Sorry I have MIA lately. These past few weeks were pretty hectic.
So today I decided to share with you what I decided to make for Thanksgiving. Our new tradition is that we celebrate Thanksgiving on Saturday. We do this mostly because we have the whole weekend to enjoy our thanksgiving feast.
Now that my boyfriend has to limit his carb intake I decided to make a dessert that everyone could enjoy. I looked through my Pinterest to see if I could find a recipe that was pretty easy to make and would taste good too.
I found a recipe for chocolate pumpkin sex in a pan. It is a low carb, sugar free and gluten free tasty dessert based off of a dessert called better than sex.
Amazingly if you follow the directions it is fairly easy to make. As I was finishing one thing after another I caught myself thinking that I was doing a great job. Since there are so many layers to the dessert it is very important that you start off with a clean kitchen and tabletop. If not things will be chaotic.
First step is making the crust. Grab your 8×8″ pan and spray some baking oil on it so it won’t stick.You combine Almond flour and chopped pecans in a large bowl. Then you pour in melted butter. Once it thickens you spread it out on the pan making sure it is evenly spread. After that you baking it in the oven for about 20-25 minutes at 325 degrees.
When it gets out of the oven you want to make sure that it is in an area to cool down.
After that you want to get the pumpkin layer started. So you grab the soften cream cheese and mix it with the sweetener. Once its mixed you will put in the pumpkin puree, vanilla extract and the spices it asks for. When the crust has cooled you will spread this on top of the crust evenly.
The next step is to get the chocolate layer ready. Now here is when things can get pretty tricky so I recommend you check out the original recipe for all the details. You start off by getting a medium size pan and putting it under medium heat. When the pan is already warmed up you start to put in the almond milk, whipping cream and sweetener. I recommend using a whisk to stir the ingredients all together. Once you see that the sweetener has dissolved you slowly pour in the egg yolks with some warm cream. After slowly whisking the ingredients you want to low the temperature and put in the xanthan gum. It is important that you whisk it at a fast pace.
The next step is to add in the cocoa powder and cook it once it thickens (4-6 minutes). You then want to remove it from the heat and add in the unsweetened chocolate pieces and butter. When it has smoothened down you want to add in the vanilla extract. Once that is done you simply layer it on top of the pumpkin layer and refridgerate that for two hours.
Finally you make the whip cream topping (which is delicious btw). Something I changed about this recipe is the way that I whipped the cream. Instead of beating the cream I simply got our Ninja blender and threw in the whipping cream, sweetener and vanilla extract. It whipped it to perfection.
So after that you want to take out your dessert from the refrigerator and layer the whipping cream on top. I decided to decorate it by sprinkling cocoa powder on top. Then I got a cheese grater and grater the unsweetened chocolate on top. After that you want to put it back in for another hour to keep the whip cream firm. Here is my final product!
Hope you all enjoyed your holidays!
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