Ingredients:

  • 1/2 cup (113 g) Unsalted Butter, melted (for the crust)
  • 1 3/4 cups (200 g) Fine Almond Flour
  • 1/4 cup (50 g) Granulated Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/4 teaspoon (1.25 g) Fine Sea Salt
  • 8 oz (225 g) Sugar-Free Dark Chocolate (70% cocoa or higher), chopped
  • 1/4 cup (56 g) Unsalted Butter (for the topping)
  • 1/4 cup (60 ml) Heavy Cream (Double Cream)
  • 1/2 cup (100 g) Powdered Keto Sweetener (essential for smooth texture)
  • 1 teaspoon (5 ml) Vanilla Extract (for the topping)
  • 1 cup (120 g) Roasted Macadamia Nuts, coarsely chopped
  • 1/4 teaspoon (1 g) Flaky Sea Salt (Optional Garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) metal baking pan completely with parchment paper, leaving an overhang on two sides (this acts as a sling to lift the cooled bars).
  2. For the crust, whisk together the almond flour, granulated sweetener, and sea salt in a medium bowl.
  3. Add the melted butter and vanilla extract to the dry ingredients. Stir until a uniform, slightly crumbly dough forms.
  4. Transfer the dough mixture to the prepared baking pan. Using the back of a measuring cup or your hands, firmly and evenly press the dough across the bottom of the pan, paying special attention to the corners.
  5. Bake the crust for 18–20 minutes, or until the edges are lightly golden brown. Remove from the oven and allow it to cool completely on a wire rack.
  6. For the fudge topping, set up a double boiler. Add the chopped sugar-free dark chocolate and the 1/4 cup unsalted butter. Stir gently until fully melted and smooth. Do not let water or steam touch the chocolate.
  7. Remove the melted chocolate mixture from the heat. Whisk in the heavy cream and vanilla extract.
  8. Sift the powdered keto sweetener into the chocolate mixture and whisk until completely smooth. The mixture should be thick, glossy, and resemble a proper fudgy ganache.
  9. Gently fold in the coarsely chopped roasted macadamia nuts.
  10. Pour the warm chocolate macadamia fudge mixture evenly over the fully cooled shortbread crust. Use a spatula to spread it right to the edges.
  11. Optionally, sprinkle the top lightly with flaky sea salt for enhanced flavour.
  12. Transfer the pan to the refrigerator and chill for a minimum of 3 hours, or until the chocolate layer is completely firm and set. This chilling time is crucial for stability.
  13. Once fully firm, use the parchment paper sling to lift the block of bars out of the pan. Use a large, sharp knife (wiping the blade clean between cuts) to slice into 16 equal squares.