Instructions
Step 1 – Make the Crust
Mix almond flour, cocoa powder, powdered erythritol, melted butter, and salt until crumbly.
Press evenly into the bottom of a lined or greased 9×9″ pan.
Chill in the fridge while you prepare the filling.
Step 2 – Prepare the Cream Filling
In a bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat cream cheese with erythritol and vanilla until smooth and creamy.
Fold the whipped cream into the cream cheese mixture gently until well combined.
Spread this mixture evenly over the crust.
Step 3 – Chocolate Ganache
Heat heavy cream in a saucepan until just starting to bubble.
Remove from heat and add the chopped sugar-free chocolate and butter.
Let sit for 2 minutes, then stir until smooth and glossy.
Pour ganache over the cream layer and smooth out.
Step 4 – Chill
Refrigerate the entire cake for at least 4 hours or overnight for best texture.
Keto Tips:
Make sure to use sugar-free chocolate (like Lily’s, ChocZero).
For firmer cream layers, a bit of gelatin can help, especially if you want to slice cleanly.
Store in the fridge up to 5 days.
