Ingredients:

  • 1.5 cups (168g) superfine almond flour
  • 0.5 cup (45g) black cocoa powder
  • 6 tbsp (85g) melted grass-fed butter
  • 0.33 cup (65g) allulose or monkfruit blend
  • 0.5 tsp sea salt
  • 8 oz (225g) cold mascarpone cheese
  • 8 oz (225g) cold full-fat cream cheese
  • 1.5 cups (360ml) heavy whipping cream
  • 0.75 cup (120g) powdered allulose
  • 1 tbsp pure vanilla extract
  • 0.25 cup (25g) Dutch-process cocoa powder
  • 0.25 cup (60ml) heavy cream

Instructions:

  1. In a medium bowl, whisk together the almond flour, black cocoa, 1/3 cup sweetener, and sea salt. Stir in the melted grass-fed butter until the mixture reaches a texture resembling damp sand.
  2. Press half of the black cocoa crumble into the bottom of a 9x9 inch glass dish or individual jars, maintaining a light crumb texture.
  3. In a large bowl, use an electric mixer to beat the cold mascarpone and cream cheese until smooth and aerated.
  4. In a separate chilled bowl, whip 1.5 cups of heavy cream with the powdered allulose and vanilla extract until stiff peaks form.
  5. Gently fold the whipped cream into the cheese base using a silicone spatula. In a small cup, whisk the remaining 1/4 cup cocoa powder with 1/4 cup heavy cream and marble or fold into the mixture as desired.
  6. Layer the cream mixture over the base crumble, then top with the remaining 'dirt' crumble. Chill for at least 4 hours to allow the fats to stabilize.