Justine’s Keto Protein Cookie Crumbs Trifle in a glass!

What you will need

Justine’s Keto Cookie crumbs of choice

Whipped cream sweetened with 1 Table spoon of Justine’s erythritol powdered in blender & 1 teaspoon of Vanilla extract

Fresh Berries

Keto Custard

3 eggs

2 cups heavy cream

¼ cup Justine’s Erythritol

1 Tablespoon of  Vanilla extract

For the Custard

In a pot , whisk together all your ingredients, until smooth and combined.

Pop in stove at medium heat & stir till custard gets thick

Cool.

Now  for the build, grab 6 glasses  &  sprinkle in Justine’s Keto Protein Cookie crumbs, top with cooled custard, then whipped cream & finally berries of choice

Pop in fridge  & enjoy!

Macros are calculated at 12 servings, using Justine’s products.

Ingredients

For the Base:

250g Cookie Crumbs - This recipe used Justine's Orange Choc Chip Crumbs

50g Keto White Chocolate - This recipe used Justine's White Choc Baking Chips 

80g Butter

1/2 tsp Cinnamon

For the Cheesecake Mix:

200g Cream

1 tbsp Gelatine Powder

300g Cream Cheese

100g Allulose or equivalent other powdered sweetener

1 tsp Vanilla paste or 2 tsp vanilla essence 

1/2 tsp Cinnamon

150g Cookie Crumbs 

Optional: 2 tsp flavoured essence like orange essence - depending on your flavour of cookie 

Process

Grease a 26cm cake tin and place a piece of baking paper in the bottom to make sure you can get it out easy.

To make the base, melt the butter and chocolate until smooth and lump free. Mix all of the base ingredients together in a bowl, then press it into the bottom of your cake tin. Place the base in the fridge while you make the filling.

Put 3 tablespoons of water into a large microwave safe bowl, sprinkle over the gelatine and let it soften. In a large mixing bowl, beat the cream cheese, sweetener, vanilla, cinnamon and flavoured essence (if using) until smooth. In a seperate bowl, whip the cream to soft peaks. 

Microwave the water and gelatine mix for 1 minute until dissolved. Watch it carefully as it can spill over. Pour the gelatine mix into the cream cheese and mix until combined. Fold through the whipped cream, then lastly fold through 3/4 of your cookie crumbs.

Pour the mix onto your base, then sprinkle over the remaining cookie crumbs. Set in the fridge for 3-4 hours, then cut into 12 pieces and store in the fridge or freezer. 

Hey, you chocolate lovers!! 🍫

We have an easy, quick as & ketolicious dessert that will blow your mind. This recipe is perfection the whole family & even your little ones can make it as there's no baking required.

There are three components to making this - the crust, the chocolate mousse and the topping. All whipped up in 10 mins for you to enjoy, guilt free indulgence simplified!

Serves 6

What you need:

6 cups

Whisk

Bowls

Blender to powder Justine’s Erythritol

Ingredients

Justine’s keto chocolate mousse:

237 ml Heavy Whipping Cream

22 g Unsweetened cocoa powder, sifted

1/4 Cup Justine’s Erythritol powdered in a blender

1 teaspoon Vanilla extract

1/4 teaspoon kosher salt

3 egg whites for a lighter mousse

Justine’s keto Cookie Crumb Crust:

Justine's Cookies Keto Protein Cookie Crumbs about 10 tablespoons depending on your cup size

1 -2 tablespoon melted butter

Topping

1/2 cup heavy cream

2 tablespoon Justine’s Erythritol

Method

Justine’s Keto Cookie Crumb Crust

Put Justine’s Keto Protein Cookie Crumb in a bowl & add melted butter. Stir mixture well and divide it between 6 dessert cups.

We have a whole range of cookie crumbs to choose from. For this recipe, you could use either our Choc Chip or Caramel Cookie Crumbs. For a after dinner mint try our mint dark choc cookie crumbs or for a Jaffa flavour our orange dark choc cookies which would be perfect. Choice is yours… 

Justine’s Keto Chocolate Mousse

Whisk the cream to stiff peaks using a whisk. Add in the cocoa powder, Justine’s Erythritol powdered , vanilla and salt and whisk until all ingredients are just combined.

If you want a lighter mousse, whisk 3 egg whites to stiff peaks and fold into the mouse mixture until just combined.

Now divide mousse into your dessert cups.

The Topping

Beat the cream with Justine’s Erythritol granules until it holds stiff peaks.

Add this on top of your chocolate mousse once it has set and serve..

This 10 minute gooey, smooth and indulgent caramel sauce is about to change your life! And, the best thing is it’s sugar-free and free from harmful chemicals which are typically found in those store-bought preserved caramel sauces.

Our friends at @fooddreamer inspired us with their gooey sugar-free caramel sauce, which we've combined with a delicious keto-friendly plant-based ice cream, and a wee sprinkling of our very own Hurricane's Toffee Crunch crumbs for that extra crunchy texture! It’s the perfect wintery after-dinner treat that takes no time at all! Here’s what you’ll need: 

Ingredients

• 1/4 cup butter
• 3 tbsp SWEETNZ Golden Brown Sweetener
• 3 tbsp Nativa Sugar substitute
• 1/2 cup heavy cream
• 1/4 tsp xanthan gum
• 1/4 tsp kosher or sea salt
• 2 tbsp water

Method

1. In a medium saucepan over medium heat, combine butter, SWEETNZ Golden Brown Sweetener, and Nativa Sugar substitute. Bring to a boil and cook for 3 to 5 minutes (be careful not to burn it).
2. Remove from heat and add cream. The mixture will bubble vigorously.
3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
5. For salted caramel, simply stir in additional salt at the end.
6. Scoop some Halo Top Ice cream into a bowl, sprinkle our Hurricane's Toffee Crunch crumbs, and pour over your decadent golden brown gooey caramel sauce.
7. Any leftover sauce can be stored in the fridge for a week or so. Just gently reheat in the microwave or in a saucepan to make it pourable again.

This recipe was adapted from https://alldayidreamaboutfood.com.