Awesome Low Carb Keto Sex In A Pan

Ingredients

Chocolate Crust:

• 1 ¼ cups almond flour, I use this brand


• ¼ cup cocoa powder, I use this brand


• ¼ cup powdered sweetener, I use this brand


• ¼ tsp salt


• ¼ cup butter, melted


• 1 tbsp water

Cheesecake Layer:

• ¼ cup Heavy cream


• ¼ cup powdered sweetener, I use this brand


• ½ tsp Vanilla extract, I use this brand


• 8 oz Cream cheese, softened

Chocolate Pudding Layer:

• 1 cup Heavy cream


• 1 cup unsweetened almond milk, I use this brand


• ½ cup powdered sweetener, I use this brand


• 4 large egg yolks


• ½ tsp xanthan gum, I use this brand


• ⅓ cup cocoa powder, I use this brand


• 3 tbsp butter, cut into 3 pieces


• ½ tsp Vanilla extract, I use this brand

Whipped Cream Topping:

• 1½ cup Heavy cream


• 2 tbsp Powdered erythritol, I use this brand


• ½ tsp Vanilla extract, I use this brand


• 1 oz Sugar-free dark chocolate, I use this brand, shaved
  using a peeler, grater, or shaver

Instructions

Crust:

1. Preheat the oven to 325°F. Line a 9×9″ baking pan with
   parchment paper.


2. In a medium bowl, whisk together the almond flour, cocoa
   powder, sweetener, and salt. Add the melted butter and water and stir until the
   mixture begins to clump together.


3. Press the mixture Press evenly into the lined baking pan and
   bake about 15 minutes, or until golden and just firm to the touch. Set aside to
   cool.

Cream Cheese Layer:

1. 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.


2. Once the crust has cooled, spread the cream cheese mixture
   evenly over it.

Chocolate Pudding Layer:

1. While the crust is cooling, make the chocolate pudding
   layer.


2. In a medium saucepan over medium heat, combine almond milk,
   whipping cream and sweetener. Bring to a simmer, stirring to dissolve the
   sweetener.


3. In a medium bowl, whisk the egg yolks until smooth. Slowly
   whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then
   slowly whisk tempered yolks back into the saucepan.


4. Reduce heat to medium-low and sprinkle the surface with the
   xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook
   until thickened, about 3 or 4 minutes. Remove from heat, then whisk in the
   vanilla extract and butter pieces. Whisk until smooth.


5. Cool the chocolate pudding for 15 minutes and then spread
   over the cheesecake layer. Refrigerate at least 2 hours.

Whipped Cream Topping:

1. Use a hand mixer to beat the cream with sweetener and
   vanilla extract until stiff peaks form. Spread the whipped cream over the
   chocolate layer. Dust with cocoa powder (this works best through a fine sieve).
   Use a vegetable peeler or cheese slicer to shave chocolate over top.


2. Refrigerate for 1-2 more hours (or as long as needed until
   serving) to fully set.

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