Ingredients
For the Crust:
1½ cups almond flour
¼ cup melted butter
2 tbsp erythritol or monk fruit sweetener
½ tsp vanilla extract
For the Cream Filling:
8 oz cream cheese, softened
1½ cups heavy whipping cream
¼ cup powdered erythritol
1 tsp vanilla extract
Optional: 1 tsp sugar-free vanilla pudding mix (for thickness)
For the Chocolate Topping:
½ cup sugar-free chocolate chips
3 tbsp butter
3 tbsp heavy cream
½ tsp vanilla extract
Instructions
Step 1: Make the Crust
Mix almond flour, melted butter, sweetener, and vanilla until crumbly.
Press evenly into the bottom of an 8×8 or 9×9-inch baking dish.
Bake at 350°F (175°C) for 8–10 minutes, or until golden brown.
Let cool completely.
Step 2: Make the Cream Filling
In a bowl, beat cream cheese until smooth.
Add powdered erythritol and vanilla; mix until creamy.
Slowly pour in the heavy cream while whipping until thick and fluffy.
Spread evenly over the cooled crust.
Step 3: Make the Chocolate Topping
Melt chocolate chips, butter, and heavy cream together in a small saucepan over low heat.
Stir until smooth and glossy.
Remove from heat and add vanilla extract.
Pour over the cream layer and spread evenly.
Step 4: Chill
Refrigerate for at least 4 hours (or overnight) to set properly before slicing.
Nutrition (per serving, 12 servings)
Calories: ~270
Net Carbs: ~4g
Fat: ~26g
Protein: ~5g
enjoy