Anzac Viennetta Icebox Keto Cheesecake

Anzac Viennetta Icebox Keto Cheesecake
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This Anzac Viennetta Icebox Keto Cheesecake is in a class of its own!

Low carb Viennetta cheesecake, OH MY!

Now this one is a crowd pleaser in more ways then one.

It looks totally rockstar, it isn’t hard to make, and it also allows you to control the sweetness.

To get the fabulous sweep of the mixture similar to a Streets Viennetta, I didnt have a super large flat piping tip, so I used my hairdryer nozzle.  Haha!  A little innovative me thinks.

I hope you love it.

Meg xox

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5 from 1 vote
Mad Creations Anzac VIennetta Keto Ice Cream
Mad Creations Anzac Viennetta Icebox Cheesecake
Prep Time
20 mins
Cook Time
10 mins
Total Time
1 hr 30 mins
 

A delicious stunning ice cream recipe!

Course: Dessert
Cuisine: Keto, LCHF
Recipe Category: Low Carb
Servings: 12 slices
Calories: 364 kcal
Author: Megan Ellam
Ingredients
Cheesecake Ingredients
  • 2 eggs
  • 210 g thickened cream
  • 500 g cream cheese
  • 3 tsp vanilla extract
  • 1 tsp coconut extract or essential oil
  • 15 g lemon juice
Optional sweeteners
  • 30 g powdered xylitol
  • 2 tsp caramel liquid stevia
Salted Caramel
  • 100 g butter
  • 100 g cream
  • 20 xylitol  or sweetener of choice
  • 1 large piping bag and 1 very large flat piping tip or hairdryer nozzle lol
Toppings
  • 60 g macadamias toasted
  • 40 g shredded coconut
Instructions
Salted Caramel
  1. Melt butter in small saucepan over medium heat, when slightly golden add xylitol and cook for a couple of minutes until slightly darker, then add cream and reduce until you have a beautiful syrupy salted caramel sauce.
  2. Set aside to cool while you make your cheesecake
Cheesecake
  1. Add all cheesecake ingredients
  2. Blend 30 seconds / speed 5
  3. Scrape side of bowl, taste and see if you want more sweetener, or if it needs a little extra cream for a silky consistency
  4. Repeat 30 seconds / speed 5
Construct
  1. Pipe a layer into a 20 x 10 cm silicone loaf tin, the layer should be a 1/3 of the mixture
  2. Top with a drizzle of salted caramel toasted macadamias, and a sprinkle of coconut
  3. Repeat until with 2 more layers until loaf pan is full
  4. Freeze for half an hour - 1 hour then refrigerate until needed
  5. Slice into 2 cm thick slices to serve
Recipe Notes

The average Net Carbs per serve is 2.60 g

 This is calculated using no sweetener in the cheesecake mix, and Norbu in the Salted Caramel

Nutrition Facts
Mad Creations Anzac Viennetta Icebox Cheesecake
Amount Per Serving (1 slice)
Calories 364 Calories from Fat 335
% Daily Value*
Total Fat 37.21g 57%
Total Carbohydrates 3.04g 1%
Dietary Fiber 0.44g 2%
Protein 5.55g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Mad Creations Anzac Viennetta Keto Cheesecake

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This Post Has One Comment

  1. Fancy? Not really but super tasty.

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