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Low Carb Chocolate Pumpkin Dream Dessert
This is a twist on a long-time favourite, altered to be sugar-free, keto-friendly, and appropriate for October and November as well (pumpkin season)! And, oh, so chocolatey!A safer version of the delectable original because it is sugar-free, this luscious, smooth dessert is worth the time it will take to make. It’s very rich, so a small helping will go a long way to satisfy any sinful desires you may be having!
Servings: 16 servings
Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup finely chopped pecans optional
- ¼ cup powdered Swerve Sweetener
- ¼ cup butter melted
Pumpkin Layer:
- 10 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- ¼ cup heavy cream at room temperature
- ⅔ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon vanilla extract
Chocolate Pudding Layer:
- 1 cup unsweetened almond milk
- 1 cup whipping cream
- ½ cup Swerve Sweetener
- 4 egg yolks
- ½ teaspoon xanthan gum
- ¼ cup cocoa powder
- 1.5 ounces Ross milk chocolate baking chips
- 3 tablespoons butter
- ½ teaspoon vanilla extract
Whipped Cream Topping:
- 1 ½ cups whipping cream
- 3 tablespoon powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ ounce shaved Ross dark chocolate
Instructions
Crust:
- Preheat oven to 325F and grease line with parchment paper a 9x9 inch square baking pan (you can use 8x8 but your crust may take a little longer to bake).
- In a large bowl, whisk together the almond flour, pecans, and sweetener. Stir in butter until dough begins to clump together. Press firmly and evenly into prepared baking pan.
- Bake 15 to 20 minutes, until golden brown and just firm to the touch. Let cool.
Pumpkin Layer:
- In a large bowl, beat cream cheese and sweetener together until smooth. Beat in cream, pumpkin puree, spices and vanilla extract until well combined.
- Spread mixture over cooled crust.
Chocolate Pudding Layer:
- In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
- In a medium bowl, whisk egg yolks until smooth. Slowly whisk about ½ cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
- Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
- Remove from heat and stir in Ross milk chocolate baking chips and butter until smooth. Stir in vanilla extract.
- Let cool 30 minutes and then spread over pumpkin layer. Cover with plastic wrap flush to the surface and refrigerate at least 2 hours.
Whipped Cream Topping:
- Beat cream with sweetener and vanilla extract until stiff peaks form. Remove plastic wrap from chocolate layer and spread with whipped cream.
- Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.
- Chill another hour to help set completely.
