A copy cat, Low Carb KitKat bar.
- 1 Broghie 1 tablespoon coconut butter/manna 1 teaspoon hazelnut sugar free coffee syrup 2 tablespoons sugar free chocolate chips and 1 teaspoon coconut oil
- Warm coconut butter/manna in microwave for 20 seconds. Stir in hazelnut coffee syrup and mix into a paste. Spread onto Broghie and place into freezer. Melt chocolate chips and coconut oil in microwave in 20 second increments and stir until smooth. Remove the Broghie from the freezer, break into four wedges and place in a plate. Drizzle with chocolate mixture and place back in freezer for 5 minutes or until chocolate is set. Remove and eat chilled. This treat has the crunchy wafer and hazelnut and chocolate flavours of my pre-Keto favourite chocolate bar.
Congrats on creating a keto version of your favourite chocolate bar. I was lucky, my favourite was Reece’s Peanut Butter Cup. Have you seen these alternatives to Nutella? https://www.thelowcarbgrocery.com/catalog/advanced_search_result.php?keywords=hazelnut+spread