INGREDIENTS
Pecan Crust
- 1 1/2 cup Blanched 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 - Option 1 (Old Version)
- 1 cup Heavy cream
- 1 cup Unsweetened almond milk
- 1/2 cup Powdered erythritol
- 3 oz Sugar-free dark chocolate (chopped)
- 2 tbsp Butter
- 1 tsp Xanthan gum
- 1 tsp Vanilla extract
Chocolate Layer - Option 2 (New Version)
- 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)
INSTRUCTIONS
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.
- Full instructions visit @wholesomeyum