Servings: 6

Cup Bases: subheading: Cup Bases:
100 g Almond Flour 100 g Almond Flour
60 g Oat Fibre (Sub for Coconut flour) 60 g Oat Fibre (Sub for Coconut flour)
60 g butter (Melted) 60 g butter (Melted)
3 tbsp Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit 3 tbsp Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit
2 tsp Cocoa Powder 2 tsp Cocoa Powder
1 tsp Vanilla Essence 1 tsp Vanilla Essence
 
Caramel: subheading: Caramel:
250 ml Full cream 250 ml Full cream
100 g butter 100 g butter
2 tbsp Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit 2 tbsp Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit
2 tbsp Queen Sugar-Free Maple Flavoured Syrup 2 tbsp Queen Sugar-Free Maple Flavoured Syrup

Making the base: subheading: Making the base:
In a mixing bowl, add the 100 g Almond Flour, 60 g Oat Fibre, 60 g butter (Melted), 3 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Cocoa Powder, 1 tsp Vanilla Essence and mix all the ingredients with a spoon until the mixture is fully combined.
Spoon 2 to 3 tablespoons of the mixture into the silicone cups press the mixture down so they all look about the same height, and then place in the fridge to set while making the caramel.
Making the Caramel: subheading: Making the Caramel:
Combine 100g butter, 250mls of Full Cream, 2 tbsp Erythritol with Stevia Sweetener Powdered, Or 2 tbsp Queen Sugar-Free Maple Flavoured Syrup in a Pot.
Cook these ingredients on medium heat to create your caramel.
It will take about 30 mins for the caramel to start coming together, cook for about 1 hour sometimes faster by turning the heat up but keep an eye on it as it will boil over, so be patient and wait for the colour and thickening to happen! Stir a lot, more so in the last 30 minutes, once it's thickening, keep stirring until your happy with it.
Once it has thickened, pour the caramel into each of the cups, then place them in the fridge to set for 4 to 6 hours
If the caramel is still a tad soft, you might have to place them in the freezer for 20 minutes, this makes it easier to get them out of the silicone mold.
Serve and enjoy, store them in a sealed container in the fridge.

A Silicone Cup mold needed  A Silicone Cup mold needed
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves