• 2 tbsp boiling water
• 2 1/2 tsp gelatin powder
• 8oz cream cheese, at room temperature, chopped
• 2 tbsp Keystone Pantry Allulose
• 1/3 cup strong espresso coffee, cooled
• 1 tsp vanilla extract
• 1 1/4 cup heavy cream, whipped, plus extra, whipped, to serve
• Coffee beans, to serve (optional)
• Cacao powder, to dust

• Base

• 1 cup pecans
• 1 1/4 cups almond meal
• 1 tbsp cacao powder
• 1 tbsp Keystone Pantry Allulose
• 1 egg
• 2 tbsp unsalted butter, melted

Method

• Step 1
  Preheat oven to 350 F . use a spring form pan. Line with parchment paper
• Step 2
  To make the base, place the pecans in a food processor and process until finely ground. Add the almond meal, cacao and Allulose. Pulse to combine. Add the egg and butter. Process until mixture comes together. Transfer to prepared pan. Evenly press mixture firmly into the base. Bake for 10 minutes or until light golden. Set aside to cool.
• Step 3
  Place the boiling water in a small heatproof bowl. Sprinkle over the gelatin and whisk until gelatin dissolves.
• Step 4
  Use electric beaters to beat the cream cheese, allulose, cooled coffee and vanilla in a large bowl until smooth. Beat in the gelatin mixture until well combined. Fold in the whipped cream. Pour the mixture over the cooled base and use a spatula to smooth the surface. Cover and place in the fridge for 4 hours or until set.
• Step 5
  Use a sharp knife to cut the slice into 16 slices. Top with extra whipped cream and coffee beans, if using. Serve dusted with cacao.