Ingredients:

  • 1.5 cups super-fine almond flour
  • 0.33 cup black cocoa powder
  • 0.5 cup granulated monk fruit sweetener
  • 6 tbsp salted butter, melted
  • 1 tsp vanilla extract
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup powdered erythritol
  • 2 cups heavy whipping cream, cold
  • 1 tsp xanthan gum
  • 2 tsp pure vanilla extract
  • 0.33 cup extra dark cocoa powder
  • 0.25 cup powdered sweetener

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a flat baking sheet with parchment paper. Note: Parchment ensures the crumbs don't stick or burn on the hot metal.
  2. In a medium mixing bowl, whisk together 1.5 cups almond flour, 1/3 cup black cocoa, and 1/2 cup granulated sweetener until no lumps remain.
  3. Pour in 6 tbsp melted butter and 1 tsp vanilla extract. Stir with a fork until dark, clumpy crumbs form that look like damp potting soil.
  4. Spread these crumbs evenly on your baking sheet. Bake for 10 minutes. Let them cool completely on the pan until they feel brittle and dry to the touch.
  5. In a separate large bowl, beat 16 oz of softened cream cheese and 0.5 cup powdered erythritol until the mixture is silky and pale.
  6. With the mixer on low, slowly pour in 2 cups of ice cold heavy whipping cream.
  7. Add 1 tsp xanthan gum, 2 tsp vanilla, 1/3 cup dark cocoa powder, and 1/4 cup extra powdered sweetener.
  8. Increase the mixer speed to high. Whip for 2-3 minutes until stiff, mousse like peaks form that hold their shape when the whisk is lifted.
  9. Assemble your masterpiece: scatter half of the chocolate crumbs, followed by the cream cheese mousse, and top with the remaining crumbs.
  10. Chill in the refrigerator for at least 4 hours before serving to allow the mousse to set.