Keto Cherry Ripe Slice Recipe – With Low Carb Chocolate Cookie Base


This delicious Keto Cherry Ripe Slice Recipe – with a chocolate cookie base might be more than a mouth full to say, but they’re even better to eat.

I cooked these for my mum’s birthday, she’s a big fan of Cherry Ripe chocolate bars (An Aussie favorite). Cherry Ripes, being, cherry & coconut filled, chocolate bars.



  • 3.5 ounces almond flour
  • 3.5 ounces unsweetened shredded coconut
  • 1 tablespoon natvia
  • 2 ounces Unsalted Butter
  • 3.5 ounces Sugar Free Chocolate Chips


  • 8 ounces Cream Cheese softened
  • 2 ounces natvia
  • 1/2-1 teaspoon cherry essence
  • 11 ounces Heavy Cream
  • 3 teaspoon gelatin
  • 1/4 cup boiling water
  • 3-4 drops red food coloring red


  • 3.5 ounces Sugar Free Chocolate Chips
  • 4 drops cherry essence
  • 1 tablespoon Heavy Cream
  • 4 drops Stevia optional
  • 2 teaspoons unsweetened shredded coconut



  • In a mixing bowl add the almond flour, shredded coconut and natvia.
  • Place the chocolate and butter into a separate bowl and place the bowl over a simmering saucepan of water. Ensuring that the water does not touch the bowl.
  • Add the melted chocolate and butter into the dry ingredients and mix well.
  • Press the base evenly and firmly into a 9×13 brownie pan.
  • Place in the fridge to set while making the next layer.


  • Place the cream cheese, cherry essence and natvia into your stand mixer, with the whisk attachment. Mix until smooth.
  • Add ⅔ of the cream and mix well.
  • In a separate bowl dissolve the gelatin in the boiling water.
  • With the mixer running on low speed, slowly add the gelatin mixture.
  • Add the remaining cream and mix well until all the ingredients are well combined and smooth.
  • Spoon ⅔ of the mixture on top of the chilled base.
  • Add the food coloring to the remaining mixture and mix well.
  • Spoon the pink mixture over the base and swirl through.
  • Set in the fridge for 3 hours, or overnight for best results.
  • Cut into squares and set on a large plate or wooden board.


  • In a mixing bowl add the chocolate and cherry essence.
  • Place the bowl over a saucepan of simmering water, ensuring that the bowl doesn’t touch the water.
  • When the chocolate has melted, add the cream and stevia (if using) and mix well.
  • Add the warm chocolate to a piping bag with a very fine piping nozzle and drizzle over the chilled bars.
  • Enjoy immediately or store covered in the fridge for up to 1 week – if they last that long.



Calories: 306kcal | Carbohydrates: 6g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 69mg | Potassium: 42mg | Fiber: 3g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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