Ready for a keto dessert that you'll actually love? Introducing the kreamy keto delight. It has a crunchy almond base and topped with a thick layer of flavorful frosting. This keto dessert is a little bit involved, but the result is deliciously worth it!
Every square of this dessert is still keto-friendly and full of fat (it's like a homemade fat bomb to keep you in ketosis)! At 18 servings, each square has 2.7 g net carbs (15.7 g total carbs - 2.3 g fiber - 10.7 g sugar alcohols = 2.7 g net carbs), 26 g fat, and 6 g protein. Even non-keto friends will like this virtually zero sugar keto dessert.
My favorite thing about this dessert is that you can experiment with the flavors. This uses a strawberry sugar-free Jell-O packet, but there's plenty of other sugar-free packets you can try. The same goes for the liquid drops of cake batter flavoring - this can be swapped for any other flavor drops you can get your hands on. The flavor combinations are endless! Let me know in the comments which flavor combos you went with.
Preheat the oven to 350 F (180 C). Spray a 9" x 13" (23 cm x 33 cm) glass pan with a non-stick spray on the bottom and sides.
A food processor works best for making the crust, but if you have a blender that works, too. If using a small blender (like a Ninja bullet), you will have to mix the ingredients first, then blend in two batches.
Using a food processor, roughly blend the whole almonds, melted coconut oil, melted butter, blackstrap molasses, Swerve brown sugar, eggs, and almond flour. Don't over-blend - if you still see whole almonds in there, that's perfect!
Using a spatula, long spoon, or knife, spread the crust mix onto the bottom of the pan. Spread it out evenly until the whole pan is covered. It may want to stick to your spoon, so you can either tamp it down as quickly as possible (quick taps) and/or spray your spoon with a non-stick spray first.
Using a paper towel, your finger, or a different spatula, wipe off excess crust mix from the sides of the pan (to prevent those bits from burning).
Bake in the oven for 35-40 minutes. When done, let cool for at least 10 minutes. If it's a little liquidy on top, that's okay. It's not water, it's liquid fats; they'll solidify once the crust cools.
To make the frosting you'll want a standing mixer with the whisk attachment.
Start by whipping the fats on medium speed: a block of cream cheese and half a stick of Crisco.
Once it's starting to look like a whipped frosting, stop the mixer, and add the liquids: cake batter flavoring, egg whites, and heavy whipping cream.
Add the dry ingredients a little at a time, mix on low, then add some more until you've used them up: two pinches of sea salt, one packet dry powder Jell-O mix, Swerve confectioners' sugar, and monkfruit.
Mix very well on high. It should end up being fluffy but still hold its shape.
When the crust is done and cooled (it's been out of the oven for 10+ minutes), it's time to frost it. Using a spatula, spread the frosting evenly across the whole pan.
Afterwards, you can either serve it now or cover with a lid and put in the fridge.
You can also choose to make the portion sizes now if you want. Using a plastic knife, make small sawing motions to make 18 squares (e.g., divide the short side into thirds and the long side into sixths). Each square (crust and frosting) is 266 Calories, 2.7 g net carbs (4%), 26 g fat (87%), and 6 g protein (9%).
Servings 18
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.