Servings: 10 to 12

Afghans biscuits: subheading: Afghans biscuits:
250g Almond Flour 250g Almond Flour
50g Oat Fiber (Sub for Coconut Flour) 50g Oat Fiber (Sub for Coconut Flour)
200 g Butter (Softened) 200 g Butter (Softened)
4 tbsp Cocoa (Unsweetened) 4 tbsp Cocoa (Unsweetened)
2 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia / Monk Fruit 2 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia / Monk Fruit
1 pinch salt 1 pinch salt
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Keto frosty Cornflakes: subheading: Keto frosty Cornflakes:
½ Cup Keto Cornflakes (Homemade out of 2 x Keto Farrah's Wraps) ½ Cup Keto Cornflakes (Homemade out of 2 x Keto Farrah's Wraps)
2 - 3 tbsp Erythritol with Stevia Sweetener Powdered (Processed into fine Powder) 2 to 3 tbsp Erythritol with Stevia Sweetener Powdered (Processed into fine Powder)
 
Afghans Topping: subheading: Afghans Topping:
60g Keto Dark Chocolate (Melted) 60g Keto Dark Chocolate (Melted)
2 tsp coconut oil 2 tsp coconut oil
12 whole Walnuts 12 whole Walnuts

Making the Keto Cornflakes: subheading: Making the Keto Cornflakes:
Firstly get 2 to 3 tbsp Erythritol with Stevia Sweetener Powdered and put it into a processor and give a whiz until it's a fine Powder and set aside.
Get 2 Keto Farrah's Wraps, cut 1 cm strips out of both wraps, then cut rectangles about 2 cm long, do this with all the strips (Refer to photos).
Get a baking tray and line with baking paper, spread out all the cut flakes, don't overlap them, spray with cooking oil.
Preheat the oven to 200°C for 5 minutes.
Place the baking tray in the oven and bake for 4 minutes no longer, take them out and then sprinkle them with the sweetener dust using your fingers, cover them all and set aside.
Depending on how many you baked, repeat if you have more to bake and set aside.
Making the Afghan Mixture: subheading: Making the Afghan Mixture:
In a mixing bowl add the 250g Almond Flour, 50g Oat Fiber, 200 g Butter, 4 tbsp Cocoa, 2 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Vanilla Essence, 1 pinch salt and mix until fully combined.
Add the ½ Cup Keto Cornflakes into the mixture, mix the flakes in with a spoon so they are right through the mixture.
Roll the mixture into 10 to 12 balls, then place on a baking tray lined with baking paper and press down with a fork.
Place the tray into the fridge for 30 minutes before baking, helps in keeping them firm.
Baking: subheading: Baking:
Preheat the oven at 180C and bake at for 9 to 10 minutes no longer.
Let the biscuits cool while making chocolate topping.
Chocolate Topping: subheading: Chocolate Topping:
Place about 60g Keto dark chocolate bits into a small microwave bowl.
In 30 second bursts slowly melting the chocolate, take out and and a 2 tsp's coconut oil, place bake in for another 30 second burst, take out and stir it, place back in for one more 30 second burst take out and give it a good stir, it should be ready to use now, with a tablespoon add some chocolate to the top of the biscuits then pop on a walnut in the middle for decoration and taste, Enjoy.

These are 2.1g Net Carbs per serving (One Biscuit)  These are 2.1g Net Carbs per serving (One Biscuit)
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves