CHOCOLATE PEANUT BUTTER DIRT CAKE – LOW CARB AND GLUTEN-FREE
Dirt cake is a quick and easy no bake dessert made with a combination of cookies, pudding, and other sweet ingredients. This 3 layer low carb dirt cake recipe will blow your mind!
Crumbly chocolate cookie crust with layers of creamy peanut butter filling and chocolate pudding. Peanut butter chocolate dirt pie is a gluten-free and grain-free dessert recipe.
Low Carb Chocolate Peanut Butter Dirt Cake
Prep Time
30 mins
Cook Time
10 mins
Chill time
3 hrs
Total Time
40 mins
A remake of the summer classic, this low carb dirt cake recipe will blow your mind! Crumbly chocolate cookie crust with layers of creamy peanut butter filling and chocolate pudding. Gluten-free and grain-free.
Course: Dessert
Cuisine: Dessert
Keyword: dirt cake, low carb pudding
Servings: 16 servings
Calories: 335 kcal
Ingredients
Crust:
1 1/4 cup almond flour Honeyville
5 tbsp cocoa powder
5 tbsp powdered Swerve Sweetener
3 1/2 tbsp tbsp butter melted
Peanut Butter Layer:
3/4 cup whipping cream divided
1/4 tsp liquid stevia extract
8 oz cream cheese softened
3/4 cup peanut butter
1/2 cup powdered Swerve Sweetener
Chocolate Pudding Layer:
1 cup unsweetened almond milk
1 cup whipping cream
1/2 cup powdered Swerve Sweetener
4 egg yolks
1/2 tsp xanthan gum
1/4 cup cocoa powder
1 1/2 oz unsweetened chocolate chopped
3 tbsp butter in 3 pieces
1/2 tsp vanilla extract
Instructions
Crust:
In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until well combined.
Remove about 1/4 cup of crust mixture and set aside.
Press remaining crust firmly and evenly into the bottom of a 9 inch springform pan.
Peanut Butter Layer:
In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in peanut butter and remaining whipping cream until well combined.
Gently fold in whipped cream until combined.
Spread peanut butter mixture carefully over crust. Refrigerate while preparing pudding layer.
Chocolate Pudding Layer:
In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
In a bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in vanilla extract.
Let cool about 15 minutes and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
Refrigerate until set, at least 3 hours. To serve, run a sharp knife around the inside of the pan and remove sides. Run the knife under hot water to cut nice even slices.
Recipe Notes
Serves 16. Each serving has 8 g of carbs and 3 g of fiber. Total NET CARBS = 5 g.
335 Calories; 32g Fat (81.8% calories from fat); 8g Protein; 8g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 162mg Sodium.
