Ingredients:
For the crust:
– 1 cup almond flour
– 1/4 cup unsweetened cocoa powder
– 1/4 cup melted coconut oil
– 1/4 cup powdered erythritol (or your preferred sugar substitute)
– 1 teaspoon vanilla extract
For the cream cheese layer:
– 8 oz (225g) cream cheese, softened
– 1/4 cup powdered erythritol (or your preferred sugar substitute)
– 1 cup heavy cream
– 1 teaspoon vanilla extract
For the chocolate pudding layer:
– 2 cups unsweetened almond milk
– 1/4 cup unsweetened cocoa powder
– 1/4 cup powdered erythritol (or your preferred sugar substitute)
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
For the whipped cream topping:
– 1 cup heavy cream
– 2 tablespoons powdered erythritol (or your preferred sugar substitute)
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the almond flour, cocoa powder, melted coconut oil, powdered erythritol, and vanilla extract for the crust. Stir until well combined.
3. Press the crust mixture into the bottom of a 9×9-inch baking dish to create an even layer.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
5. In a mixing bowl, beat the softened cream cheese and powdered erythritol for the cream cheese layer until smooth and creamy.
6. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
7. Spread the cream cheese layer over the cooled crust, making an even layer.
8. In a saucepan, whisk together the almond milk, cocoa powder, powdered erythritol, cornstarch, and salt for the chocolate pudding layer. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
9. Remove the chocolate pudding mixture from the heat and let it cool for a few minutes. Then pour it over the cream cheese layer in the baking dish. Smooth the top with a spatula.
10. Place the baking dish in the refrigerator and chill for at least 2 hours, or until the pudding layer is set.
11. In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract for the whipped cream topping until stiff peaks form.
12. Spread the whipped cream over the chilled dessert.
13. Serve chilled and enjoy your sugar-free Sex in a Pan!
Please note that the sweetness of this dessert will depend on the specific sugar substitute you use. Adjust the amount according to your taste preferences. Also, keep in mind that while this recipe is sugar-free, it may still contain calories from other ingredients.
