We were lucky enough to be a part of Low Carb Emporium’s first mystery box challenge. They sent us a few ingredients and we had to come up with a delicious recipe. After much consideration, we came up with delicious keto slice. We used the sugar fee berry jam and chocolate to create a choc berry slice. This keto slice is a moist cake like slice topped with a firm chocolate ganache.
This is a sponsored post by Low Carb Emporium, Australia’s leading online shop for our favourite keto friendly products. All products recommended in this post are based on our personal favourites.
Keto Slice – Chocolate and Berry
The thing we love about this keto slice is that it is so easy to make and at 2g of net carbs per serve, it is the perfect keto treat or snack. Erika used to make lots of delicious sweet treats before we adopted a keto lifestyle and has missed baking. This keto slice is very similar to slices that she used to make pre keto. I love the texture and the choc berry flavours of this delicious keto slice.
We have served this slice to some of our non-keto friends and it was definitely well received by all. Being able to find delicious recipes that we can serve to our non-keto friends is a big plus. We enjoy entertaining friends and family and are always on the look out for recipes that suit our lifestyle and the palette of our friends and family.
Low Carb Sweeteners
We love to use Sukrin sweeteners in our keto baking and this Keto chocolate and berry slice. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
Low Carb Emporium
Low Carb Emporium is the premium online low carb website in Australia. They launched in October 2017 and have grown to be the stockists of the best low carb products Australia has to offer. We love Low Carb Emporium and place an order with them every couple of months. Although at the moment it feels like we are ordering more like every couple of weeks.
Jack and Yvonne have gone from shipping products out of their garage to now needing a warehouse to distribute all our favourite products. We were lucky enough to be invited to check out their new premises and were impressed by all the wonderful products they have in stock now.
For this recipe you can purchase the below ingredients from Low Carb Emporium using our code for a discount HAVEBUTTER5
- Nutraorganics Coconut Flour
- Hawthorne Hill Farms Sugar Free Mixed Berry Jam
- Little Zebra Dark Supreme Chocolate
- Beach Harvest Coconut Chips
LOW CARB BAKING
Baking your favourite desserts and cakes using low carb replacement ingredients can be tricky. When you start replacing flour with low carb replacements like almond flour and coconut flour, it’s important to know they don’t work the same as normal flour.
When using sweeteners in place of sugar it’s important to check if it acts as a 1:1 replacement. The Sukrin sweeteners we love are 1:1 and act the most like sugar of all the sweeteners we have tried.
Even though these things make keto baking more difficult, it is really easy to find a keto version of most of your favourite baked goods.
- You can use any of your favourite Hawthorne Hill Farms sugar free jam flavours. The cherry jam would make this slice a cherry ripe slice.
- If you don’t have access to Hawthorne Hill Farms sugar free jams, you can use any sugar free jam (or jelly for our American friends)
- You can use any 90% dark chocolate for this recipe instead of the Little Zebra chocolate.
- If you don’t have access to coconut chips, you can use shredded or flaked coconut to decorate.
- This keto slice is best served with a cup of tea or coffee as part of a morning or afternoon tea
- It’s a great slice to take to work for a morning tea.
- To make this slice a dessert you can serve with some whipped cream, double cream or some keto ice cream.
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
Keto Slice – Chocolate and Berry
This keto slice recipe is the perfect slice to serve to your non-keto friends and family. It is packed full of flavour with the sweetness of the berry jam, paired perfectly with the richness of the dark chocolate topping. if you are looking for a keto treat to take to a morning or afternoon tea, this keto slice is perfect.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Keto Cheesecake Fluff
- Keto White Christmas
- Keto Fruit Mince Scrolls
- Keto Baked Camembert – Apricot & Walnut
- Keto Coconut Rough
- Keto Lemon Cake
- Keto Slice – Chocolate and Berry
- Keto Scones
- Keto Fried Ice Cream
- Chocolate Peanut Butter cookies
- ¼ cup coconut milk (from a can)
- 130 g Little Zebra Dark Supreme Chocolate (4oz)
- Beach Harvest Coconut Chips, to garnish
- Pre-heat the oven to 160C/320F. Line a square baking tin (20cm or 9in) with non stick baking paper.
- Melt the butter in a medium saucepan. Simmer over medium to low heat until the butter has browned, this may take up to 10 mins.
- Pour the butter into a mixing bowl and add the almond butter. Stir to combine then allow this mixture to cool to room temperature.
- Whisk the eggs together in a small bowl and add this to the cooled butter mixture, stir to combine.
- Add the sweetener, coconut flour, vanilla, baking powder & salt and stir until it is all combined with no lumps
- Pour into the lined baking tin. Drizzle the jam over the top of the batter and swirl slightly.
- Bake for 30 minutes or until the top is golden brown and it is cooked through. Place on a cooling rack to cool completely before icing.
- Finely chop the chocolate and place into a small heatproof bowl with the coconut milk. Melt together in the microwave on a low temperature in 30 second increments, stirring in between. Once the chocolate is all melted and the mixture is smooth set aside to cool. You want the consistency to be thick enough to spread.
- Once the slice has cooled down completely spread on the frosting and sprinkle on the coconut chips to garnish.