Low Carb Keto Sex In a Pan

  • 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

  • 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

  • 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

  • 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

  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.

  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.

  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.

  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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