Ross Chocolates Endorsed by Made In CA
Ross Chocolates is a Canadian owned company operated in Port Coquitlam, British Columbia. Recently, Ross was recognized and endorsed by Made In CA, an online organization that promotes Canadian companies that show pivotal growth, innovation, management style, and have...
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.
