Keto Afgans Recipe

I absolutely love it when people recreate kiwi classic recipes using our Perfect Porridge as a substitute for flour.  I am such a glutton for afghans and if there is one thing that is guaranteed to tempt me to cheat, it is afghans - imagine my delight to find this delicious keto version hits the spot and is so quick and easy to whip up! 

I have missed afghans in my life so much, I knew it was going to work from my first lick of the spoon.  The original recipe was invented by Phil's Keto Creations and I had to test it immediately.  I tweaked it a little to make it more macro friendly and suitable to fit in our kiddies lunch boxes. 

This version makes 12 cookies at roughly 1.5g carbs each depending on the brand of cocoa and which chocolate you decide to use.  Prior to going keto I would always bake my afghans with brown or raw sugar so for sweetener I went 1 tbsp regular erythritol/monkfruit  and 1 tbsp brown sugar substitute.

You could use any sweetener or combinations thereof that you like but I wouldn't recommend allulose simply because it would be too easy to scorch as you can't watch the colour with such a dark biscuit base.  Also the measurements might require slightly more to achieve the same sweetness and that would throw out the density and mouthfeel that a true afghan requires. 

Ingredients for 12 keto afghan cookies

• 25 g butter softened
• 2 tbsp cocoa unsweetened
• 2 tbsp sweetener
• 1 medium egg (whisked)
• 1 cup Keto Happy Co Perfect Porridge
• 1 cup of Macros Coconut Flakes

• ½ bar Lindt Excellence Chocolate Block Cocoa 90%  or 1 small bar Well Naturally Dark Chocolate
• A handful of walnuts for decoration

Method

1. Turn oven to 180 and line tray.  In a mixing bowl add butter, 2 tbsp sweetener and 2 tbsp cocoa together and mix until smooth.
2. Add the whisked egg and 1 cup of Keto Happy Co. Perfect Porridge and mix well until an even batter.
3. Add the 1 Cup of Macros Coconut Flakes, mix in with a spoon so it's right through the mixture.
4. Scoop the mixture in tablespoons on the tray and flatten with a fork
5. Bake for 10-15 minutes until it is firm to the touch - don’t let them burn!

Chocolate Topping:

1. Let the biscuits cool while making chocolate topping.
2. Break up half the Lindt bar and put in a small microwave bowl.
3. In 30 second bursts slowly melt the chocolate, once runny add to the top of the biscuits then pop on some walnuts for decoration.

Notes

• If the Coconut flakes are too big, just put them in a bowl and crush them up to you get smaller flakes. 
• Adapted from original recipe by © Phillips Keto Creations aka Phillip Hargreaves