SEX IN A PAN DESSERT RECIPE

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SEX IN A PAN DESSERT RECIPE – Bestrecipe005



  • Click underlined ingredients to buy them!

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)

  • 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

  • 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)
  • Wholesome Yum Keto Sweeteners

  1. RECIPE TIPS + VIDEO in the post above, nutrition info +
    recipe notes below! 
  2. Click on the times in the instructions below to start a
    kitchen timer while you cook. 

Crust 

  1. Preheat the oven to 350 degrees F. Line a 9×9 in (23×23 cm)
    baking dish with parchment paper.
  2. 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.
  3. Bake for 12-15 minutes, until golden and firm. 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.

Chocolate Layer – Option 1 (old version, like pudding)
  1. 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. 
  2. 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. 
  3. 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.
  4. 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)
  1. 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.
  2. Spread the chocolate whipped cream over the cream cheese
    layer.

Whipped Cream Layer

  1. Use a hand mixer to beat the cream, vanilla extract, and
    powdered 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.





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