Keto Dirt Cake Recipe for Low-Carb Lovers Recipe
Introduction
This delicious keto dirt cake is a perfect low-carb dessert for peanut butter and chocolate lovers. It features a rich almond flour crust, a creamy peanut butter layer, and a silky chocolate pudding topping. Easy to make and satisfying, it’s ideal for keto-friendly indulgence.
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Confectioners
- 1/4 cup melted butter
- 1/4 tsp salt
- 1/2 cup whipping cream
- 2 tbsp whipping cream
- 8 oz cream cheese
- 2/3 cup creamy peanut butter
- 1/2 cup Swerve Confectioners
- 1 tsp vanilla extract
- 1 1/4 cup heavy whipping cream
- 3/4 cup unsweetened almond milk
- 3 tbsp Swerve Confectioners
- 3 tbsp granular allulose
- 1 large egg
- 2 large egg yolks
- 6 tbsp cocoa powder
- 1/2 tsp glucomannan
- 3 tbsp butter
- 1/2 tsp vanilla extract
- 2.25 oz HighKey brownie bites, crushed
Instructions
- Step 1: Prepare the crust by mixing almond flour, cocoa powder, Swerve Confectioners, and salt in a bowl. Stir in melted butter until well combined, then press the mixture evenly into the bottom of a 9-inch springform pan.
- Step 2: For the peanut butter layer, whip 1/2 cup whipping cream until stiff peaks form. In another bowl, beat the cream cheese until smooth, then add peanut butter, 1/2 cup Swerve Confectioners, and 1 teaspoon vanilla extract. Fold in the whipped cream gently. Spread this mixture evenly over the crust, then chill in the refrigerator.
- Step 3: To make the chocolate pudding layer, heat the heavy whipping cream and unsweetened almond milk in a saucepan over medium heat until just simmering. Meanwhile, whisk together the egg, egg yolks, 3 tablespoons Swerve Confectioners, and 3 tablespoons granular allulose in a bowl.
- Step 4: Slowly temper the egg mixture by whisking in some of the hot cream mixture. Return this mixture to the saucepan and cook over low heat, whisking constantly. Add 6 tablespoons cocoa powder and whisk until thickened, about 5–7 minutes.
- Step 5: Remove from heat and stir in glucomannan, butter, and 1/2 teaspoon vanilla extract. Let the pudding cool slightly before spreading it over the peanut butter layer in the springform pan.
- Step 6: Sprinkle the crushed HighKey brownie bites evenly on top. Refrigerate the entire cake for at least 3 hours until set.
- Step 7: Once chilled and firm, slice and serve your keto dirt cake for a rich, low-carb treat.
Tips & Variations
- For a nut-free version, substitute the almond flour crust with crushed pork rinds mixed with butter.
- Use natural peanut butter with no added sugar to keep the recipe keto-friendly and reduce sweetness.
- Glucomannan helps thicken the pudding while keeping it low-carb; if unavailable, you can use xanthan gum as a substitute in the same amount.
- Adding a pinch of salt to the chocolate pudding will enhance the flavors and balance the sweetness.
Storage
Store the keto dirt cake in the refrigerator, covered, for up to 4 days. Reheat is not recommended, but you can let it sit at room temperature for 10 minutes before serving to soften the layers slightly. For longer storage, freeze individual slices wrapped tightly in plastic wrap and thaw in the fridge overnight before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different sweetener?
Yes, other keto-friendly sweeteners such as erythritol or monk fruit can be used in place of Swerve Confectioners and allulose. Adjust quantities to taste as sweetness levels may vary.
Is it necessary to use the HighKey brownie bites?
No, they add a nice crunchy texture and extra chocolate flavor, but you can replace them with any low-carb, keto-friendly chocolate chunks or omit them completely.
PrintKeto Dirt Cake Recipe for Low-Carb Lovers Recipe
This Delicious Keto Dirt Cake is a low-carb, creamy dessert perfect for keto and low-carb diet lovers. Featuring a rich chocolate almond flour crust, a fluffy peanut butter cream layer, and a decadent chocolate pudding topping, it’s a no-sugar-added treat that’s both satisfying and guilt-free. Ideal for those following a ketogenic lifestyle, it combines smooth textures with a delightful crunch of sugar-free brownie bites.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Confectioners
- 1/4 tsp salt
- 1/4 cup melted butter
Peanut Butter Layer
- 1/2 cup whipping cream
- 2 tbsp whipping cream
- 8 oz cream cheese, softened
- 2/3 cup creamy peanut butter
- 1/2 cup Swerve Confectioners
- 1 tsp vanilla extract
Chocolate Pudding Layer
- 1 1/4 cup heavy whipping cream
- 3/4 cup unsweetened almond milk
- 3 tbsp Swerve Confectioners
- 3 tbsp granular allulose
- 1 large egg
- 2 large egg yolks
- 6 tbsp cocoa powder
- 1/2 tsp glucomannan powder
- 3 tbsp butter
- 1/2 tsp vanilla extract
Topping
- 2.25 oz HighKey brownie bites, crushed
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, cocoa powder, Swerve Confectioners, and salt. Stir in the melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust layer.
- Make Peanut Butter Layer: Whip 1/2 cup of the whipping cream until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Add creamy peanut butter, 1/2 cup Swerve Confectioners, and vanilla extract to the cream cheese and blend well. Gently fold in the remaining 2 tbsp whipped cream to keep the mixture light. Spread this peanut butter mixture evenly over the prepared crust. Chill in the refrigerator while preparing the next layer.
- Prepare Chocolate Pudding Layer: In a saucepan, heat the heavy whipping cream and almond milk just until simmering (do not boil). In a separate bowl, whisk together the egg and egg yolks. Gradually temper the eggs by slowly adding the hot cream mixture while whisking continuously to avoid curdling. Return this combined mixture to the pan and cook over low heat, whisking constantly. Add cocoa powder and continue whisking until the pudding thickens. Incorporate glucomannan powder, butter, and vanilla extract, stirring until smooth and fully combined. Allow the pudding to cool slightly.
- Assemble the Cake: Once the chocolate pudding layer has cooled, spread it evenly over the chilled peanut butter layer. Sprinkle the crushed HighKey brownie bites on top for a crunchy finish.
- Chill and Serve: Refrigerate the assembled cake for at least 3 hours to set properly. Slice into portions using a sharp knife and serve chilled for best flavor and texture.
Notes
- Swerve Confectioners and allulose are used as keto-friendly sweeteners; ensure you have them on hand for proper taste and texture.
- Allow the chocolate pudding to cool before spreading to prevent melting the peanut butter layer.
- Glucomannan powder acts as a thickener and helps achieve a pudding-like consistency; it can be found in health stores or online.
- Use a sharp knife dipped in hot water to get clean slices when serving.
- For a nut-free version, substitute peanut butter with sunflower seed butter and almond flour with coconut flour, but expect texture differences.
Keywords: keto dessert, low-carb dirt cake, keto dirt cake recipe, peanut butter keto dessert, chocolate pudding keto, sugar-free dessert
