

CHOCOLATE PEANUT BUTTER DIRT CAKE
Ingredients
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
Chocolate Pudding Layer
- 1 cup Unsweetened Almond Milk
- 1 cup Whipping Cream
- 1/2 cup Swerve Sweetner
- 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
Instructions
Crust
-
In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until well combined.
-
Remove about 1/4 cup of crust mixture and set aside.
-
Press remaining crust firmly and evenly into the bottom of a 9-inchspring form pan.
Peanut Butter Layer
-
In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
-
In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in peanut butter and remaining whipping cream until well combined.
-
Gently fold in whipped cream until combined.
-
Spread peanut butter mixture carefully over crust. Refrigerate while preparing pudding layer.
Chocolate Pudding Layer
-
In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
-
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.
-
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.
-
Remove from heat and stir in chopped chocolate and butter until smooth. Stir in vanilla extract.
-
Let cool about 15 minutes and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
-
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.
Recipe Notes
32g Fat ; 8g Protein; 8g Carbohydrate; 3g Dietary Fiber