Crust
- 149 grams coconut flour (1 1/3 cup)
- 20 grams cocoa powder (1/4 cup)
- 67 grams granulated sweetener (1/3 cup) I used granulated monkfruit sweetener
- 1 tsp vanilla extract
- 1/2 cup butter, melted and cooled
Cream (can substitute this out for storebought whipped cream)
- 27 oz full fat canned coconut milk, or heavy whipping cream, chilled overnight I use two 13.5 oz cans
- 2 tsp vanilla extract, adjust to taste
- 31 grams powdered sweetener (1/4 cup) I used powdered monkfruit/allulose blend
- 1/4 tsp xanthan gum or keto thickener of choice Can substitute with gelatin powder or konjac powder
Chocolate layer
- 47 grams powdered sweetener (6 TBS) I used powdered monkfruit/allulose blend
- 1 3/4 tsp xanthan gum or keto thickener of choice can substitute with gelatin powder or konjac powder
- 1/8 tsp salt
- 240 ml milk of choice (1 cup)
- 1 1/2 tsp vanilla extract
- 40 grams keto chocolate syrup (2 TBS) I use Choczero chocolate syrup
Vanilla layer: same ingredients as chocolate layer except no chocolate syrup and increase vanilla to 1 TBS