Ingredients:

Cream layer:

1 1/4 cup dairy-free whipping cream or grass-fed whipping cream

3 egg yolks

1/2 cup swerve sweetener / 1 tsp sweet leaf liquid stevia

1 tbsp. tapioca starch / arrowroot powder

2 tbsp. butter or ghee cut into pieces.

1 1/2 tsp vanilla extract

1/4 tsp stevia 

Meringue layers:

3/4 cup fine almond flour

1/3 cup powdered swerve sweetener OR 10-15 drops liquid stevia.

4 egg whites (room temperature)

1/2 tsp vanilla extract

1/4 tsp cream of tartar

Pinch of salt

Chocolate ganache:

5 tbsp. butter

2 ounces low-sugar chocolate

1/2 tsp vanilla extract

Instructions:

Step 1: (Pastry cream) In a medium saucepan over medium heat, bring whipping cream to a simmer.

Step 2: In medium mixing bowl, whisk egg yolks with sweetener and salt. Add tapioca starch and mix for about 30 seconds until mixture becomes pale yellow and thick.

Step 3: Slowly whisk in half of the hot cream in yolk mixture to temper, then add mixture back to saucepan and cook until thick and glossy (about 1.5 minutes) whisking continuously. It will thicken quickly, so watch carefully.

Step 4: Remove from heat and whisk in butter, vanilla and stevia. Transfer into small bowl and cover with plastic wrap and let it chill in refrigerator for at least 3 hours.

Step 5: (Meringue layers) Preheat oven to 350°F. On large piece of parchment paper, trace three 5x10 rectangles. Place parchment paper on baking sheet.

Step 6: In mixing bowl, whisk together almond flour and powdered sweetener.

Step 7: In clean mixing bowl, beat egg whites, vanilla extract, cream of tartar, salt and stevia until a stiff peak forms. Fold in almond flour mixture until fluffy.

Step 8: Spread meringue mixture evenly on 3 traced rectangles and bake for 15 minutes. Turn off oven and leave door open to let it cool inside oven.

Step 9: (Chocolate ganache) In medium saucepan over low heat, melt chocolate and butter together, stirring until smooth. Stir in vanilla extract and 5–10 drops liquid stevia. Allow to cool for about 5–10 minutes, until thickened, but still pourable.

To Assemble: Carefully peel meringue layer off parchment paper and lay on serving platter, top with half go the pastry cream and top with remaining pastry cream. Top with final layer of meringue. Pour ganache over and let it drip down the sides. Allow to set 1 hour before serving.