With a delicious chewy snap, toffee-like flavour and crunchy texture, these sugar free florentines can be made in three ways using our crunchy keto granola.
Ingredients
- 60g keto syrup
- 30g coconut oil
- 100g Keto Hana Cocoa granola
- 30g almond flour
- 1 tbsp milled flaxseed
- 2 tbsp chia seeds
- 1⁄2 tsp cacao
- 10g dark chocolate chunks
- 70g dark chocolate, melted
Cinnamon & Cranberry:
- 60g keto syrup
- 30g coconut oil
- 20g almond flour
- 1 tbsp milled flaxseed
- 2 tbsp chia seeds
- 80g Keto Hana Cinnamon granola
- 1 tsp cinnamon
- 35g dried cranberries
- 70g dark chocolate
Gingerbread & white chocolate:
- 60g keto syrup
- 30g coconut oil
- 100g Keto Hana Gingerbread granola
- 30g almond flour
- 1 tbsp milled flaxseed
- 2 tbsp chia seeds
- 1⁄2 tsp ginger powder
- 1⁄2 tsp garam masala powder
- 10g keto white chocolate chunks
- 70g keto white chocolate, melted
How to Make Sugar-Free Florentines
- Preheat the oven to 180C.
- In a saucepan, melt the keto syrup and the coconut oil and let it bubble for 15 seconds.
- Remove from the heat.
- Pour the chopped Keto Hana granola, almond flour, milled flaxseed, chia seeds, and powdered cacao or spices. For the cinnamon and cranberry florentines, add the cranberries now. Mix well until combined. Let it thicken for a few minutes.
- Evenly distribute the mixture onto a lined baking tray.
- Add the white or dark chocolate chunks to the top of each.
- Bake for 12-15 minutes.
- Remove from the oven and let them cool for 20-30 minutes.
- Melt the dark or white chocolate.
- Spoon ~½ tbsp chocolate over each florentine.
- Leave for a couple of minutes to cool and then use a fork to create a wave pattern through the chocolate.