INGREDIENTS
- 1 C. Almond flour
- 1 C. FInely chopped pecans
- 5 Tbsp. Butter unsalted and melted
- ½ C. Swerve confectioner sugar substitute divided
- 1 ½ C. Heavy whipping cream
- 4 oz. Cream cheese softened
- 1 Box Sugar free chocolate pudding mix
- 1 ½ C. Unsweetened almond milk
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- In a bowl, mix together the almond flour, pecans and butter until well combined.
- Press the mixture into the bottom of a well greased 9x9 baking dish, and bake for 20 minutes.
- Let the crust cool completely.
- Beat together the heavy whipping cream and ¼ cup of the sugar substitute until soft peaks have formed.
- Add the cream cheese to a mixing bowl with a ¼ cup of the sugar substitute, and blend until smooth.
- Place half of the whipped cream mixture into the bowl with the cream cheese, and blend until smooth and fluffy.
- Whisk together the pudding mix and almond milk in a bowl until smooth and thickened.
- Spread the cream cheese mixture over the cooled crust.
- Top the cream cheese layer with the chocolate pudding.
- Spread the remaining whipped cream on top of the chocolate pudding layer.
- Garnish with additional chopped pecans if desired.
- Chill for 4 plus hours before serving.
Net Carbs: 5
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