cm) with baking paper and heat oven to 160oC fan forced. For the base, mix all dry ingredients in a bowl then add the melted butter and mix until combined. Press about 2/3 of the mixture into the bottom of the slice tray making sure the mixture is evenly distributed. The remainder will be used as the crumble on top. Bake in the oven for about 10 minutes. The edges will be just starting to brown but will not be cooked through. Remove from oven.
While the base is cooking, pour the cream into a small saucepan on low-med heat, add the sweetener, coconut flour and chocolate and stir until the chocolate is just melted. Remove from heat and whisk in the vanilla and xanthan gum. Cool for about 10 mins until slightly thickened then gently pour on top of base. Top with remaining crumbled base mixture and cook in the oven again for about 25-30 minutes until the crumble on top is just turning golden brown. Remove from oven and cool in the fridge for several hours before slicing. I get 36 pieces of slice per tray (about 140 calories, 1.8g carb each).