SEX IN A PAN
yield: 16 servings
PECAN CRUST
- 1 1/2 c. Blanched Almond Flour
- 1/2 c. Pecan Meal (or make it by grinding pecans in a food processor)
- 2 tbsp Powdered Swerve
- 1/3 c. Butter (measured solid, then Melted
CREAM CHEESE LAYER
- 1/4 c Heavy Cream
- 1/4 c Powdered Swerve
- 1 tsp Vanilla
- 8oz Cream Cheese (softened)
CHOCOLATE LAYER
- 1/3 c Cocoa Powder
- 1 1/2 c Heavy Cream
- 1/3 c Powdered Swerve
- 1 tsp Vanilla
WHIPPED CREAM LAYER
- 1 1/2 c Heavy Cream
- 2 tbsp Powdered Swerve
- 1 tsp Vanilla
- 1oz Sugar Free Dark Chocolate shaved (I use 85% cocoa)
Preheat oven to 350. Line a 9x9 baking dish with parchment paper.
In a large bowl, stir together almond flour, pecan meal, and powdered swerve. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
Bake for 12-15 minutes. Set aside to cool
While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla, and powdered swerve together until stiff peaks form. Gradually beat in the softened cream cheesea bit at a time until well combined.
Once the crust has cooled, spread the cream cheese mixture evenly over it.
While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered swerve and vanilla until stiff peaks form. Beat in the cocoa powder gradually.
Spread the chocolate whipped mixture over the cream cheese layer.
Make the whipped cream layer. Use a hand mixer to beat the cream, vanilla, and powdered swerve together until stiff peaks form.
Spread the whipped cream layer over the chocolate layer. Sprinkle chocolate shavings on top.
Refridgerate for 1-2 hours to fully set.
