Keto Chocolate Layer Dessert Recipe #keto #chocolate #layer #dessert #dessertrecipe #lowcarb - Guide Recipe
Keto Chocolate Layer Dessert Recipe #keto #chocolate #layer #dessert #dessertrecipe #lowcarb
Easy and sugar-free! And , this keto chocolate layer dessert recipe is one of the best low carb desserts ever. If you're looking for delicious keto desserts that everyone else will love too , this is for you. #keto #chocolate #layer #dessert #dessertrecipe #lowcarb
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.
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 1 (old version , like pudding):
While the crust is cooling , make the chocolate pudding layer. In a medium saucepan , combine the heavy cream , almond milk , sugar-free dark chocolate , butter , and powdered erythritol. Cook over medium-low to low heat , stirring frequently , until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes , whisking constantly. Remove from heat , then whisk in the vanilla extract.
Cool the chocolate pudding for 15 minutes (it will thicken , but still be liquid). You can add more xanthan gum if needed , but don't add too much or it will get slimy. Stir/whisk again after cooling , then pour it over the cream cheese layer.
Cover with plastic wrap , making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
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.