Ingredients
For the “Crust” Layers:
2 cups almond flour
¼ cup coconut flour
¼ cup erythritol or monk fruit sweetener
½ tsp baking powder
½ cup melted butter
2 large eggs
1 tsp vanilla extract
For the Cream Filling:
2 cups heavy whipping cream
8 oz cream cheese, softened
½ cup powdered erythritol
1 tsp vanilla extract
Optional: 1 tbsp sugar-free vanilla pudding mix (for extra thickness)
For the Chocolate Topping:
½ cup sugar-free chocolate chips
2 tbsp butter
3 tbsp heavy cream
🍰 Instructions
Step 1: Make the Crust Layers
Preheat oven to 350°F (175°C).
Mix almond flour, coconut flour, erythritol, and baking powder in a bowl.
Add melted butter, eggs, and vanilla extract. Stir until dough forms.
Spread half the dough evenly in a parchment-lined 9×13-inch pan.
Bake for 10–12 minutes, just until lightly golden.
Repeat for the second layer or bake together and cut in half later. Let cool.
Step 2: Make the Cream Filling
Beat cream cheese until smooth.
Add powdered erythritol and vanilla extract, mix well.
Slowly pour in heavy cream and beat until fluffy and thick.
Chill for 15 minutes.
Step 3: Assemble
Place one crust layer at the bottom of a square or rectangular dish.
Spread half of the cream filling over it.
Add the second crust layer and spread the remaining cream mixture on top.
Smooth the surface evenly.
Step 4: Make the Chocolate Topping
Melt chocolate chips, butter, and cream together over low heat.
Stir until smooth and glossy.
Pour over the top layer and spread evenly.
Refrigerate at least 4 hours or overnight before slicing.
Nutrition (per slice, 12 servings)
Calories: ~310
Net Carbs: ~4g
Fat: ~30g
Protein: ~6g