Why You’ll Love This Recipe
This Keto Peanut Butter Dirt Cake is a rich, multi-layered dessert that brings together the classic flavors of peanut butter and chocolate in a keto-friendly way. The almond flour crust gives a perfect base with a bit of crunch, while the peanut butter layer is creamy and luscious. The homemade chocolate pudding is indulgent without the carbs, and the combination of all the layers makes this dessert irresistible. Whether you’re hosting a party or craving a special treat, this cake will impress everyone!
Ingredients
For the crust:
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Confectioners
- 1/4 cup butter, melted
- 1/4 tsp salt
For the peanut butter layer:
- 1/2 cup + 2 tablespoons whipping cream, divided
- 8 oz cream cheese, softened
- 2/3 cup creamy peanut butter
- 1/2 cup Swerve Confectioners
- 1 tsp vanilla extract
For the chocolate pudding layer:
- 1 1/4 cup heavy whipping cream
- 3/4 cup unsweetened almond milk (or any low-carb milk)
- 3 tablespoons Swerve Confectioners
- 3 tablespoons granular allulose (or more Swerve)
- 1 large egg
- 2 large egg yolks
- 6 tbsp cocoa powder
- 1/2 tsp glucomannan
- 3 tbsp butter in 3 pieces
- 1/2 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the crust:
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan or tart pan.
- In a medium mixing bowl, combine the almond flour, cocoa powder, Swerve Confectioners, melted butter, and salt. Stir until the mixture forms a crumbly dough.
- Press the dough evenly into the bottom of the prepared pan to form the crust.
- Bake in the preheated oven for 10-12 minutes, or until the crust is set and slightly golden. Let it cool completely while you prepare the other layers.
For the peanut butter layer:
- In a medium mixing bowl, beat together 1/2 cup whipping cream, softened cream cheese, peanut butter, Swerve Confectioners, and vanilla extract until smooth and creamy.
- Add the remaining 2 tablespoons of whipping cream and mix until everything is well combined.
- Spread the peanut butter mixture evenly over the cooled crust. Set aside while you prepare the chocolate pudding layer.
For the chocolate pudding layer:
- In a saucepan, combine the heavy whipping cream, almond milk, Swerve Confectioners, and granular allulose over medium heat. Stir frequently until the sweeteners dissolve.
- In a separate bowl, whisk together the egg, egg yolks, and cocoa powder until smooth.
- Gradually add a bit of the warm cream mixture into the egg mixture while whisking constantly to temper the eggs. Then slowly whisk the egg mixture back into the saucepan with the remaining cream mixture.
- Continue cooking over medium heat, stirring constantly, until the mixture thickens (about 5-8 minutes). Add glucomannan and stir until the pudding reaches a thick, pudding-like consistency.
- Remove from heat and stir in the butter pieces and vanilla extract until the butter is melted and the pudding is smooth.
- Let the chocolate pudding cool for a few minutes before pouring it over the peanut butter layer, spreading it evenly with a spatula.
To assemble:
- Once the pudding layer is added, refrigerate the cake for at least 2 hours to allow all the layers to set and firm up.
- Before serving, dust the top with additional powdered Swerve for garnish, if desired.
- Slice and serve chilled!
Servings and timing
- Servings: This recipe makes about 8-10 servings.
- Prep time: 20 minutes
- Cook time: 15-20 minutes
- Chill time: 2 hours
- Total time: 2 hours 40 minutes
Variations
- Nut butter alternatives: If you don’t like peanut butter, you can substitute almond butter, cashew butter, or another nut butter of your choice.
- Toppings: For extra flavor, top the cake with sugar-free whipped cream or a sprinkle of crushed keto-friendly chocolate or nuts.
- Filling options: You can add a layer of sugar-free jelly or fruit compote (like raspberries or strawberries) for a fruity contrast to the richness of the chocolate and peanut butter layers.
Storage/Reheating
Store any leftover Keto Peanut Butter Dirt Cake in an airtight container in the refrigerator for up to 4-5 days. The cake is best served chilled. There’s no need to reheat, as it’s meant to be enjoyed cold.
FAQs
1. Can I use a different sweetener instead of Swerve?
Yes, you can use other keto-friendly sweeteners such as erythritol, monk fruit, or allulose, but the texture and sweetness may vary slightly.
2. Can I make this dessert dairy-free?
Yes, to make this dessert dairy-free, use dairy-free cream cheese and butter alternatives, such as coconut cream cheese and coconut oil or a vegan butter substitute.
3. How do I make this dessert thicker?
The glucomannan in the chocolate pudding layer helps thicken it, but if you find the pudding too runny, you can add an additional 1/4 teaspoon of glucomannan. Just make sure to cook the mixture long enough to allow it to thicken.
4. Can I make this dessert in advance?
Yes! This dessert is perfect for making ahead. Just be sure to refrigerate it for at least 2 hours before serving to allow the layers to set properly.
5. Can I use a different type of milk?
Yes, you can use any low-carb milk, such as coconut milk, cashew milk, or even macadamia milk, as long as it is unsweetened.
6. Can I add more chocolate to the pudding layer?
Yes, you can increase the cocoa powder or add sugar-free chocolate chips to the pudding for an extra chocolatey flavor.
7. Can I freeze this cake?
Yes, you can freeze the assembled cake before adding the powdered Swerve on top. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe container. Thaw it in the refrigerator before serving.
8. Can I use an egg substitute for the pudding?
Yes, you can use flax eggs or chia eggs as a substitute for the eggs in the chocolate pudding layer, but the texture may differ slightly.
9. Can I use a store-bought crust for this dessert?
While homemade almond flour crust gives the best texture, you can substitute a store-bought gluten-free or keto-friendly crust if you prefer.
10. Can I add a crunchy layer?
Yes, you can add a layer of crushed nuts (such as pecans or almonds) on top of the peanut butter layer or mixed into the crust for added texture and crunch.
Conclusion
Keto Peanut Butter Dirt Cake is the perfect low-carb dessert for those who love indulgent treats without the guilt. With its rich, creamy peanut butter layer, smooth chocolate pudding, and crunchy almond flour crust, this cake is a crowd-pleaser for any occasion. Whether you’re following a keto diet or simply looking for a healthier dessert, this cake offers all the flavor and none of the carbs. Enjoy!
Print
Chocolate Peanut Butter Dirt Cake
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This Keto Peanut Butter Dirt Cake is a rich, multi-layered dessert combining the creamy indulgence of peanut butter with a chocolatey almond flour crust and velvety sugar-free chocolate pudding. Perfect for any occasion, it’s a decadent, low-carb treat that satisfies your sweet cravings while keeping you in line with your keto lifestyle. Complete with a dusting of powdered Swerve, this cake is the ultimate guilt-free dessert!
Ingredients
For the crust:
1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Swerve Confectioners
1/4 cup butter, melted
1/4 tsp salt
For the peanut butter layer:
1/2 cup + 2 tablespoons whipping cream, divided
8 oz cream cheese, softened
2/3 cup creamy peanut butter
1/2 cup Swerve Confectioners
1 tsp vanilla extract
For the chocolate pudding layer:
1 1/4 cup heavy whipping cream
3/4 cup unsweetened almond milk (or any low-carb milk)
3 tablespoons Swerve Confectioners
3 tablespoons granular allulose (or more Swerve)
1 large egg
2 large egg yolks
6 tbsp cocoa powder
1/2 tsp glucomannan
3 tbsp butter in 3 pieces
1/2 tsp vanilla extract
Instructions
For the crust:
-
Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan or tart pan.
-
In a medium mixing bowl, combine the almond flour, cocoa powder, Swerve Confectioners, melted butter, and salt. Stir until a crumbly dough forms.
-
Press the dough evenly into the bottom of the prepared pan.
-
Bake for 10-12 minutes, or until the crust is set and slightly golden. Let it cool completely.
For the peanut butter layer:
-
In a medium mixing bowl, beat together 1/2 cup whipping cream, cream cheese, peanut butter, Swerve Confectioners, and vanilla extract until smooth and creamy.
-
Add the remaining 2 tablespoons of whipping cream and mix until fully combined.
-
Spread the peanut butter mixture evenly over the cooled crust and set aside.
For the chocolate pudding layer:
-
In a saucepan, combine the heavy whipping cream, almond milk, Swerve Confectioners, and allulose over medium heat. Stir frequently until the sweeteners dissolve.
-
In a separate bowl, whisk the egg, egg yolks, and cocoa powder until smooth.
-
Gradually add a bit of the warm cream mixture into the egg mixture to temper the eggs. Then whisk the egg mixture back into the saucepan with the remaining cream mixture.
-
Continue cooking over medium heat, stirring constantly, until the mixture thickens (about 5-8 minutes). Add glucomannan and stir until thickened.
-
Remove from heat and stir in the butter and vanilla extract until smooth.
-
Let the chocolate pudding cool for a few minutes before pouring it over the peanut butter layer. Smooth it out with a spatula.
To assemble:
-
Once the pudding layer is added, refrigerate the cake for at least 2 hours to allow the layers to set.
-
Dust the top with powdered Swerve for garnish before serving.
-
Slice and serve chilled!
Notes
-
Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. It’s best served chilled.
-
Freezing: Freeze the assembled cake (without the powdered Swerve) for up to 2-3 months. Thaw in the refrigerator before serving.
-
Nut Butter Alternatives: Substitute almond butter, cashew butter, or another nut butter of your choice for the peanut butter layer.
-
Gluten-Free Option: Use a gluten-free or keto-friendly store-bought crust if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Keto, Low-Carb, Dessert
- Method: Baked, Refrigerated
- Cuisine: American
