Almond Florentines with chocolate

Almonds provide fiber and fat as they caramelize in cream with allulose, while dark chocolate adds a rich flavor. These crisp Florentines can be made ahead and chilled until fully set.
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Almonds, Allulose, 35% cream, 99% chocolate, Vanilla
To boil: 7 min. Heat on the stove: 7 min. Mix: 5 min. Let it stand: 1 h 30 min. Boil: 5 min. To simmer: 6 min. Cool down: 5 min.
Keto, LCHF: Recipes, Rules, Description $$$
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Combine 35% cream (70 g), allulose (80 g), and vanilla in a saucepan. Bring to a boil and reduce at 118–120°C for about 5–7 minutes.

Add the almonds (140 g), mix, and spread into small molds. Leave at room temperature for 1–1.5 hours until set.

Melt the chocolate (70 g), coat the bottoms of the Florentines, and chill until completely firm.

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Keto, LCHF: Recipes, Rules, Description $$$
Odessa