Low carb slices (Keto)

[Dave_Z1a]

@Jacinta (Australian) Wow, thanks for that idea, desperately looking for desert replacements.
I made recently a coffee cheesecake, (freezable) by combining two recipes, this one for the base

https://www.thedietchefs.com/keto-cheesecake/

And this one for the cheese cakie bit as its base was too carby. Note Ausie site!

https://www.philly.com.au/recipe/coffee-liqueur-cheesecake/

Thing is although it worked out great the base, although simple was amazing. So going to do base and top off with sugar free jelly.

Swerve - this is peculiar to the U.S. I believe and the confectioners type is very fine, can't get it in u.k. as far as I have found, but Erythritol works great and prefer as its natural product but you have to grind it up to make fine powder, I didn't have a coffee grinder so used mortis and pestle instead. In the above recipe you have to use a bit more of it as its not quite as sweet as the swerve which is one on one with sugar I believe. So 1 cup swerve = 1 1/3 cup of Erythritol.

 

[Lucyr]

Hello Lucyr , yes pretty much or like jelly slice or lemon slice or caramel slice for an example

My next question is what is a jelly slice sounds like you have different desserts there to we have

 

[silentsquirrel]

English have referred to millionaire's shortbread as a tray bake, it requires no baking, many of the "tray bakes" that can be bought in slices in shops, bakeries etc require no baking, I can only assume that some refer to it as a tray bake due to it being a bakery product and generally made in a tray

How can you make the shortbread base without baking it?

 

[Kaylz]

How can you make the shortbread base without baking it?

many just use shortbread and not their own made base

 

[silentsquirrel]

many just use shortbread and not their own made base

Cheating!!🙂

 

[Kaylz]

Cheating!!🙂

I totally agree, all of our baking when I was little was done from scratch but many these days just look for a quicker alternative xx

 

[NotWorriedAtAll]

Jelly slice is -
You do your biscuit base , with crushed biscuits and add butter in a food processer , put it in a tray firmly then add your condense milk mixed with gelatine pour that over your base place in the fridge so it firms up. Now you make up your actual jelly from the packet like you would if you were going to set it in the fridge but you need to let it cool down so when you pour it on top of the biscuit base and condense milk / gelatine it doesn’t cook it , it just sets perfectly 🙂 . This is what a jelly slice looks like 🙂 and yes it’s actually jelly

I am so going to make a keto version of this!! Possibly tomorrow. I have some frozen strawberries to make a strawberry version and I will use cream instead of condensed milk and probably ground almonds and crushed nuts for the base. I will make my own jelly with strawberry juice and sweetener.

I will let you know how it turns out.

As for Swerve be grateful you cannot get it - it is iffy stuff due to the specific type of oligosaccharide and 'natural flavourings' not specified and so it is not certain that they use ones that are keto-friendly. Personally I 'swerve' anything that does not fully specify exact ingredients - my cynical brain is convinced that if they were proud of the ingredients they would be open about them.

You can buy powdered erythritol on Amazon. I buy the NKD version and it works very well. I have put a link to the UK listing so you can see which one I mean.

The secret to avoiding the cooling effect on the tongue is to make sure it stays dissolved in some kind of liquid or stays combined as dissolved in a jelly or similar glutinous carrier or is combined in a bake like in a cake. The weird mouthfeel happens when it crystallises and then the crystals cause the effect when they dissolve in your mouth.

I have even made a perfectly acceptable buttercream icing using this product. It works especially well with lemon flavours. I make individual lemon cheesecakes by making a crunchy base from nuts and ground almonds and coconut butter or ghee or butter (whichever I have knocking about in the kitchen) and a bit of cinnamon and ground ginger and push a mixture into round cookie cutters and then push them out and then chill so the fat sets.

Then I mix cream cheese with lemon zest and sweetener and a little bit of lemon juice and a bit of double cream and then place the cookie cutter over the base and press the cheesecake mixture into the cookie cutter resting on the base to mould the topping and then I repeat until I have a few of them and then pop them in the fridge to set more. I use some lemon zest to put on top to decorate.

https://www.amazon.co.uk/gp/product/B01BE4C6MU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1