Ingredients
– 1 cup almond flour
– 1/2 cup unsweetened cocoa powder
– 1/3 cup granulated erythritol (or any preferred sugar substitute)
– 1/3 cup unsalted butter, melted
– 1 package (8 oz) cream cheese, softened
– 1/2 cup unsweetened whipped cream (or sugar-free whipped topping)
– 1/3 cup powdered erythritol
– 1 cup sugar-free chocolate pudding mix
– 2 cups almond milk (unsweetened)
– Additional whipped cream for topping
– Dark chocolate shavings (for garnish, optional)
Equipment Needed
– Mixing bowls
– Whisk or electric mixer
– 9×13 inch baking dish
– Rubber spatula
– Measuring cups and spoons
– Plastic wrap (for chilling)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, cocoa powder, granulated erythritol, and melted butter. Stir until the mixture resembles wet sand, then press it firmly into the bottom of a greased 9×13 inch baking dish. This will form the base of our delightful dessert. Once it’s done, pop it into the oven for about 10-12 minutes. The smell of that cocoa baking in my kitchen is simply divine! (See the next page below to continue steps…)