Ingredients
- [Chocolate Layer] 1/3 cup Cocoa Powder
- [Chocolate Layer] 1 1/2 cup Heavy Cream
- [Chocolate Layer] 1/3 cup Erythritol
- [Chocolate Layer] 1/2 tsp Vanilla Extract
- [Cream Cheese Layer] 1/4 cup Heavy Cream
- [Cream Cheese Layer] 1/4 cup Erythritol
- [Cream Cheese Layer] 1/2 tsp Vanilla Extract
- [Cream Cheese Layer] 8 oz Cream Cheese
- [Pecan Crust] 1 1/2 cup Almond Flour
- [Pecan Crust] 1/2 cup Pecan Meal
- [Pecan Crust] 2 tbsp Erythritol
- [Pecan Crust] 1/3 cup Butter
- [Whipped Cream Layer] 1 1/2 cup Heavy Cream
- [Whipped Cream Layer] 2 tbsp Erythritol
- [Whipped Cream Layer] 1/2 tsp Vanilla Extract
- [Whipped Cream Layer] 1 oz Dark Chocolate
Instructions
- (Crust) Preheat the oven to 350F. Line a 9x9" baking dish with parchment paper.
- (Crust) 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.
- (Crust) Bake for 12-15 minutes, until golden and firm. Set aside to cool.
- (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 together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
- (Cream Cheese Layer) Once the crust has cooled, spread the cream cheese mixture evenly over it.
- (Chocolate Layer) 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.
- (Chocolate Layer) Spread the chocolate whipped cream over the cream cheese layer.
- (Whipped Cream Layer) Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
- (Whipped Cream Layer) Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
- (Whipped Cream Layer) Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.