Ingredients
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100g Unsalted Butter
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190g Ground Almonds (or other milled nuts / seeds)
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30g Truvia / Natvia / Pure Via Sweetener
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1 Sachet Hartley's Sugar-free Jelly Powder
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120ml Boiling Water
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200g Soft Cream Cheese
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300ml Double Cream
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80g Frozen Strawberries / Raspberries (defrosted)
Directions
Melt the butter in a pan or large bowl in the microwave.
Add the sweetener and ground almonds and mix until all the almonds are combined.
Line a 8" spring form cake tin with grease-proof paper and press the base into the tin. Place in the fridge or freezer whilst you make the topping.
Mix the sachet of jelly with 120ml boiling water and stir to fully dissolve the jelly.
Using either a hand whisk or a food mixer, combine the cream cheese and double cream until thick and then slowly add the jelly mix.
Add the berries and then mix again for a few seconds.
Spoon the topping onto the base and smooth with the back of a spoon or spatula.
Allow to set in the fridge for at least an hour.
Nutrition per serving
Calories 315,
Carbs (net) 2.4 grams,
Protein 5.4 grams,
Fat 31.5 grams
