With a delicious crunch, toffee-like flavor, and crunchy texture, sugar-free florentines can be made three ways using crunchy keto granola.
material
Keto syrup 60g
coconut oil 30g
Keto Hana Cocoa Granola 100g
Almond poodle 30g
1 tablespoon ground flaxseed
2 tablespoons chia seeds
1/2 teaspoon cacao
10g dark chocolate chunks
70g melted dark chocolate
Cinnamon & Cranberry:
Keto syrup 60g
coconut oil 30g
Almond poodle 20g
1 tablespoon ground flaxseed
2 tablespoons chia seeds
Ketohana cinnamon granola 80g
1 teaspoon cinnamon
35g dried cranberries
70g dark chocolate
Gingerbread & White Chocolate:
Keto syrup 60g
coconut oil 30g
Keto Hana Gingerbread Granola 100g
Almond poodle 30g
1 tablespoon ground flaxseed
2 tablespoons chia seeds
1/2 teaspoon ginger powder
1/2 teaspoon garam masala powder
Keto white chocolate chunks 10g
70g melted keto white chocolate
How to make Florentine without sugar
Preheat the oven to 180℃. Melt the keto syrup and coconut oil in a saucepan and whisk for 15 seconds. Remove from heat. Pour in chopped Ketohana granola, almond flour, ground flaxseed, chia seeds, and powdered cacao or spices. For Cinnamon and Cranberry Florentine, add the cranberries now. Mix well until combined. Let it thicken for a few minutes. Distribute the mixture evenly on the lined baking tray. Add a chunk of white or dark chocolate on top of each. Bake for 12-15 minutes. Remove from the oven and let cool for 20-30 minutes. Melt dark or white chocolate. Pour 1/2 tablespoon chocolate over each Florentine. Let it cool for a few minutes, then use a fork to create ripples in the chocolate.
