Description
A delightful, creamy dessert perfect for a ketogenic diet, featuring layers of rich peanut butter, smooth cream cheese, and whipped cream on a delicious almond flour and cocoa base.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 1 cup cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup powdered erythritol or another keto-friendly sweetener
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Instructions
- In a bowl, mix the almond flour and cocoa powder until well combined. Set aside.
- In another bowl, beat the softened butter, cream cheese, and peanut butter together until smooth. Add the powdered erythritol and vanilla extract, mixing until fluffy.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
- In a serving dish, layer half of the almond flour mixture, followed by half of the creamy peanut butter mixture. Repeat the layers.
- Chill the completed cake in the refrigerator for at least 2 hours before serving.
Notes
Garnish with chopped peanuts or sugar-free chocolate sauce before serving. Store in an airtight container in the refrigerator for up to five days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg