Description
Creamy, chocolatey, and totally sugar-free — this layered no-bake bar is perfect for keto, diabetes-friendly menus, or anyone cutting added sugar. Below you’ll find a refreshed version of the recipe with the same great structure: a nutty pecan-almond base, a whipped cream-cheese middle, your choice of two chocolate layers (pudding-style or quick whipped), and a cloud of sugar-free whipped cream on top.
Ingredients
For the Pecan-Almond Base
- 1½ cups blanched almond flour
- ½ cup pecan flour (or pulse pecans in a food processor until finely ground)
- 2 tbsp powdered allulose/monk-fruit blend (Besti or similar)
- ⅓ cup unsalted butter (measure solid, melt before using)
For the Cream-Cheese Layer
- ¼ cup heavy cream
- ¼ cup powdered allulose/monk-fruit blend
- ½ tsp vanilla extract
- 8 oz cream cheese, softened
Chocolate Layer — Option A (Pudding-style, classic)
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- ½ cup powdered allulose/monk-fruit blend
- 3 oz sugar-free dark chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp xanthan gum (add sparingly)
- 1 tsp vanilla extract
Chocolate Layer — Option B (Faster whipped version)
- 1⅓ cup heavy cream (see note)
- 1/3 cup Dutch-process cocoa powder
- 1/3 cup powdered allulose/monk-fruit blend
- ½ tsp vanilla extract
Top Whipped Cream
- 1½ cups heavy cream
- 2 tbsp powdered allulose/monk-fruit blend
- ½ tsp vanilla extract
- 1 oz sugar-free dark chocolate, shaved for garnish
Instructions
1 — Make the crust
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Heat the oven to 350°F. Line your pan with parchment (leave paper overhanging for easy removal).
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In a bowl, combine almond flour, pecan meal, and the powdered sweetener. Stir in melted butter until the mixture holds together when pressed.
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Press the crumbs firmly into the lined pan in an even layer.
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Bake 12–15 minutes, until the crust is set and starts to turn golden. Let cool completely.
Bold tip: Cool the crust fully — a warm crust will soften the whipped layers and ruin clean lines.
2 — Prepare the cream-cheese layer
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Whip the heavy cream, powdered sweetener, and vanilla to stiff peaks.
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In another bowl, beat the softened cream cheese until smooth. Fold the whipped cream into the cream cheese gently until homogeneous.
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Spread this mixture evenly over the cooled crust. Pop the pan into the fridge while you make the chocolate layer.
3 — Chocolate layer (choose one)
Option A — Pudding-style (makes a thicker, denser chocolate layer):
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In a medium saucepan over medium-low heat, combine the heavy cream, almond milk, chopped chocolate, butter, and powdered sweetener. Stir constantly until the chocolate melts and the sweetener dissolves — about 5–10 minutes. Don’t let it scorch.
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Sprinkle the xanthan gum in very slowly while whisking hard to avoid lumps; cook another 4–5 minutes until slightly thickened. Remove from heat and stir in vanilla.
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Let cool about 15 minutes (it will still be pourable). Pour over the cream-cheese layer and spread gently. Cover surface with plastic wrap (touching the chocolate) and chill at least 2 hours.
Option B — Quick chocolate-whip (speedy, airy layer):
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Whip the heavy cream, powdered sweetener, and vanilla to soft peaks. Gradually add the cocoa powder and continue whipping to firm peaks.
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Spread this chocolate whipped cream over the cream-cheese layer and chill.
FYI: Option A gives a traditional pudding texture; Option B is lighter and faster.
4 — Finish with whipped topping
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Whip the final 1½ cups heavy cream with powdered sweetener and vanilla to stiff peaks.
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Spread over the chocolate layer and sprinkle with chocolate shavings.
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Refrigerate 1–2 hours more to firm everything up before slicing.
Notes
- Storage & Make-Ahead
- Fridge: Cover and refrigerate up to 4 days (best within 1–2 days).
- Freezer: Freeze whole or flash-freeze individual slices on a sheet, then wrap and store up to 3 months. Thaw 10–20 minutes at room temp before serving, or serve slightly frozen for a firmer texture.
- Variations & swaps
- Nut-free crust: Use a coconut-flour-based crust (adjust liquids—coconut flour soaks up moisture).
- Dairy-free: Substitute coconut cream for heavy cream and a dairy-free cream cheese.
- Peanut-butter twist: Swap the cream-cheese layer for sugar-free peanut butter whipped (1:1).
- Add fruit: Top with a few raspberries for color (note: adds carbs).
- Protein option: Use protein-pudding for the middle if you want extra protein.
- Troubleshooting
- Grainy texture? Use powdered allulose; erythritol-based sweeteners can feel gritty.
- Chocolate won’t thicken (Option A)? Ensure you whisk in xanthan slowly; too much makes it slimy. A tiny cornstarch slurry (not keto) or extra xanthan in tiny increments fixes looseness.
- Runny layers? Chill longer between layers and don’t spread until layers are sufficiently set.
- Notes & final thoughts
- The recipe offers two chocolate approaches — pick what fits your timeline and texture preference.
- The tiny amount of natural sugar in the dairy accounts for the small residual sugar grams; otherwise this treat contains no added sugar when you use sugar-free chocolate and an appropriate sweetener.
- Bold reminder: Bring the cream cheese to room temperature so it blends silky smooth with the whipped cream.
Nutrition
- Serving Size: 1
- Calories: 433
- Sugar: 3.1g
- Fat: 43.6g
- Carbohydrates: 9.3g
- Fiber: 4.1g
- Protein: 5.9g