Keto Irish Cream Pistachio Cake Squares Food

KETO IRISH CREAM (LOW CARB BAILEYS COPYCAT RECIPE)

Steps:

• Combine all the ingredients in a blender and pulse until well combined. Store in the refrigerator for up to 1 month.

PISTACHIO SQUARES

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

COPYCAT BAILEY'S IRISH CREAM

Steps:

• Combine Swerve, espresso powder, and cocoa in medium saucepan.
• Slowly add in the heavy cream.
• Bring mixture to a slow boil, reduce heat slightly and simmer for 10-15 minutes.
• Remove from heat.
• Stir in extracts and whiskey. Cool.
• Store in a glass bottle in the refrigerator for up to two weeks.

PISTACHIO & MILK CHOCOLATE SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
• Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.