@foodandperfumelover: 📊 Nutritional Info (per serving, 10 servings total) Calories: ~124 | Net Carbs: ~4g | Protein: ~8g | Fat: ~7g | Fiber: ~3g | Total Carbs: ~7g Prep: 30 min | Chill/Rest: 4 hrs | Serves: 10 Equipment: parchment-lined 7-inch springform pan 🍪 Chocolate Cookie Crust - 2½ oz low-carb chocolate sandwich cookies (70g), divided - ½ tbsp unsalted butter, melted (7g) 🤍 Cookies & Cream Layer - 2 oz reduced-fat cream cheese, softened (56g) - 1 cup thick plain 0% Greek yogurt (240g), room temp - 2 tbsp powdered allulose (30g) - 1 tsp gelatin (3g) + 1 tbsp cold water (15ml) - ½ tsp alcohol-free vanilla flavor 🍫 Chocolate Cream - 1½ oz sugar-free dark chocolate (42g) - ½ cup thick plain 0% Greek yogurt (120g), room temp - 2 tbsp cocoa powder (10g) + 1 tbsp powdered allulose (15g) 🤍 Topping - 2 tbsp heavy whipping cream (30ml) - ½ cup very thick 0% Greek yogurt (120g) - 1 tsp powdered allulose (5g) + tiny pinch xanthan gum - ½ oz sugar-free dark chocolate (14g) + 1 tbsp almond milk (15ml) 📋 Instructions: 1. Crush 45g cookies; mix with butter and press into pan. Chill 15 min. 2. Bloom gelatin 5 min; melt gently. 3. Beat cream cheese and 30g allulose smooth. Mix in 240g yogurt and vanilla; temper in gelatin. Fold in 15g chopped cookies. 4. Spread over crust; chill 45 min. 5. Mix 120g yogurt, cocoa, and 15g allulose. Melt 42g chocolate; cool slightly, then gradually whisk in yogurt mixture. Spread over pie; chill 2 hrs. 6. Beat topping yogurt, 5g allulose, and xanthan. Whip cream to stiff peaks; fold together and pipe rosettes. 7. Melt 14g chocolate with almond milk; cool slightly and drizzle lightly. Finish with remaining 10g cookie pieces. 8. Chill 1 hr before slicing. Success Notes: - Keep cookies & cream layer thicker than chocolate layer. - Use room-temp yogurt with melted chocolate. - Keep cookie garnish chunky and irregular. #sugarfreedessert #sugarfree

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Wednesday 30 September 2026 21:10:29 GMT