Ingredients:
Base Layer:
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup melted butter
- 2 tbsp powdered erythritol (or preferred keto sweetener)
Cream Layer:
- 1 cup heavy cream
- 1/4 cup cream cheese, softened
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin powder
Jelly Layer:
- 1 cup water
- 1/2 cup fresh berries (strawberries, raspberries, or a mix)
- 2 tbsp powdered erythritol
- 1 tbsp unflavored gelatin powder
Instructions:
1. Make the Base Layer:
- Preheat your oven to 350°F (175°C).
- Mix almond flour, shredded coconut, melted butter, and powdered erythritol in a bowl until well combined.
- Press the mixture into the base of a lined 8×8 inch (20×20 cm) baking dish.
- Bake for 10-12 minutes or until golden brown. Let it cool completely.
2. Make the Cream Layer:
- In a bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Sprinkle the gelatin powder over 2 tablespoons of cold water and let it sit for a few minutes to bloom.
- Heat the gelatin in the microwave or a small pot until it dissolves, then fold it into the cream mixture.
- Spread the cream layer evenly over the cooled base and refrigerate until set (about 1 hour).
3. Make the Jelly Layer:
- In a small saucepan, combine water, berries, and powdered erythritol. Bring to a boil and then simmer for 5 minutes.
- Strain the mixture to remove seeds and pulp, leaving a clear juice.
- Sprinkle the gelatin over 2 tablespoons of cold water and let it sit for a few minutes to bloom.
- Stir the gelatin into the warm berry juice until fully dissolved.
- Let the mixture cool slightly, then pour it gently over the cream layer.
- Refrigerate until the jelly layer is fully set (about 2-3 hours).
4. Serve:
- Cut into slices and enjoy your keto jelly slice! Keep any leftovers stored in the fridge.
