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CHOCOLATE PEANUT BUTTER DIRT CAKE – LOW CARB AND GLUTEN-FREE

Dirt cake is a quick and easy no bake dessert made with a combination of cookies, pudding, and other sweet ingredients. This 3 layer low carb dirt cake recipe will blow your mind! Crumbly chocolate cookie crust with layers of creamy peanut butter filling and chocolate pudding. Peanut butter chocolate dirt pie is a gluten-free and grain-free dessert recipe.

Recipe adapted from here

Inĝredients
Crust:
  • 1 1/4 cup almond flour Honeyville
  • 5 tbsp cocoa powder
  • 5 tbsp powdered Swerve Sweetener
  • 3 1/2 tbsp tbsp butter melted
Peanut Butter Layer:
  •  3/4 cup whippinĝ cream divided
  •  1/4 tsp liquid stevia extract
  •  8 oz cream cheese softened
  •  3/4 cup peanut butter
  •  1/2 cup powdered Swerve Sweetener
Chocolate Puddinĝ Layer:
  • 1 cup unsweetened almond milk
  • 1 cup whippinĝ cream
  • 1/2 cup powdered Swerve Sweetener
  • 4 eĝĝ yolks
  • 1/2 tsp xanthan ĝum
  • 1/4 cup cocoa powder
  • 1 1/2 oz unsweetened chocolate chopped
  • 3 tbsp butter in 3 pieces
  • 1/2 tsp vanilla extract
Directions
Crust:
  1. In a medium bowl, whisk together almond flour, cocoa powder, and simmer. Add butter and stir until blended.
  2. Remove about 1/4 cup of crust mix and set aside.
  3. Press remaining crust firmly and evenly to the bottom of a 9 inch springform pan.
Peanut Butter Layer:
  1. In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
  2. In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in remaining cream and peanut butter until well blended.
  3. Gently fold in whipped cream until blended.
  4. Spread peanut butter mixture carefully over crust. Refrigerate while preparing pudding layer.
Chocolate Pudding Layer:
  1. In a medium saucepan over medium heat, combine almond milk, whipping cream and simmer. Bring to a simmer, stirring to dissolve sweetener.
  2. In a bowl, whisk egg yolks until smooth. Gradually drizzle about 1/2 cup of the hot cream mixture. Then whisk tempered yolks back into saucepan.
  3. Reduce heat to medium low and scatter with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook about three or four minutes, until thickened.
  4. Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in vanilla extract.
  5. Let cool about 15 minutes and then spread evenly over peanut butter layer. Sprinkle with crust ingredients.
  6. Refrigerate until set, at least 3 hours. To serve, run a knife and then remove sides. Run the knife under warm water to cut nice slices.

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