Mediterranean Keto Christmas Crack is a crunchy dessert. It contains almond flour, butter, Allulose, salt, Erythritol, keto chocolate chips, pecans, vanilla essence, & salt. These are simple items that we can get easily from the stores. This Christmas crack has butter in it, so we have to utilize the keto items to prepare it dairy-free if required. Mediterranean Keto Christmas Crack is prepared in 2 hours which includes chilling time so it is good to prepare as a quick holiday snack. This crack stores nicely, so we would prepare them before the requirement. Serve this snack with fruits, nuts, and fat bombs.
STATS:
- No of Calories: 190 kcal
- Time for Prep: 15 minutes
- Portion size: 1
- Cook time: 15 minutes
- Cuisine: American
- Total time: 2 hours
- Course: Dessert
- Diet: Mediterranean
- Serving: 16
EQUIPMENT:
- Baking sheet
- Parchment paper
- Spatula
- Whisk
- Mixing vessel
- Oven
- Small saucepan
- Knife
INGREDIENTS:
CRUST:
- 1 & ½ cups almond flour
- 3 tbsp. melted butter
- 2 tbsp. Allulose
- One salt pinch
TOFFEE:
- ½ cup unsalted butter
- One cup keto chocolate chips
- â…“ cup chopped pecans or walnuts
- Half cup Brown Erythritol
- ½ tsp. vanilla extract
- Sea salt
INGREDIENT NOTES:
ALMOND FLOUR:
- Add the almond flour to make the crust, and it will provide a light nutty taste and firm texture. Don’t add the wheat flour to it, or it will increase the carbs.
BUTTER:
- Include the melted butter to bind the crust & it will also add an indulgent taste. We have to utilize the unsalted butter to make the smooth toffee later.
ALLULOSE:
- Add the Allulose to add the sweet taste in the crust & toffee without including the carbs. It will help to form the smooth and caramel-like texture.
KETO CHOCOLATE CHIPS:
- Add the keto chocolate chips to form the chocolate layer, and we have to check the label for additional sugar content so this snack will remain keto.
INSTRUCTIONS:
- First, warm the oven at 175 °C & place paper parchment on dish.
- Add the melted butter, Allulose, salt, and almond flour in the mixing vessel and mix till it forms wet crumbs.
- Add it in the pan and press strongly and bake it for 10 to 12 minutes till it gets golden lightly.
- Include the butter & Allulose in a small pan on medium flame and mix till the butter melts, and cook till it gets thick.
- Put the pan on shelf and add the vanilla essence and mix and pour it on the crust and spread it with spatula.
- Add the pan in the oven and bake for three to five more minutes till it gets bubbly.
- Add the keto chocolate chips on the hot toffee and leave them for 2 to 3 minutes to get soft, then spread to form an even layer.
- Include the walnuts or pecans on top and add the flaky sea salt and leave the dessert to get cool then put in the fridge for 1 to ½ hours or till the layers get firm.
- When it gets firm, lift it and slice it into 16 pieces and serve.
SERVING SUGGESTIONS:
FRESH FRUIT:
- Strawberries
- Raspberries
- Blackberries
NUTS AND SEEDS:
- Pistachios
- Pumpkin seeds
- Sunflower seeds
BEVERAGES:
- Unsweetened almond milk
- Green tea
- Herbal tea
HOLIDAY DESSERTS:
- Keto almond cookies
- Almond flour shortbread
- Keto PB fat bombs
TIPS:
- We have to strongly press the crust equally so it doesn’t get crumbly.
- It is best to utilize the Allulose to provide the smooth texture, as the Erythritol will provide the light grainy texture.
- We have to choose the sugar-free chocolate chips so its carbs will not increase.
STORAGE INFORMATION:
FRIDGE:
- Add the Christmas crack in the tight box and store for 1 to 2 weeks.
FREEZER:
- Put the parchment between layers and transfer them to the box and freeze for 2 months.
FAQs:
Is this suitable for a keto diet?
- Yes, this crack has all the low-carb items in it, so it is suitable for a keto diet.
How to make it dairy-free?
- Include the vegan butter and vegan chocolate chips to make it dairy-free.
NUTRITIONAL INFORMATION:
Calories: 190 kcal
Portion size: 1
Net carbs: 2 g
Iron: 0.8 mg
Total carbs: 5 g
Vitamin A: 110 mcg RAE
Fiber: 3 g
Calcium: 35 mg
Saturated fat: 7 g
Protein: 3 g
Sodium: 55 mg
Potassium: 85 mg
Saturated fat: 7 g