An indulgent yet keto-friendly cheesecake!
Quick and easy to make with Vanilla Dream
Gluten-free and sugar-free

FOR THE CRUNCHY BASE
30 g erythritol
70 g chopped almonds
1 tbsp butter
Melt the butter and erythritol in a small pan. Once the erythritol has melted, quickly add the almonds and press the mixture into a pastry ring to form a disc. (Work fast, as erythritol solidifies quickly!)

FOR CREAM.
250 ml hot water
20 scoops Live Better Vanilla Dream
1 sheet gelatin (gelatin leaf)
20 g erythritol (optional, if you prefer a sweeter taste)

Soak the gelatin in cold water.
Heat the water in a small pot; when it boils, add the squeezed gelatin and Vanilla Dream.
Stir gently over low heat until smooth and lump-free. You can use a whisk or an immersion blender.
Pour the cream over the almond-erythritol base inside the pastry ring and refrigerate for at least 2 hours.
Garnish with whole almonds for an extra touch of richness.