Preheat the oven to 350 degrees F°.
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 9x13 baking dish.
Bake for 10-12 minutes, until golden and firm. Set aside to cool.
While the crust is baking, make the vanilla layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
IF USING PUDDING MIX IN ADDITION:
Mix 1 regular box of Vanilla Pudding with 1 cup of milk in a separate bowl. Once both mix's are done combine and mix with hand mixer.
Once the crust has cooled, spread the vanilla mixture evenly over it. Place in Freezer to firm up a bit.
While that is firming up, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
IF USING PUDDING MIX IN ADDITION:
Mix 1 regular box of Chocolate Pudding with 1 cup of milk in a separate bowl. Once both mix's are done combine and mix with hand mixer.
Spread the chocolate mix over the vanilla mix layer. Place back in freezer to firm chocolate up.
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.
Spread the whipped cream over the chocolate layer. Sprinkle mini chocolate and remaining 1/4 cup of corn meal on top.
Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
* Nutritional values are with out Sugar free pudding. Adding Sugar free pudding will increase the carbs from 9 carbs to 11.9 per serving.
Nutrition info from:Â https://www.verywellfit.comÂ
16 servings
- Amount per serving
- Calories226
- % Daily Value *
- Total Fat 21.1g28%
- Saturated Fat 8.8g45%
- Cholesterol 37mg13%
- Sodium 73mg4%
- Total Carbohydrate 9g4%
- Dietary Fiber 1.9g7%
- Total Sugars 5g
- Protein 4.1g
- Calcium 1mg1%
- Iron 3mg17%
- Potassium 75mg2%
- Vitamin D 13mcg65%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 350 degrees F°.
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 9x13 baking dish.
Bake for 10-12 minutes, until golden and firm. Set aside to cool.
While the crust is baking, make the vanilla layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
IF USING PUDDING MIX IN ADDITION:
Mix 1 regular box of Vanilla Pudding with 1 cup of milk in a separate bowl. Once both mix's are done combine and mix with hand mixer.
Once the crust has cooled, spread the vanilla mixture evenly over it. Place in Freezer to firm up a bit.
While that is firming up, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
IF USING PUDDING MIX IN ADDITION:
Mix 1 regular box of Chocolate Pudding with 1 cup of milk in a separate bowl. Once both mix's are done combine and mix with hand mixer.
Spread the chocolate mix over the vanilla mix layer. Place back in freezer to firm chocolate up.
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.
Spread the whipped cream over the chocolate layer. Sprinkle mini chocolate and remaining 1/4 cup of corn meal on top.
Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
* Nutritional values are with out Sugar free pudding. Adding Sugar free pudding will increase the carbs from 9 carbs to 11.9 per serving.
Notes
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