Mars Bar Cheesecake

Tasted while making and its very rich :)

• 150 g Digestives
• 75 g Unsalted Butter/Stork

• 250 g Full-Fat Cream Cheese
• 50 g Icing Sugar
• 50 g Caramel (I use Carnations)
• 0.25 tsp Vanilla Extract
• 100 g Milk Chocolate
• 150 ml Double Cream
• 100-150 g Mars Bar (chopped)

• 25 g Milk Chocolate (melted)
• 25 g Caramel (I use Carnations)
• 75 ml Double Cream
• 1 tbsp Icing Sugar
• Mars Bar (4x33g chopped into 3's)

For the Biscuit Base

1.                 Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

2.                 Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Filling

1.                 Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

2.                 With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.

3.                 Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.

4.                 Fold through the chopped Mars Bar through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

For the Decoration

1.                 Whip together the Double Cream and Icing Sugar until thick.

2.                 Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with the whipped cream, and some pieces of Mars Bar!

Carbs 55 / Calories 630

Spice Cake

 This was very tasty like carrot cake.

·         2 tbsp melted butter

·         1/6 cup sweetener

·         2 oz cream cheese, room temperature

·         1 beaten eggs

·         1 tsp vanilla extract

·         1/4 cup coconut flour

·         1 cup blanched almond flour

·         1/2 tsp baking soda

·         1 tsp cinnamon

·         1 tsp allspice

·         1/2 tsp nutmeg

·         1/4 tsp ground cloves

·         1/4 cup chopped nuts (optional)

·         4 oz cream cheese, room temperature

·         2 tbsp heavy cream

·         2 Tbsp powdered sweetener, such as Swerve Confectioners

Line a loaf tin.

Mix butter, sweetener, cream cheese, vanilla, and eggs until completely smooth

Whisk together the almond flour, baking soda, cinnamon, allspice, nutmeg, and ground cloves.

Pour the wet ingredients into the dry mixture and combine with a spatula or mixer. Once completely mixed together, add in the nuts if using. Stir until they're evenly dispersed.

Spread the batter into the baking dish and bake for 25-30 minutes or until a toothpick just comes out clean.

Mix together the cream cheese, heavy cream, and sweetener with a hand mixer for 1-2 minutes or until completely smooth.

Spread the frosting onto the cooled spice cake. Garnish with extra nuts if using.

 

3 Net Carbs, 308 Calories – Serves 6