Description
A delicious sugar-free layered dessert made with almond crust, cheesecake, chocolate pudding, and whipped cream. Low carb and keto-friendly.
Ingredients
1 1/2 cups almond flour
3 tbsp cocoa powder
1/4 cup sweetener
1/4 cup melted butter
1 tbsp vanilla extract
Pinch of salt
2 cups heavy cream
1 1/2 tsp gelatin powder
1/3 cup sweetener
1/4 cup cocoa powder
1 tsp vanilla extract
1/4 tsp salt
8 oz cream cheese
1/3 cup sweetener
1 tsp vanilla extract
1/2 cup heavy whipping cream
1 cup heavy cream
3 tbsp sweetener
1 tsp vanilla extract
Optional: sugar-free chocolate shavings or cacao nibs
Instructions
1. Preheat oven to 320°F (160°C) and line a 9×9 inch pan with parchment paper.
2. Mix almond flour, cocoa, sweetener, salt, butter, and vanilla until crumbly. Press into the pan and bake for 15 minutes. Let cool.
3. Mix gelatin with 1/4 cup cream and let bloom for 5 minutes. Heat the rest of the cream, cocoa, sweetener, and salt. Stir for 5 minutes, remove from heat, add vanilla and gelatin mix. Chill 30 minutes.
4. Beat cream cheese and sweetener until smooth. Add vanilla and cream, beat until fluffy. Spread over cooled crust. Chill.
5. Spread the chilled pudding over the cheesecake layer carefully.
6. Whip cream, sweetener, and vanilla until stiff peaks. Spread over pudding.
7. Refrigerate the full dessert for at least 1 hour before serving.
Notes
Use mascarpone instead of cream cheese for a lighter variation.
Sunflower seed flour is a great nut-free substitute.
Add espresso powder to the pudding layer for extra depth.
Top with raspberries or strawberries for a fruity contrast.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 515
- Sugar: 4g
- Sodium: 190mg
- Fat: 51g
- Saturated Fat: 30g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 140mg