Keto Sex in a Pan

Ingredients

Chocolate crust

• 1 1/2 cups fine almond flour
• 3 tbsp black or dark cocoa powder
• 1/4 cup sweetener blend
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 tbsp vanilla extract

Chocolate pudding layer

• 2 cups heavy cream
• 1 1/2 tsp grass-fed gelatin
• 1/4 cup powdered sweetener
• 1/3 cup dark cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 oz unsweetened baking chocolate

Cheesecake layer

• 8 oz softened cream cheese
• 1/3 cup powdered sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy cream, cold

Whipped cream topping

• 1 cup heavy cream
• 3 tbsp powdered sweetener
• 1 tsp vanilla extract

Instructions

Crust

1. Preheat the oven to 350°F.
2. In a bowl, mix the almond flour, cocoa powder, sweetener and salt. Stir in the melted butter and vanilla until fully combined; it should look like damp sand.
3. Press evenly into a 9x9 silicone pan. Bake 10–12 minutes and let cool completely.

Pudding

1. Bloom the gelatin by sprinkling it over 1/4 cup of cold heavy cream. Let sit 5–10 minutes.
2. In a saucepan over medium-low heat, whisk the remaining 1 3/4 cups cream, sweetener, cocoa and salt until hot. Add the baking chocolate.
3. Remove from the heat and whisk in the bloomed gelatin and vanilla until smooth. Refrigerate until thickened but still spreadable.

Cheesecake layer

1. Beat the cream cheese with the sweetener and vanilla until fluffy. Add the cold heavy cream and beat until light and creamy.
2. Spread over the cooled crust. Chill while the pudding continues to firm up.

Assemble

1. Once the pudding is thick but spreadable, spread it over the cheesecake layer and smooth the top. Chill at least 1 hour.
2. Beat the heavy cream, sweetener and vanilla to stiff peaks and spread over the pudding.
3. Chill at least 2 hours total before slicing.