3-Layer Keto Chocolate Pudding Dessert

• Preheat oven to 350F° and line the bottom of a small 8×8 baking pan with parchment paper.

For the crust

• Combine the almond flour, sweetener, coconut oil, egg, and vanilla extract in a medium bowl.
• Mix well and transfer to baking pan. Press the dough into the pan to create an even layer.
• Bake for 15 minutes until set and golden on the edges. Let cool completely before handling
• Beat the sachets of pudding mixture with 2 cups of milk using a handheld or electric beater for 2 minutes. Place in the refrigerator to cool and set.

For the coconut whipped cream

• Open the chilled can of coconut cream and scoop the solid coconut fat from the top into a mixing bowl.
• Break it up slightly with a fork, and then whisk the coconut fat until stiff peaks form 2-3 minutes.
• Add the sweetener and vanilla extract and whisk to combine. Place in the refrigerator to set and cool.

To assemble

• Carefully spread the chocolate pudding onto the cooled crust in an even layer.
• Top the chocolate pudding with coconut whipped cream, and sprinkle with chocolate shreds.
• Place in the refrigerator for at least 1 hour.
• Cut into 12 small squares and serve.