Low Carb Peanut Butter Dessert
Ingredients
The crust
-
2
cups
almond flour
-
½
cup
low fat peanut flour
-
⅓
cup
whey protein powder
-
⅓
cup
low carb powdered sugar
-
¼
teaspoon
salt
-
7-8
tablespoons
salted butter, melted
The peanut butter pudding layer
-
¾
cup
almond milk
-
½
cup
heavy cream
-
½
cup
low carb powdered sugar
-
1
tablespoon
corn starch
-
¼
teaspoon
xanthan gum
-
4
large
eggs
-
2
teaspoons
vanilla
-
¼
teaspoon
salt
-
⅔
cup
peanut butter, smooth
The cream cheese layer
-
1
package
cream cheese
-
2
tablespoons
almond milk or heavy cream
-
2
tablespoons
low carb powdered sugar
-
⅛
teaspoon
stevia glycerite
-
1 ½
cups
whipped cream
The whipped cream
-
2
cups
heavy whipping cream
-
2
tablespoons
low carb powdered sugar
-
1
teaspoon
vanilla
-
⅛
teaspoon
stevia glycerite
The topping
-
⅓
cup
chopped roasted peanuts, optional
Instructions
- Preheat the oven to 350°F and prepare the baking dish.
- Mix the dry ingredients for the crust and combine with melted butter.
- Press the mixture into the baking dish and bake for about 15 minutes until browned. Allow to cool.
- Prepare the peanut butter pudding by heating almond milk and heavy cream, then whisking in the dry ingredients and eggs.
- Slowly combine the hot milk with the egg mixture, then return to heat and whisk until thickened.
- Strain the pudding through a sieve and mix in vanilla and peanut butter. Chill completely.
- For the cream cheese layer, whip softened cream cheese with sweeteners and almond milk, then fold in whipped cream.
- Spread the cream cheese mixture over the cooled crust, then add the peanut butter pudding layer.
- Top with whipped cream and optional chopped peanuts. Chill before serving.
Nutrition Facts (estimated)
Servings
20
Calories
367
Total fat
34g
Total carbohydrates
7g
Total protein
11g
Sodium
163mg
Cholesterol
108mg
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