Pecan Crust
1 half cup Almond flour
half of cup Pecan meal (or make it by means of grinding pecans in a meals processor)
2 tbsp Powdered erythritol (or granulated)
1/3 cup Butter (measured strong, then melted)
Cream Cheese Layer
1/four cup Heavy cream
1/four cup Powdered erythritol
1/2 tsp Vanilla extract
eight ozCream cheese (softened)
Chocolate Layer – Option 1 (Old Version)
1 cup Heavy cream
1 cup Unsweetened almond milk
half of cup Powdered erythritol
3 ozSugar-loose darkish chocolate (chopped)
2 tbsp Butter
1 tsp Xanthan gum
1 tsp Vanilla extract
Chocolate Layer – Option 2 (New Version)
1/three cup Cocoa powder
1 1/2 cup Heavy cream
1/3 cup Powdered erythritol
half of tsp Vanilla extract
Whipped Cream Layer
1 1/2 cup Heavy cream
2 tbsp Powdered erythritol
half tsp Vanilla extract
1 ouncesSugar-loose darkish chocolate (shaved the use of a peeler, grater, or shaver)


More hints approximately this recipe in the put up above!


  • Preheat the oven to 350 stages F. Line a 9×9 in (23×23 cm) baking dish with parchment paper.
  • In a big bowl, stir collectively almond flour, pecan meal, and powdered erythritol. Stir in melted butter till a crumbly dough forms. Press evenly into the coated baking dish.
  • Bake for 12-15 minutes, until golden and firm. Set aside to chill.

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 collectively, until stiff peaks form. Gradually beat within the softened cream cheese, a piece at a time, until well blended.
  • Once the crust has cooled, unfold the cream cheese mixture lightly over it.

Chocolate Layer – Option 1 (old model, like pudding)

  • While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, integrate the heavy cream, almond milk, sugar-loose dark chocolate, butter, and powdered erythritol. Cook over medium-low to low warmness, stirring frequently, till the chocolate is melted and sweetener dissolves (approximately 5-10 minutes). Be cautious no longer to get the warmth too excessive to avoid burning the chocolate.
  • Gradually sprinkle the xanthan gum into the saucepan a little at a time (do not simply sell off it in) and immediately whisk to comprise. Continue to warmness for about 5 mins, whisking constantly. Remove from warmth, then whisk within the vanilla extract.
  • Cool the chocolate pudding for 15 mins (it will thicken, however nevertheless be liquid). You can add more xanthan gum if wanted, but do not add an excessive amount of or it’s going to get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
  • Cover with plastic wrap, ensuring it is without delay against the surface to prevent a movie forming. Refrigerate for at least 2 hours.

Chocolate Layer – Option 2 (new edition, 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 conquer the cream, vanilla extract, and powdered erythritol collectively, till stiff peaks shape.
  • Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  • Refrigerate for 1-2 more hours (or so long as needed until serving) to absolutely set.


Update: The old model of the chocolate pudding layer is again by means of famous demand! I’ve published each options above, so that you can decide which one you want. The older version takes longer and on occasion humans have issues with thickening, however tastes greater like pudding whilst you get it right. The more moderen model is faster but extra like a chocolate whipped cream layer.
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