The Best Cherry Ripe Slice Recipe - Sugar Free (Just 2g Carbs) (2024)

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.

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 BaseIngredients.

• 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 Steviaoptional
• 2 teaspoons of Unsweetened Coconut, shredded

How To Make Cherry Ripe Slice

How to make the Keto cookie base.

1. In a mixing bowl add the almond flour, shredded coconut, and Natvia.
2. 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.
3. Add the melted chocolate and butter to the dry ingredients and mix well.
4. Press the base evenly and firmly into a 9×13 brownie pan.
5. Place in the fridge to set while making the next layer.

How to make the Keto Cherry Ripe Slice filling.

1. Place the cream cheese, cherry essence, and Natvia into your stand mixer, with the whisk attachment. Mix until smooth.
2. Add ⅔ of the cream and mix well.
3. In a separate bowl dissolve the gelatin in the boiling water.
4. With the mixer running on low speed, slowly add the gelatin mixture.
5. Add the remaining cream and mix well until all the ingredients are well combined and smooth.
6. Spoon ⅔ of the mixture on top of the chilled base.
7. Add the food coloring to the remaining mixture and mix well.
8. Spoon the pink mixture over the base and swirl through.
9. Set in the fridge for 3 hours, or overnight for best results.
10. Cut into squares and set on a large plate or wooden board.

How to make Keto cherry ripe slice topping.

1. In a mixing bowladd the chocolate and cherry essence.
2. Place the bowl over a saucepan of simmering water, ensuring that the bowl doesn’t touch the water.
3. When the chocolate has melted, add the cream and stevia (if using) and mix well.
4. Add the warm chocolate to a piping bag with a very fine piping nozzleand drizzle over the chilled bars.
5. 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:

• Keto Vanilla Shortbread Cookies
• Keto Peanut Butter Cookies
• Keto Coconut Wafers
• Keto Snickerdoodles

To make a larger batch of this Keto Bar Recipe increase the serving amounts in the card above.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.