This delicious 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 they’re super delicious, sugar-free, with only 2g net carbs.
This sugar free cherry slice recipe involved some serious thought and experimentation using natural sweeteners and other low-carb ingredients.
This cherry ripe slice recipe has been an evolution over time to make it sugar-free yet still taste sweet and delicious.
Cherry Ripe Slice – Sugar Free (2g Carbs)
The Cherry Ripe is an iconic Australian chocolate bar and a family favorite with just 2g Net Carbs this Keto Slice is healthy as well.
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Print Pin Share EmailServings: 15 serves
Calories: 306kcal
Unit Conversion
Ingredients
Base
- 3.5 ounces almond flour
- 3.5 ounces unsweetened shredded coconut
- 1 tablespoon Natvia (aka Swerve)
- 2 ounces Unsalted Butter
- 3.5 ounces Sugar Free Chocolate Chips
Filling
- 8 ounces Cream Cheese softened
- 2 ounces Natvia (aka Swerve)
- 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
Topping
- 3.5 ounces Sugar Free Chocolate Chips
- 4 drops cherry essence
- 1 tablespoon Heavy Cream
- 4 drops Stevia optional
- 2 teaspoons unsweetened shredded coconut
Instructions
Base
- 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.
Filling
- 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.
Topping
- 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.
Notes
Nutrition
Serving: 1slice | Calories: 306kcal | Carbohydrates: 5g | 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
Made this recipe?Tag me at @myketokitchen
Since we choose not to eat fruit, real cherries were out, so we use cherry essence with a natural extract it has a rich cherry flavor and scent that smells so good.
We cut the keto bars into 15 pieces; one piece is one serve with just 2g net carbs.
Cherry Ripe Slice Ingredients
Keto Cherry Ripe Slice Cookie Base Ingredients.
- 3.5 ounces of Almond Flour
- 3.5 ounces unsweetened Coconut, shredded
- 1 tablespoon of Natvia (or Swerve)
- 2 ounces of Unsalted Butter
- 3.5 ounces of Sugar-Free Chocolate Chips
Keto Cherry Ripe Slice Filling Ingredients.
- 8 ounces of Cream Cheese, softened
- 2 ounces (⅓ cup) of Natvia (the pink box) or you can use Swerve if you can’t get Natvia
- ½ teaspoon of Cherry Essence
- 3 teaspoons of Gelatin
- ¼ cup of Boiling Water
- 3-4 drops of Red Food Coloring
Keto Cherry Ripe Slice Topping Ingredients.
- 3.5 ounces of Sugar-Free Chocolate Chips
- 4 drops of Cherry Essence
- 1 tablespoon of Heavy Cream
- 4 drops of Stevia optional
- 2 teaspoons of Unsweetened Coconut, shredded
How To Make Cherry Ripe Slice
How to make the Keto cookie base.
- In a mixing bowl add the almond flour, shredded coconut, and Natvia.
- Place the chocolate and butter into a separate bowl and put the bowl over a simmering saucepan of water. Ensuring that the water does not touch the bowl.
- Add the melted chocolate and butter to 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.
How to make the Keto Cherry Ripe Slice filling.
- 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.
How to make Keto cherry ripe slice topping.
- 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.
Try some of our keto cookie recipes below:
To make a larger batch of this Keto Bar Recipe increase the serving amounts in the card above.
I made these. They are really good. I used some black cherry flavoring I had on hand. Next time I’m using more. I couldn’t find the cherry essence on line or in the store. I will make this yumminess again. It’s so pretty too and bot too heavy when you at it. Maybe one day I’ll add a few cherries (I’ll just take the carb hit) Thanks for the recipe.
Omgoodness! Can’t wait to make these. Cherry Ripes are one of the many things I miss about home now that I live in the US.
Hi Zee,
Don’t forget to tag us in a photo when you make them!
Gerri