Keto Peanut Butter Dirt Cake 🎂
Indulge in this easy, no-bake keto dessert featuring a rich chocolate crust, a creamy peanut butter cheesecake layer, and a smooth chocolate pudding topping, finished with crushed keto brownie bites. Perfect for a healthy and satisfying treat!
Equipment
- Medium Bowl
- 9-inch Springform Pan
- Large Bowl
- Whisk
- Medium Saucepan
- Sharp Knife
Ingredients
Healthy Chocolate Crust
- 1.25 cups almond flour
- 0.25 cup cocoa powder
- 0.25 cup powdered erythritol sweetener like Swerve Confectioners
- 0.25 cup melted butter
- 0.25 tsp salt
Peanut Butter Cheesecake Layer
- 10 tbsp heavy whipping cream divided for cheesecake layer
- 8 ounces cream cheese softened
- 0.66 cup creamy sugar-free peanut butter
- 0.5 cup powdered erythritol sweetener like Swerve Confectioners
- 1 tsp vanilla extract
Rich Chocolate Pudding
- 1.25 cups heavy whipping cream
- 0.75 cup unsweetened almond milk or your preferred low-carb milk
- 3 tbsp powdered erythritol sweetener like Swerve Confectioners
- 3 tbsp granular allulose or additional powdered erythritol sweetener
- 1 large egg
- 2 large egg yolks
- 6 tbsp cocoa powder
- 0.5 tsp glucomannan or xanthan gum
- 3 tbsp butter divided into pieces
- 0.5 tsp vanilla extract
Topping
- 2.25 ounces crushed keto brownie bites or extra crust mixture for topping
Instructions
- 1. Prepare the Healthy Chocolate Crust: In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in melted butter and press firmly into the bottom of a 9-inch springform pan.
- 2. Whip the Cream: Whip 1/2 cup of heavy cream until stiff peaks form. Set aside.
- 3. Make the Peanut Butter Cheesecake Layer: Beat cream cheese until smooth. Add peanut butter, sweetener, and vanilla. Mix well then stir in the remaining cream.
- 4. Fold and Spread: Fold whipped cream into the peanut butter mixture and spread over the crust. Chill while preparing pudding.
- 5. Heat Cream Base: In a saucepan combine cream and almond milk. Bring to a gentle simmer and whisk in sweetener.
- 6. Temper Eggs: Whisk egg and yolks in a bowl. Slowly add hot cream to temper, then return mixture to the saucepan.
- 7. Cook Pudding: Whisk in cocoa powder and cook until thickened. Add glucomannan and whisk until smooth.
- 8. Finish Pudding: Remove from heat, whisk in butter and vanilla until smooth. Cool slightly then spread over cheesecake layer.
- 9. Chill: Top with crushed keto brownie bites and refrigerate at least 3 hours before slicing.
Notes
Enjoy this easy keto dessert!
Nutrition per serving:
- Calories: 349 kcal
- Total Carbs: 6.5 g
- Net Carbs: 4.7 g
- Fat: 31.3 g
- Protein: 7.8 g
