My best friend makes the best desserts. Actually. She posted a no sugar, low carb dessert a couple weeks ago on her Facebook and I couldn’t help but try it.
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.”
I’m super stoked that she said I could share it on my blog. She’s pretty great. This serves about 9.
Layer one:
Mix up, spread in a greased 9×9 pan and place in a preheated 350 degree oven for 5-10 minutes.
Layer 2:
Whip ingredients together then spread over cooled crust.
Layer 3: (pudding recipe from Trim Healthy Mama book)
*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.
Refrigerate for a couple hours before serving.
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.”
I’m super stoked that she said I could share it on my blog. She’s pretty great. This serves about 9.
You’ll Need:
Layer one:
- 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: (pudding recipe from Trim Healthy Mama book)
- 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.
Refrigerate for a couple hours before serving.
