Instructions:
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Prepare the crust:
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Mix almond flour, melted butter, and sweetener in a bowl until crumbly.
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Press into a parchment-lined 8×8” baking dish.
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Bake at 175°C (350°F) for 10-12 minutes until golden. Cool completely.
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Make the custard cream:
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In a saucepan, heat heavy cream until steaming, not boiling.
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In a separate bowl, whisk egg yolks and sweetener.
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Slowly add hot cream into yolk mixture (tempering) while whisking.
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Return to saucepan, cook over low heat until it thickens slightly.
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Remove from heat, stir in vanilla and softened cream cheese until smooth.
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Add gelatin if using, dissolve fully.
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Assemble:
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Pour the cooled custard over the crust.
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Chill for at least 4 hours or until firm.
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Top with whipped cream and powdered sweetener before slicing into squares.
Why It’s Keto-Friendly & Healthy:
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No refined sugars or grains – helps maintain stable blood sugar.
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High-fat, moderate protein – perfect keto macronutrient ratio.
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Almond flour + cream – packed with satiating nutrients and flavour.
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