Ingredients
Scale
- Crust:
- 1 & 1/4 cup almond flour (Honeyville)
- 5 tbsp cocoa powder
- 5 tbsp Swerve Sweetener
- 3 & 1/2 tbsp butter, melted
- Peanut Butter Layer:
- 3/4 cup whipping cream, divided
- 1/4 tsp liquid stevia extract
- 8 oz cream cheese, softened
- 3/4 cup peanut butter
- 1/2 cup Swerve Sweetener
- Chocolate Pudding Layer:
- 1 cup unsweetened almond milk
- 1 cup whipping cream
- 1/2 cup Swerve Sweetener
- 4 egg yolks
- 1/2 tsp xanthan gum
- 1/4 cup cocoa powder
- 1 & 1/2 oz unsweetened chocolate, chopped
- 3 tbsp butter in 3 pieces
- 1/2 tsp vanilla extract
Nutrition
Each serving has 8 g of carbs and 3 g of fiber. Total NET CARBS = 5 g.
Directions
- Crust:
- 1. In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until well combined.
- 2. Remove about 1/4 cup of crust mixture and set aside.
- 3. Press remaining crust firmly and evenly into the bottom of a 9 inch springform pan.
- Peanut Butter Layer:
- 4. In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
- 5. In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in peanut butter and remaining whipping cream until well combined.
- 6. Gently fold in whipped cream until combined.
- 7. Spread peanut butter mixture carefully over crust. Refrigerate while preparing pudding layer.
- Chocolate Pudding Layer:
- 8. In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
- 9. In a bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
- 10. Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
- 11. Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in vanilla extract.
- 12. Let cool about 15 minutes and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
- 13. Refrigerate until set, at least 3 hours. To serve, run a sharp knife around the inside of the pan and remove sides. Run the knife under hot water to cut nice even slices.