INGREDIENTS
Chocolate Crust
3/4 Cup Almond Flour
2 Tbsp Coco Powder
2 Tbsp Swerve Sweetener
1/8 tsp Salt
2 Tbsp Melted Butter
1/2 Tbsp Water
Cheesecake Layer
4 Oz Softened Cream Cheese
2 1/2 Tbsp Swerve Sweetener
1/4 tsp Vanilla Extract
1/4 Cup Heavy Whipping Cream
Pudding Layer
1/2 Box of Sugar free Chocolate Pudding
(Prepare according to directions on box)
Whipping Cream Layer
1/2 Cup Whipping Cream
1 1/2 Tbsp Swerve Sweetener
1/4 tsp Vanilla
Coco Powder to dust
DIRECTIONS
Chocolate Crust Layer
Preheat oven to 325 Degrees Fahrenheit and grease a 7x7 baking dish.
In a medium bowl mix together almond flour, coco powder, Swerve and salt. Add melted butter and water. Mix until it begins to clump together.
Press mixture firmly into bottom of greased dish and bake for 13 minutes. Remove and let cool.
Cream Cheese Layer
Beat cream cheese and sweetener together until smooth. Beat in vanilla. Add cream and continue to mix until smooth.
Spread over chocolate crust layer and refrigerate while preparing pudding.
Pudding Layer
(Only half of the prepared pudding will be used)
Prepare according to package.
Spread half the prepared pudding on top of the cream cheese layer.
Whipping Cream layer
Beat cream, Sweetener and vanilla until stiff peaks form.
Spread on top of pudding layer
Place in fridge and let set for at least an hour. Enjoy!
#katiescrazykitchen
#ketocookingwithkatieandkinsley
Want to see the live demo
with katie and kinsley?
