Can’t wait for your Keto snacks? Good thing we’re stocked all across Australia. Find your closest Keep Keto stockist and get your hands on some delicious keto snacks in no time.
Crust
85 g almond meal
20 g erythritol/stevia sweetener blend
40 g unsalted butter
⅛ tsp salt
Filling
250 g cream cheese, softened
¼ cup erythritol/stevia sweetener blend
1 tsp vanilla extract
2 tsp lemon juice
1 ½ tsp powdered gelatine
2 tbsp boiling water
½ cup thickened cream
Topping
100 g Keep Keto Strawberry & Chia Seed Jam
9 g low sugar strawberry flavour jelly
180 g boiling water
180 g cold water
1
Line a mini loaf pan with baking paper. Pre-heat oven to 190deg (170deg if fan forced).
2
Combine crust ingredients and press into the base. Bake in the oven for 12 min. Remove from oven and leave to cool.
3
Bloom the gelatin by sprinkling over the boiling water and stir to dissolve. Then leave aside to cool slightly.
4
Beat together cream cheese, sweetener, vanilla extract and lemon juice in the mixing bowl. Add the gelatin to the bowl and mix. Gradually beat in thickened cream.
5
Spoon filling on top the of the cheesecake base and refrigerate for 3 hours or overnight until set.
6
Mix jelly powder with boiling water to dissolve crystal.
7
Stir in the cold water and add to jam.
8
Blend with a hand held blender to create a smooth consistency.
9
Pour over each cheesecake and chill in the fridge until set.
Nutrition Facts
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 370
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 18g90%
- Trans Fat 2g
- Cholesterol 56mg19%
- Sodium 187mg8%
- Potassium 74mg3%
- Total Carbohydrate 7g3%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 10g20%
- Vitamin A 34%
- Vitamin C 1%
- Calcium 4%
- Iron -5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Crust
85 g almond meal
20 g erythritol/stevia sweetener blend
40 g unsalted butter
⅛ tsp salt
Filling
250 g cream cheese, softened
¼ cup erythritol/stevia sweetener blend
1 tsp vanilla extract
2 tsp lemon juice
1 ½ tsp powdered gelatine
2 tbsp boiling water
½ cup thickened cream
Topping
100 g Keep Keto Strawberry & Chia Seed Jam
9 g low sugar strawberry flavour jelly
180 g boiling water
180 g cold water
Directions
1
Line a mini loaf pan with baking paper. Pre-heat oven to 190deg (170deg if fan forced).
2
Combine crust ingredients and press into the base. Bake in the oven for 12 min. Remove from oven and leave to cool.
3
Bloom the gelatin by sprinkling over the boiling water and stir to dissolve. Then leave aside to cool slightly.
4
Beat together cream cheese, sweetener, vanilla extract and lemon juice in the mixing bowl. Add the gelatin to the bowl and mix. Gradually beat in thickened cream.
5
Spoon filling on top the of the cheesecake base and refrigerate for 3 hours or overnight until set.
6
Mix jelly powder with boiling water to dissolve crystal.
7
Stir in the cold water and add to jam.
8
Blend with a hand held blender to create a smooth consistency.
9
Pour over each cheesecake and chill in the fridge until set.
