Delicious Ketogenic Dessert

 

My husband said this recipe is the best low carb/keto dessert I have made to date. That is saying something considering how many we have tried.

Considering I made a number of changes I decided to share so all of my tweaks could be in one place. I did follow the original fairly closely, and you can find that post at the bottom after the recipe, courtesy of Wholesome Yum.

I like to get straight to my recipes, without too much fluff.

So, without further ado, here it is:

 

Sex in a Pan Dessert

• Servings: 24
• Time: 45 mins
• Difficulty: medium
• Print

Sex in a Pan Dessert

INGREDIENTS

Pecan Crust

• 2 1/4 cup Almond flour
• 3/4 cup Pecan meal (or make it by grinding pecans in a food processor or blender)
• 3 tbsp erythritol
• 1/2 cup Butter (measured solid, then melted)

Cream Cheese Layer

• 3/8 cup Heavy cream
• 3/8 cup erythritol
• 3/4 tsp Vanilla extract
• 12 oz Cream cheese (softened)

Chocolate Layer

• 1 1/2 cup Heavy cream
• 1 1/2 cup Unsweetened coconut milk
• 1/2 cup erythritol
• 4.5 oz baker’s chocolate (chopped)
• 3 tbsp Butter
• 1 1/2 tsp Xanthan gum
• 1 1/2 tsp Vanilla extract

Whipped Cream Layer

• 2 1/4 cup Heavy cream
• 2 tbsp erythritol
• 3/4 tsp Vanilla extract
• 1/2 oz baker’s chocolate (shaved using a peeler, grater, or shaver)

INSTRUCTIONS

More tips about this recipe in the post above!

Crust

1. Preheat the oven to 350 degrees F. Line a “9×13” baking dish with parchment paper, one of the pre-cut pieces fit perfectly.
2. In a large bowl, stir together almond flour, pecan meal (I blended pecans in my blendtec), and erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
3. Bake for 14-16 minutes, until golden and firm. Set aside to cool, it can be put in the fridge to cool more quickly.

Cream Cheese Layer

1. While the crust is baking, make the cream cheese layer. Use a stand mixer to beat the cream, vanilla extract, and erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, an ounce at a time, until well combined.
2. Once the crust has cooled, spread the cream cheese mixture evenly over it.

Chocolate Layer

1. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, coconut milk, baker’s chocolate, butter, and erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and erythritol dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
2. Gradually sprinkle the xanthan gum into the saucepan a 1/4 tsp 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.
3. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). Stir/whisk again after cooling, then pour it over the cream cheese layer.
4. Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours, or overnight.

Whipped Cream Layer

1. Use a stand mixer to beat the cream, vanilla extract, and erythritol together, until stiff peaks form.
2. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
3. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set. I was able to serve it immediately if you’re in a rush, and this step can wait until the next day if you cool the chocolate layer overnight.

http://www.balancingmybipolar.com

 

The original recipe can be found on Wholesome Yum HERE.

If you decide to make it, I would love to hear how you liked it and if you make any future tweaks that you liked. Please include them in the comments.

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