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PA S T R Y C R E A M  1 tsp vanilla extract

 1 cup almond flour

 170g whipping cream

 1 cup unsweetened shredded coconut

 2 egg yolks

 1/2 cup chopped pecans or walnuts

 1/4 cup powdered Swerve Sweetener

 Pinch salt VA N I L L A F I L L I N G
 1 1/2 tbsp butter, cut into two pieces  4 ounces cream cheese, softened

 1 1/2 tsp vanilla extract  1/4 cup butter, softened

CRUST  Pastry cream

 6 tbsp powdered Swerve Sweetener

 1/2 cup butter

 1/3 cup unsweetened cocoa powder C H O C O L AT E T O P P I N G

 1/4 cup Swerve Sweetener  4 ounces sugar-free dark chocolate,
such as Lily's, chopped
 1 egg, beaten
 1 tbsp butter

1. In a medium saucepan over medium heat, bring whipping cream to a simmer. In a medium bowl, whisk
egg yolks with sweetener and salt until well combined.

2. Slowly whisk about half of the hot cream into the yolks to temper, then stir the yolk/cream mixture
back into the remaining cream in the saucepan and cook until thick and glossy, about 3 to 4 minutes, whisking

3. Remove from heat and whisk in butter and vanilla. Let cool to lukewarm.

C R U S T:
1. In a medium saucepan over low heat, melt butter. Stir in cocoa powder and sweetener, and then
slowly whisk in the egg.

2. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla, almond
flour, shredded coconut and nuts. Press crust into a 9x9 or 8x8 square pan evenly and refrigerate until

1. Beat cream cheese and butter until smooth. Beat in cooled pastry cream until well combined, then beat
in additional powdered sweetener. Spread filling over crust and refrigerate until firm, at least one hour.

C H O C O L AT E T O P P I N G :
1. Combine chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water.
Stir until melted and smooth. Spread over filling and let set.