To make the dough, mix the walnuts, oatmeal cookies and butter into a dough, moisten lightly with water, pour into a springform pan (18 cm diameter) and place in the freezer.

In the meantime, prepare the cream.

To do this, soften the gelatine in a little water for 20 minutes. Then mix with the KetoEpi, mascarpone and sweetener in a pan, bring to the boil briefly while stirring constantly and then leave to cool.

Divide the cooled cream into two portions. Mix one part with the cocoa powder.

First spread the cream without cocoa on the dough and place in the freezer for at least half an hour.

Then top with the cream with cocoa and place everything in the freezer for an hour.

Carefully remove the cake from the tin and place on a rack.

Melt the KetoCacaoBar and mix with the butter. Cover the cake with the chocolate icing and place back in the freezer for another hour.

Garnish the cake with chopped pistachios before serving.