Delicious and decadent coffee slice

If you’re looking for a delicious dessert that’s good for your waistline, this sweet coffee slice could be it! It’s also keto friendly, low carb and gluten free.

Makes 16

Ingredients

THE TOP

• 2 tbsp boiling water
• 2 1/2 tsp gelatine powder
• 250g cream cheese, at room temperature, chopped
• 2 tbsp powdered stevia
• 80ml strong espresso coffee, cooled
• 1 tsp vanilla extract
• 300ml thickened cream, whipped, plus extra, whipped, to serve
• Cacao powder, to dust

THE BASE

• 100g pecans
• 130g almond meal
• 1 tbsp cacao powder
• 1 tbsp powdered stevia
• 1 egg
• 2 tbsp unsalted butter, melted

Method

1. Preheat oven to 180C/160C fan forced. Line a 16 x 26cm slice pan with baking paper, allowing the paper to overhang the 2 long sides.
2. To make the base, place pecans in a food processor and process until finely ground. Add almond meal, cacao and stevia. Pulse to combine. Add egg and butter. Process until mixture comes together. Transfer to prepared pan. Evenly press mixture firmly into the base. Bake for 10 minutes or until light golden. Set aside to cool.
3. Place boiling water in a small heatproof bowl. Sprinkle over gelatine and whisk until gelatine dissolves.
4. Use electric beaters to beat the cream cheese, stevia, cooled coffee and vanilla in a large bowl until smooth. Beat in the gelatine mixture until well combined. Fold in whipped cream. Pour mixture over the cooled base and use a spatula to smooth the surface. Cover and place in the fridge for 4 hours or until set.
5. Slice into 16 squares and serve with a dusting of cacao.