Style: October 02, 2020
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<strong>Style</strong> | Food 77<br />
REINVENTED<br />
Keto Ginger Crunch<br />
INGREDIENTS<br />
BASE<br />
110g butter, melted<br />
2 cups ground almonds<br />
½ cup coconut flour<br />
1 tsp baking powder<br />
2 Tbsp erythritol (or your keto-friendly<br />
sweetener of choice)<br />
1 tsp ground ginger<br />
pinch of salt<br />
TOPPING<br />
150g butter<br />
1 cup erythritol (or your keto-friendly<br />
sweetener of choice)<br />
1½–2 Tbsp ground ginger<br />
¾ cup cream<br />
METHOD<br />
BASE<br />
1. Preheat oven to 180°C and line a slice pan<br />
with baking paper.<br />
2. Mix all base ingredients in a bowl to make a<br />
smooth dough.<br />
3. Press the base into the slice pan, using a wet<br />
teaspoon to help spread it and smooth the<br />
edges.<br />
4. Put in the oven and cook for 10–12 minutes or<br />
until it is golden brown.<br />
5. Refrigerate for about 10 minutes to allow it to<br />
set slightly.<br />
TOPPING<br />
6. Over a gentle heat, melt butter and add<br />
erythritol (or your chosen sweetener), stirring for<br />
about 3 minutes until it starts to froth.<br />
7. Add ginger and cream and bring to the boil,<br />
continuing to stir.<br />
8. Simmer for 10–15 minutes until it has thickened.<br />
It will be ready when it coats and stays on the<br />
surface of a spoon.<br />
9. Pour onto the base while the topping is still<br />
warm.<br />
10. Refrigerate until set and cut into squares.
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