This serves about 9. It is layers upon layers; hence the six in a pan, which to put in her own words, “…is actually named something a bit more scandalous, but it’s one of my favorite desserts. Since I try to avoid sugar I whipped up a guilt free, low carb version.”
You’ll Need:
Layer 1:- 1/2 cup finely chopped nuts
- 1/4 coconut flour
- 1/4 ground flax seed
- 2 TBSP melted butter
- Pinch of salt
- Stevia/Erythritol to taste
- Mix up, spread in a greased 9×9 pan and place in a preheated 350 degree oven for 5-10 minutes.
Layer 2:
- 3/4 cup softened cream cheese
- 1/4 Greek yogurt
- 3/4 cup whipped cream
- Small splash lemon juice
- Stevia/erythritol to taste
- Whip ingredients together then spread over cooled crust.
Layer 3:
- 1-1/2 cups almond milk
- Pinch of salt
- Stevia/Erythritol to taste*
- 1 tsp glucomannan powder
- *I like using this blend of both!
- Blend in blender for 30 seconds and let it rest for 30 seconds.
- Then blend again till thick. It takes a minute for the glucomannan to do it’s thickening magic.
Layer 4:
- Same as last layer plus 2 tbsp. cocoa.
Layer 5:
- 1-1/2 whipped cream sweetened with stevia.
Layer 6:
- Grated 85 percent dark chocolate.
Instructions:
- Refrigerate for a couple hours before serving.