Ingredients: |
Ingredients: Pecan Crust
1 1/2 cup Almond flour
1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
2 tbsp Powdered erythritol (or granulated)
1/3 cup Butter (measured solid, then melted)
Cream Cheese Layer
1/4 cup Heavy cream
1/4 cup Powdered erythritol
1/2 tsp Vanilla extract
8 oz Cream cheese (softened)
Chocolate Layer
1/3 cup Cocoa powder
1 1/2 cup Heavy cream
1/3 cup Powdered erythritol
1/2 tsp Vanilla extract
Whipped Cream Layer
1 1/2 cup Heavy cream
2 tbsp Powdered erythritol
1/2 tsp Vanilla extract
1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)
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Directions: |
Directions:Crust
Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
Bake for 12-15 minutes, until golden and firm. Set aside to cool.
Cream Cheese Layer
While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
Once the crust has cooled, spread the cream cheese mixture evenly over it.
Chocolate Layer - Option 2 (new version, faster)
While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set. |
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