Low Carb Peanut Butter Dessert
Ingredients
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
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
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
Whipped Cream
-
2
cups
heavy whipping cream
-
2
tablespoons
low carb powdered sugar
-
1
teaspoon
vanilla
-
⅛
teaspoon
stevia glycerite
Topping
-
⅓
cup
chopped roasted peanuts, optional
Instructions
- Preheat the oven to 350°F and prepare the baking dish.
- Mix the crust ingredients in a bowl and press into the bottom of the dish.
- Bake the crust for about 15 minutes until it begins to brown, then cool completely.
- For the pudding, heat almond milk and heavy cream in a saucepan.
- Whisk together dry ingredients and eggs in a bowl, then slowly add the hot milk mixture.
- Return the mixture to the pot and cook while whisking until it thickens.
- Strain the pudding through a sieve and mix in vanilla and peanut butter.
- Cool the pudding in the fridge.
- For the cream cheese layer, whip softened cream cheese with sweeteners and almond milk until light.
- Fold in whipped cream and spread over the cooled crust.
- Whip the peanut butter pudding until fluffy and spread over the cream cheese layer.
- Top with remaining whipped cream and optional peanuts, then 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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