Julie's Bourbon Creams Ratio 3.48:1 Total calories 569 kcals Fat 55.16g Protein 11.53g Carbohydrate 4.34g Makes 6 Bourbon Creams Click here to print! Ingredients For the biscuits 22g Butter, salted 15g Sukrin Gold 4g Cocoa powder, Dr Oetker 50g Holland and Barrett Almond Flour Flurry For the filling 10g Sukrin Icing Sweetener 2.5g Walden Farms Chocolate Syrup 10g Butter, salted Method For the biscuits 1. Soften butter (22g) then beat together with Sukrin Gold, cocoa powder and almond flour. 2. Shape into 12 little rectangles on a silicon baking sheet. 3. Use a skewer to make little holes along the biscuit like a bourbon cream biscuit. 4. Bake at 160C for 8 minutes. 5. Leave to cool. For the filling 1. Beat butter (10g), Sukrin icing sweetener and chocolate syrup together to make a smoooth cream. 2. Spread equally on 6 of the biscuits. Then sandwich with the other biscuits. Recipe by keto mum - Julie Chambers © The Daisy Garland Manage Cookie Preferences