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!
Prep Time1 hourhr
Cook Time20 minutesmins
Chill Time3 hourshrs30 minutesmins
Total Time4 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Gluten-free, Keto, Low Carb
Servings: 16servings
Ingredients
Crust:
1 ½cupsalmond flour
¼cupfinely chopped pecansoptional
¼cuppowdered Swerve Sweetener
¼cupbutter melted
Pumpkin Layer:
10ouncescream cheese softened
⅓cuppowdered Swerve Sweetener
¼cupheavy cream at room temperature
⅔cuppumpkin puree
½teaspoonground cinnamon
½teaspoonground ginger
⅛teaspoonground cloves
½teaspoonvanilla extract
Chocolate Pudding Layer:
1cupunsweetened almond milk
1cupwhipping cream
½cupSwerve Sweetener
4egg yolks
½teaspoonxanthan gum
¼cupcocoa powder
1.5ouncesRoss milk chocolate baking chips
3tablespoonsbutter
½teaspoonvanilla extract
Whipped Cream Topping:
1 ½cupswhipping cream
3tablespoonpowdered Swerve Sweetener
½teaspoonvanilla extract
1tablespooncocoa powder
½ounceshaved 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.