Description
A delightful dessert combining rich flavors of peanut butter and chocolate while keeping your carb intake low. Perfect for keto enthusiasts and dessert lovers alike.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or other keto-friendly sweeteners
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup peanut butter
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut (optional)
- Sugar-free chocolate chips for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a mixing bowl, combine the almond flour, cocoa powder, and erythritol, mixing well.
- Add melted butter and stir until the mixture resembles wet sand, then press it into the bottom of the prepared cake pan.
- In another bowl, beat together the heavy cream, cream cheese, peanut butter, and vanilla extract until smooth and fluffy.
- Spread the peanut butter mixture evenly over the crust in the cake pan, smoothing the top.
- Refrigerate the cake for at least 4 hours until fully set.
- Garnish with shredded coconut and sugar-free chocolate chips if desired before serving.
Notes
Ensure cream cheese is at room temperature for a smoother filling. Don’t skip the refrigerating step; it’s crucial for proper texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg