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Sugar-Free Sex In A Pan

A delightful dessert that satisfies chocolate cravings without guilt, featuring rich layers including a crunchy chocolate crust and a creamy fluffy topping.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup almond flour (120g)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 1/2 cup unsweetened coconut flakes (50g)
  • 1/2 cup butter, melted (115g)
For the filling
  • 1 cup sugar-free chocolate chips (170g)
  • 1 cup cream cheese, softened (225g)
  • 1/4 cup powdered erythritol (30g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup whipped cream (240ml)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the almond flour, cocoa powder, coconut flakes, and melted butter. Stir until everything is well mixed.
  3. Press the mixture firmly into the bottom of a greased 9×13 inch pan. Bake for 10-12 minutes until it’s set.
  4. In another bowl, use a mixer to beat the cream cheese until it’s smooth. Then add the powdered erythritol and vanilla extract, combining them until smooth.
  5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  6. Once the crust is cooled, spread the cream cheese mixture over the top evenly.
  7. Melt the sugar-free chocolate chips and drizzle them over the creamy layer.
  8. Refrigerate the dessert for at least 2 hours before enjoying it.

Notes

For best results, chill the cream cheese to ensure a smooth mixture. Feel free to swap toppings for variations. Adjust sweetness based on personal preference.