Prep Time:
25minutes minutes
Cook Time:
20minutes minutes
Total Time:
45minutes minutes
Course: DessertCuisine: American Servings: 16 Calories: 309.4
Ingredients
Graham Crackers:
▢2 cups almond flour
▢⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
▢6 tablespoon cold butter
Filling:
▢1 tablespoon gelatin
▢1.5 cups heavy cream
▢4 oz cream cheese
▢⅔ cup powdered sweetener
▢2 teaspoon vanilla
▢½ cup unsweetened coconut milk from a carton or almond milk
Chocolate Topping:
▢½ cup cocoa powder
▢½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
▢½ cup butter
▢¼ cup heavy cream
▢2 teaspoon vanilla
Instructions
Graham Crackers:
Combine the almond flour, sweetener, and butter in a food processor. Process for 1-2 minutes until the dough comes together in a ball.
Roll out between 2 sheets of parchment paper until ¼ inch thick. Gently transfer the bottom piece of parchment paper and dough to a large cookie sheet. Score rectangles with a pizza cutter.
Bake at 350 for 14-16 minutes until golden brown.
Filling:
Bloom the gelatin by sprinkling over 1.5 tablespoons of cold water. Let sit for 5 minutes. Add 1.5 tablespoons of hot water and stir until it dissolves.
Meanwhile, whip the heavy cream in a stand mixer until stiff peaks form. Transfer to a separate bowl.
Mix the cream cheese, sweetener, and vanilla in the stand mixer until smooth. Add the bloomed gelatin and combine well. Slowly add the coconut milk.
Add in half of the whipped cream. Fold into the remaining whipped cream by hand.
Chocolate Topping:
Combine the cocoa, sweetener, and butter in a small saucepan. Heat over medium-low until the butter and sweetener melt. Whisk until smooth.
Remove from heat and add the cream and vanilla. Whisk until smooth. It should be the consistency of a ganache.
Assembly:
Layer ⅓ of the graham crackers on the bottom on a 9×9 pan, top with half the cream, repeat. Cover the top layer with the chocolate topping. Chill for at least 2-3 hours to firm up the pastry cream.
Notes
Nutrition: This recipe has 16 pieces. There are 3.6 NET carbs per serving.
To Store: The cake should be refrigerated when not being served. It will last in the fridge for 2-3 days.
Nutrition
Serving: 1piece | Calories: 309.4 | Carbohydrates: 6.1g | Protein: 5.1g | Fat: 31.2g | Saturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 123.4mg | Potassium: 94.5mg | Fiber: 2.5g | Sugar: 1.2g | Vitamin A: 786.3IU | Vitamin C: 0.4mg | Calcium: 61.2mg | Iron: 1.1mg
