I made this recipe and LOVE it! For those that have joined me over on Facebook they were able to get this recipe Sunday evening. See why you should join me over there?
Raspberry Almond Chocolate Pizza
Crust:
2 cups almond flour
3 egg yolks
2 TBSP softened butter
2 TBSP heavy whipping cream
1/4 tsp salt
1/4 tsp vanilla
1/8 tsp cinnamon
2 tsp Splenda
Mix all ingredients together until thoroughly incorporated. Press onto 12 inch pizza pan forming pizza crust. Bake at 350 degrees for approximately 20 minutes but do not let get too brown around edges. Remove from oven and allow to cool completely.
Cream Cheese Mixture:
8 ounces cream cheese, softened
1/3 cup Splenda
1/2 tsp vanilla
Mix together with mixer and spread on top of crust.
Chocolate Topping
2 squares baking chocolate
2 TBSP coconut oil
1/4 cup Splenda
2 TBSP low carb apple jelly
1/4 cup water (possibly a bit more)
In a small bowl microwave the chocolate 20 seconds at a time stirring each time between until chocolate is melted. Stir in remaining ingredients and mix completely. You may need to microwave another 10 seconds or add a little more water. When this is a smooth consistency spread on top of cream cheese.
2 Cups Raspberries, frozen and thawed
Top the pizza with raspberries and put in refrigerator until set- approximately 90 minutes. Slice as if for a pizza. Serves 10.
Nutritional Information: Calories- 289, (carbs- 10.81 (fiber- 4.23, sugars- 3.75)
Net carbs- 6.58 per serving
I made this tonight with these few changes! I added almond extract to the shortbread and to the cream cheese mixture I added a 1/4 cup of whipped and sweetened heavy cream, added it to the cream cheese mixture and also added some almond extract to that. It was AMAZING! Love this!!!
I am so glad you were able to adjust it to your tastes. Your changes sound wonderful. Thank you for sharing.i I live getting feedback.