KETO TAN SLICE BY SARAH PHILLIPS

(Makes 18 pieces)
Keto Cookie Base:
170g Justine's Cookie Crumbs
50g melted butter

Keto Caramel:
250g Butter
1 Cup Cream
1/3 Cup Justine's  Erythritol

Keto Topping:
50g  Justine's Keto Cookie Crumbs
Justine's Keto Chocolate ( optional) 

Method:
Pre heat oven to 180°

Keto Cookie Crumbs Base:
Mix  Justine's Keto Cookie Crumbs with melted butter and press into a lined loaf pan.
Cook for 10 minutes at 180° until starting to brown all over.
Let cool completely.

Keto Caramel:
In a saucepan melt butter with cream and Justine's Erythritol,
cook on medium heat while mixing for around 20mins (once it starts to turn to a rich caramel and golden)
Remove from heat and continue to stir until no longer boiling (this saves it burning to the bottom of the saucepan)
Pour the Caramel over the cooled base and let the mixture start to harden in the refrigerator.

Keto Topping:
After 10-15 mins (while it's hardening but still sticky) Sprinkle Justine's Keto Cookie Crumbs and Justine's Keto Chocolate (if using) over the top of the Caramel.
Let set overnight in the refrigerator then slice with a hot knife.

Macros - per serve
213 Calories
21g Fat
8.7g Protein
0.4g Carbs