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Ingredients
  • subheading: Crust:
  • 130 g almond flour
  • 45.5 g Swerve Granular
  • 2 tbsp coconut flour
  • 0.25 tsp salt
  • 56.75 g unsalted butter cut into small pieces
  • 1 large egg yolk
  • subheading: Chocolate Filling:
  • 178.5 g heavy whipping cream
  • 91 g Swerve Allulose or Swerve Confectioners (see recipe notes)
  • 1 tsp espresso powder
  • 85.05 g unsweetened chocolate chopped
  • subheading: Mascarpone Topping:
  • 1 tbsp hot water
  • 1 tsp espresso powder
  • 226.8 g mascarpone cheese softened
  • 113.4 g cream cheese softened
  • 60.67 g Swerve Confectioners or allulose
  • 119 g heavy whipping cream
  • 0.5 tsp vanilla extract
  • 1 tbsp cocoa powder
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