Servings: 10 to 12

For the Base: subheading: For the Base:
180 g Keto Muesli (Blitzed) 180 g Keto Muesli (Blitzed)
70 g almond flour 70 g almond flour
100 g butter (Melted) 100 g butter (Melted)
2 Eggs (Whisked) 2 Eggs (Whisked)
1 tsp Vanilla Essence 1 tsp Vanilla Essence
4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
 
Caramel Layer: subheading: Caramel Layer:
500ml Full Cream 500ml Full Cream
150g Butter 150g Butter
5 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 5 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
 
Jam Layer: subheading: Jam Layer:
Cranberry sugar-free jam or Sub for Raspberry Jam Sugar-Free if preferred (Low-carb - Sugar-Free) Cranberry sugar-free jam or Sub for Raspberry Jam Sugar-Free if preferred (Low-carb - Sugar-Free)
 
For the Cheesecake layer: subheading: For the Cheesecake layer:
500 g cream cheese (2x 250g Containers) 500 g cream cheese (2x 250g Containers)
500 ml sour cream (2x 125g Containers) 500 ml sour cream (2x 125g Containers)
200 ml Full cream (Heavy Cream) 200 ml Full cream (Heavy Cream)
4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
1 tbsp powdered gelatin 1 tbsp powdered gelatin
3 tbsp Hot water (Boiled) 3 tbsp Hot water (Boiled)
Optional: 2 tbsp of 40% Cognac alcohol (Leave Out if it's for Kids) Optional: 2 tbsp of 40% Cognac alcohol (Leave Out if it's for Kids)
 
Topping: subheading: Topping:
45g Well Naturally Sugar-Free Milk Chocolate Bar (Grated) 45g Well Naturally Sugar-Free Milk Chocolate Bar (Grated)
Optional - Dusting of Cocoa Powder Optional - Dusting of Cocoa Powder
 
For the Snowman Optional: subheading: For the Snowman Optional:
45g Well Naturally Sugar-Free Dark Chocolate Bar ( Half bar, Melted for hat, eyes, nose, mouth, arms and buttons) 45g Well Naturally Sugar-Free Dark Chocolate Bar ( Half bar, Melted for hat, eyes, nose, mouth, arms and buttons)
50g Desiccated Coconut or just use Cream (For Decoration) 50g Desiccated Coconut or just use Cream (For Decoration)
1tbsp Cranberry Sauce for the Scarf 1tbsp Cranberry Sauce for the Scarf

To make the base: subheading: To make the base:
Get you 180 g Grain-free Muesli and Blitz it down in a blender, for 30 seconds, don't want it to fine, then add to a bowl with the 70 g almond flour, 100 g butter (Melted), 2 Eggs (Whisked),1 tsp Vanilla Essence
and the 4 tbsp Erythritol with Stevia Sweetener, mix it all together to fully combined.
Line the bottom of a 23cm springform pan with baking paper, then add the base mix to the pan and spread it out nice and even.
Use a fork and prick the base to make sure it cooks evenly and doesn't bubble up.
Bake for (approx 8 mins) until golden brown around the edges, keep an eye on it so it doesn't burn.
Making the Caramel: subheading: Making the Caramel:
Combine in a pot the 500ml Full Cream and 150g Butter, heat up and let it thicken then about 30 Minutes in add the 5 tbsp Erythritol with Stevia and stir well so it doesn't burn on the bottom.
Cook these ingredients on a medium heat to create your caramel.
It will take about 30 mins for the caramel to start coming together, cook for about 1 hour sometimes faster by turning the heat up but keep an eye on it as it will boil over, so be patient and wait for the colour and thickening to happen! Stir a lot, more so in the last 30 minutes, once it's thickening, keep stirring until you're happy with it.
Once the caramel has "thickened" pour over the base and then allow it to cool, ("Save some caramel sauce for the topping, as we want to drizzle it on top also")
Put it in the fridge, After an hour you can add your layer of Raspberry Jam Sugar-Free, spread it out nicely and even then put it back in the fridge while making the cheesecake mix.
Making the Cheesecake mix: subheading: Making the Cheesecake mix:
Mix up in a cup, the 1 tbsp powdered gelatin and 3 tbsp water (Boiled) make sure no lumps are in it, and set aside.
In a large food processor or a mixer, add the full cream, cream cheese, sour cream, the 4 tbsp Erythritol with Stevia Sweetener, and 2 tbsp of 40% Cognac alcohol (Leave the Cognac alcohol Out if it's for Kids) while mixing add the prepared gelatin and Process or mix until nice and smooth. Pour into the pan over the base, and spread it out nice and even.
Topping: subheading: Topping:
Grate over the top the Well Naturally Milk chocolate so it's even, then lightly dust with cocoa powder, and place it back in the fridge again to set for 4 to 6 hours.
Once set, get your set aside caramel, if it's set, just put it in the microwave for 30 seconds then drizzle the caramel sauce over the top then place it back in the fridge for 30 minutes.
Snowman is Optional: subheading: Snowman is Optional:
Be creative and use either cream or dedicated coconut to make the snowman's body.
Make his hat, eyes, nose, mouth, buttons, and arms with melted Well Naturally Sugar-Free Dark Chocolate.
Make the scarf with some cranberry sauce.
Place back in the fridge for 30 minutes or so, enjoy

23cm Spring-form cake tin needed.  23cm Spring-form cake tin needed.
Nutritional facts: This is only 7g Net Carbs Per Serving (Divided by 8 Servings)  Nutritional facts: This is only 7g Net Carbs Per Serving (Divided by 8 Servings)
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves