Keto Four-Layer Delight

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup powdered erythritol
• 1/4 cup melted butter

For the cream cheese layer:

• 8 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract

For the pudding layer:

• 2 cups unsweetened almond milk
• 1/2 cup powdered erythritol
• 4 egg yolks
• 2 tbsp grass-fed gelatin
• 1 tsp vanilla extract

For the whipped cream layer:

• 1 cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Make the crust:
   • Preheat your oven to 350°F (175°C).
   • Mix together the almond flour, powdered erythritol, and melted butter.
   • Press the mixture into the bottom of a 9×9 inch baking dish.
   • Bake for 10-12 minutes, until lightly golden. Let it cool completely.
2. Make the cream cheese layer:
   • In a mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
   • Spread this mixture evenly over the cooled crust.
3. Make the pudding layer:
   • In a saucepan, whisk together the almond milk, powdered erythritol, egg yolks, and gelatin.
   • Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
   • Remove from heat and stir in the vanilla extract.
   • Let it cool slightly, then pour over the cream cheese layer.
   • Refrigerate until set, about 1-2 hours.
4. Make the whipped cream layer:
   • In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the set pudding layer.
5. Chill and serve:
   • Refrigerate the dessert for at least 2 hours before serving.
   • Optionally, sprinkle some grated dark chocolate or unsweetened coconut flakes on top before serving.

Enjoy your Keto Four-Layer Delight!….