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Ingredients
Servings 6
Per serving: 274 Calories; 27.5g Fat; 5.7g Carbs; 1.6g Fiber; 3.8g Protein; 2.1g Sugars
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons cocoa powder
- 1 ½ tablespoons Swerve
- 1 tablespoon almond butter
- 2 tablespoons coconut oil
- a pinch of salt
- a pinch of cinnamon powder
- 7 ounces mascarpone cheese
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 1/4 cup tablespoons Swerve
- 1/3 cup double cream
- 2 tablespoons Irish whiskey
- 1 teaspoon vanilla extract
- 1/2 cup double cream
- 1 teaspoon grass-fed gelatin
Method
- In a small bowl, thoroughly combine the almond flour, coconut flour, cocoa, and Swerve.
- Add almond butter, coconut oil, salt, and cinnamon powder; press the crust into a baking pan.
- To make the filling, melt mascarpone cheese and coconut oil in a microwave for 40 seconds.
- Add cocoa, Swerve, 1/3 cup of cream, Irish whiskey, and vanilla; beat with an electric mixer until creamy and uniform.
- Then, whip 1/2 cup of double cream until it has doubled in volume.
- In a small mixing bowl, combine gelatin with 1 tablespoon of cold water; whisk until dissolved.
- Now, add 1 tablespoon of hot water and stir until well combined.
- Slowly and gradually, add dissolved gelatin to the whipped cream; mix until stiff.
- Now, fold the prepared whipped cream into the cream cheese mixture.
- Spread the filling over the crust and serve well chilled. Enjoy!
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No Bake Cookies:In a small bowl, thoroughly combine the almond flour, coconut flour, cocoa, and Swerve. Add almond butter, coconut oil, salt, and cinnamon powder; press the crust into a Continue Reading →