INGREDIENTS:
Crust Ingredients:
- 6 Cali'flour Original Flatbreads
- 2 tbsp melted butter
- 1 tbsp sugar substitute
Cheesecake ingredients:
- 1 block cream cheese (softened)
- 1 cup white chocolate chips
- 1/2 cup mascarpone
- 1/2 cup heavy cream
- 1 tbsp vanilla extract
Crumble Ingredients:
- Vanilla shortcake:
- 1/2 stick of butter (softened)
- 1 packet Simply vanilla pudding
- 1/4 cup keto flour
- Strawberry shortcake:
- 1 packet Simply strawberry Jel
- 1/4 cup keto flour
INSTRUCTIONS:
Crust Instructions:
1. Mix butter and sugar together
2. Brush mixture on top and bottom of flatbread
3. Bake at 400 for 10 mins
4. Cut into halves to fit into 8x8 pan
5. 3 for bottom crust and 3 for top crust
Shortcake Crumble Instructions:
1. Preheat oven to 350F degrees
2. In a small bowl mix the vanilla ingredients using a fork (texture will be like sand). Repeat with strawberry Jel (texture will be thicker than the vanilla).
3. On a small baking sheet, pour and flatten mixture on opposite sides and bake for 7 minutes. Let cool for 30 mins and allow it to cool in the fridge for another 30 minutes.
4. Use a food processor to create crumble (if you don’t have a food processor, throw in a zip lock and crush the shortcake with a rolling pin). Use as topping (see step 8 below).
Cheesecake Instructions:
1. Add the cream cheese to a large mixing bowl and use an hand mixer to whip until fluffy, about 3 minutes. Scrape down the bowl and add the melted white chocolate. Mix until well combined.
2. In a separate large bowl add the cream, mascarpone, and vanilla extract. Until stiff peaks.
3. Add the whipped cream to the cheesecake mixture and gently fold through until well combined.
4. Put half a cup of cheesecake to the side
5. Evenly pour mixture on top of Flatbreads
6. Add second layer of Flatbreads
7. Top with remaining cheesecake
8. Sprinkle shortcake crumble
9. Refrigerate for 30-45 mins and enjoy!
Created by: @ketodashapril