This No Bake Keto Dirt Cake recipe will blow your mind! It’s a decadent no-bake dessert with chocolate pudding, peanut butter cheesecake, and a chocolate cookie crust!
Dirt cake isn’t exactly the most attractive name for a dessert, is it? It sounds like something you might have made in the sandbox in kindergarten, or something the school bully might make you eat on the playground after school.
Thankfully, it is neither of those things. Instead, it consists of a creamy, no bake layered dessert made to look as if it contains dirt. Which surely appeals to the kid in all of us.
I first made this Keto Peanut Butter Dirt Cake back in 2014 and it became an instant hit. I decided to update it after not making it in years. The only question is, why did I wait so long? This dessert is amazing!
If you love creamy layered desserts, be sure to check out Keto Sex in a Pan and Keto Lemon Lush too!
You will love this low carb no bake dessert!
I have to admit, I had never even heard of dirt cake until a reader asked me to make a low carb version. She sent me a link to a high-carb recipe she wanted me to re-create.
I took one look and I knew I had to try it. Chocolate cookies, peanut butter AND chocolate pudding? Well that just jumped to the head of the to-make list!
This recipe brings together a few of my most popular keto desserts. It takes a batch of my Keto Peanut Butter Mousse and one recipe for Keto Chocolate Pudding. The crust is the same one I use for x. And the crumbly dirt topping can be made from scratch or you can just crumble up some keto brownie bites!
Reader Reviews
“This is one of the best desserts I’ve ever made! It’s so rich and creamy and feels naughty! ha ha I LOVE it! Thanks for sharing it!!!” — Holly
“This is my 3rd time making this dessert and I just want to say, it is superb! I honestly would never know that it was sugar free had I not prepared it myself!” — Tara
“Made this last night and here twenty four hours later and only two small pieces remain! This is one incredible recipe! Turned out just perfect!!” — Chris
Ingredients you need
- Almond flour: The base of the crust is made with almond flour. For a nut-free option, you can use sunflower seed flour.
- Cocoa powder: For a rich chocolate flavor, use Dutch process cocoa powder.
- Sweetener: Use powdered sweetener for both fillings, as it will provide a smoother consistency without any grittiness. I like to use a little allulose in the pudding to keep it glossy and soft.
- Whipping cream: You need this for both the peanut butter layer and the chocolate pudding layer.
- Cream cheese: Soften the cream cheese properly before beating it. You should be able to poke it lightly with a finger and leave a good dent in it.
- Peanut butter: Choose a sugar-free peanut butter to keep the carb count low. Natural peanut butter has a tendency to separate, so mix well well before mixing it with the cream cheese. Some of my readers have used almond butter instead.
- Low carb milk: I usually use unsweetened almond milk but any low carb milk will be fine. This helps give the pudding layer a lighter consistency.
- Egg yolks: You need one egg and two egg yolks for the chocolate pudding layer. Save the egg whites to make recipes like Keto Coconut Cake.
- Glucomannan: This helps thicken the chocolate pudding and helps it set. You can also use xanthan gum.
- Unsweetened chocolate: Make sure to choose chocolate that is 100% cacao, with no sweeteners at all. It is lower in carbs and also helps the fudge thicken and set properly.
- Chocolate cookie crumbs: I used some crumbled HighKey brownie bites for the topping. If you don’t have that, you can make a little extra of the crust mixture.
- Pantry staples: Butter, vanilla extract, salt
Step by Step Directions
1. Prepare the crust: In a medium bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add the melted butter and stir until well combined. Press the mixture firmly and evenly into the bottom of a 9 inch springform pan.
2. Prepare the peanut butter cheesecake: In a large bowl, whip half a cup of the whipping cream until it holds stiff peaks. In another large bowl, beat the cream cheese for a minute or two, until extra creamy. Add the peanut butter, sweetener, and vanilla extract and beat until well combined. Add the remaining two tablespoons of heavy cream and beat in to thin out the mixture.
3. Fold together: Gently fold the whipped cream into the peanut butter mixture until no streaks remains. Spread carefully over crust. Refrigerate while preparing pudding layer.
4. Simmer the cream: In a medium saucepan over medium heat, combine the heavy cream and hemp milk. Bring to a simmer, stirring occasionally. Remove from heat and whisk in the sweetener.
5. Temper the eggs: In a medium bowl, whisk the egg and egg yolks together until smooth. Slowly add half a cup of the hot cream mixture into the eggs, whisking continuously. Slowly whisk the tempered eggs back into the saucepan of hot cream mixture.
6. Cook the pudding: Stir in the cocoa powder and return the mixture to medium low heat. Continue to whisk continuously until the mixture is smooth and begins to thicken, 3 to 5 minutes. Then sprinkle the surface with glucomannan and whisk vigorously to combine. Remove from heat and add the butter and vanilla extract, whisking until smooth. Let cool about 15 minutes and then spread evenly over peanut butter layer.
7. Chill until set: Sprinkle the top of the cake with crushed brownie bites. Refrigerate until completely 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.
Tips for Success
Make sure you give the pudding time to set properly, especially if you are using some allulose as the sweetener. It can take longer to set if you do but I think the results are a little better. It’s less likely to re-crystallize.
You can use any powdered sweetener in the peanut butter mousse layer, as it doesn’t rely on it for structure. Even liquid stevia works here. I think the crust works best with Swerve, but it doesn’t need to be crisp so you can use what sweeteners you like best.
If you don’t have the HighKey Brownie Bites, you can make a little bit of extra crust for the dirt topping. Simply whisk 2 tablespoons of almond flour (or sunflower seed flour for nut-free), 1 tablespoon of powdered sweetener, ½ tablespoon of cocoa powder, and ½ tablespoon of melted butter. Once it begins to clump together, sprinkle it over the cake.
This is a really rich dessert and very satisfying. Although it says it serves 16, you could easily cut it into 18 or 20 slices.
Frequently Asked Questions
Dirt cake is a fun layered dessert that includes cookie crumbs, pudding, and no bake cheesecake. This Keto Dirt Cake has a creamy peanut butter layer topped with sugar free chocolate pudding and low carb brownie bites.
This keto chocolate peanut butter dirt cake recipe has 6.5g of carbs and 1.8g of fiber per serving. That comes to 4.7g net carbs per slice. But it’s a really rich dessert so you may want to cut the cake into 18 or 20 slices!
Store the cake in the fridge, covered up, for up to 5 days. It can also be frozen for several months. Wrap it up tightly to avoid freezer burn.
More keto peanut butter recipes
Keto Dirt Cake Recipe
Ingredients
Crust
- 1 ¼ cup almond flour
- ¼ cup cocoa powder
- ¼ cup Swerve Confectioners
- ¼ cup butter melted
- ¼ teaspoon salt
Peanut Butter Layer
- ½ cup + 2 tablespoons whipping cream divided
- 8 oz cream cheese softened
- ⅔ cup creamy peanut butter
- ½ cup Swerve Confectioners
- 1 teaspoon vanilla extract
Chocolate Pudding Layer
- 1 ¼ cup heavy whipping cream
- ¾ 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 tablespoon cocoa powder
- ½ teaspoon glucomannan
- 3 tablespoon butter in 3 pieces
- ½ teaspoon vanilla extract
Topping
- 2.25 ounces HighKey brownie bites, crushed see Tips for alternatives
Instructions
Crust
- In a medium bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add the melted butter and stir until well combined.
- Press the mixture firmly and evenly into the bottom of a 9 inch springform pan.
Peanut Butter Layer
- In a large bowl, whip half a cup of the whipping cream until it holds stiff peaks.
- In another large bowl, beat the cream cheese for a minute or two, until extra creamy. Add the peanut butter, sweetener, and vanilla extract and beat until well combined. Add the remaining two tablespoons of heavy cream and beat in to lighten.
- Gently fold the whipped cream into the peanut butter mixture until no streaks remain. Spread carefully over crust. Refrigerate while preparing pudding layer.
Chocolate Pudding Layer
- In a medium saucepan over medium heat, combine the heavy cream and hemp milk. Bring to a simmer, stirring occasionally. Remove from heat and whisk in the sweetener.
- In a medium bowl, whisk the egg and egg yolks together until smooth. Slowly add half a cup of the hot cream mixture into the eggs, whisking continuously. Slowly whisk the tempered eggs back into the saucepan of hot cream mixture.
- Stir in the cocoa powder and return the mixture to medium low heat. Continue to whisk continuously until the mixture is smooth and begins to thicken, 3 to 5 minutes. Then sprinkle the surface with glucomannan and whisk vigorously to combine.
- Remove from heat and add the butter and vanilla extract, whisking until smooth. Let cool about 15 minutes and then spread evenly over peanut butter layer.
- Sprinkle the top of the cake with crushed brownie bites. Refrigerate until completely 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.
Wendy says
I made this today and it tasted great! My only thing was that my crust didn’t seem as dark as yours in the photo, it was very light brown, not sure why. My other thing is did you make this in a 8” or 9” pan? I made it in a 9” like the instructions said but mine didnt look as thick as yours did in the photo. All the layer looked thin. Thoughts?
It was still great tasting though!
Carolyn says
Well the colour is going to depend on the brand of cocoa powder but mine was just Hershey’s, I think (I haven’t made this recipe in a long time). But yes, I did use a 9 inch pan because that’s what most standard springform pans are.
Jodi says
Made this this weekend. I didn’t have much peanut butter so I used almond butter. It’s so good! I can’t wait to try this again with peanut butter 🙂
Chris says
Made this last night and here twenty four hours later and only two small pieces remain! This is one incredible recipe! Turned out just perfect!!
Lolly says
This is my favorite keno dessert! It is sooooo good. I leave off the chocolate pudding layer and just call it peanut nutter pie and we love it. Freezes great and keeps me from ever needing to cheat. Thank you so much for creating this recipe. The proportions are perfect!
P.s. Trying your many delicious, free online recipes is what convinced me to buy your cookbooks. 🙂
Carolyn says
Sounds lovely!
Jenny says
Hi I’m about to try this but I have two questions. 1. Is the butter salted or unsalted?
2. Instead of liquid stevia could I use liquid monk fruit sweetener? I’m not sure if they’re equivalent in sweetness.
Thanks!
Carolyn says
Unsalted is fine. I use salted a lot of the time but I have a high tolerance for salt. I am not entirely sure how strong the monk fruit is but I think you probably could sub it.
Holly says
This is one of the best desserts I’ve ever made! It’s so rich and creamy and feels naughtsy! ha ha I LOVE it! Thanks for sharing it!!!
Robin says
I made this today for our anniversary. Oh my word. This is one of the better chocolate peanut buttery desserts. Just yum! I don’t know why I hadn’t made it before, but it will definitely be made again at our house. Thanks!
Chris says
Wondering what kind of peanut butter you use? Natural?
Carolyn says
I use Justin’s creamy.
allison says
Why is it there are no stars to rate this? We think it’s a 5 star cake!!
Francine Shannon says
This was absolutely delicious and the best low-carb dessert Ive made yet! I made this for a dinner party where one of the guests is low-carb and everyone loved it! Even the people who arent low-carb loved it! Thanks so much for sharing this awesome recipe!
Angela says
Hi Carolyn 🙂 This dessert looks delicious! My husband and kids would love this with the combination of peanut butter and chocolate! Do you have a preference of the brand of liquid stevia that you use? I would like to start using more of that in my baking.
Carolyn says
I usually use NuNaturals.
Christi Johnstone says
This looks incredible! You just can’t go wrong with chocolate and peanut butter!
Kay says
I saw a similar but high carb recipe on Pinterest recently and I saved it to revamp for keto someday and I was thinking I would use your chocolate pudding recipe for that layer. I knew I’d have to experiment with the “Oreo” layer so I’m glad I found this. I’m excited to try it sometime. Thank you for the recipe!
Brian Trout says
Made this for dinner with some friends today. Mmm, mmm, mmm!!! This is some seriously good stuff! I think my favorite part of it was the peanut butter layer.
I think I needed to pack the “dirt” a little more in the bottom because the “dirt” didn’t hold together so well. Either that, or maybe it could have had a touch more butter. (??)
Regardless, the recipe is a keeper. 🙂 And thanks for helping to expand my limited skills. I had never tempered egg yolks before or made a pudding from scratch. It’s not so hard at all but was a little intimidating before I got in there and got ‘er done.
Thanks, Carolyn! And Happy New Year!
Julie says
Can this be made without the xanthan gum? It really creates issues for me.
Daneille says
Health issues or clumping issues? If it’s clumping, you can mix it into the cocoa powder beforehand. That helps a lot.
THATCarol says
I am so thankful this popped up on my memories of Facebook years past. I completely forgot about this recipe and this is exactly what I need/want. Can’t wait to finally make this.( FYI the link in the recipe for one of the Swerve “sugars” isn’t working. You are missing out on affiliate revenue. ). Thanks so much for answering everyone’s questions too. It really helped me get the answers I needed.
BJ says
Hi. This looks so yummy. I can’t wait to make it. I’ve been told I have a dairy intolerance so what could I substitute the cream cheese with? I’ll use coconut cream instead of regular cream. Also can I replace the butter with coconut oil? I have almond meal. Can that be used instead of almond flour? Thanks.
Carolyn says
Almond meal and coconut oil are fine. If you can find a good almond-based cream cheese, like Kite Hill, you will be all set!
Michele ºÜº says
We made this today for dessert tonight and it was absolutely delicious!!! Amazing! Thank you for sharing this.
Steve Hayden says
I am having trouble finding liquid stevia extract. I can find the powder extrct and I can find liquid stevia. What brand do you use or can I use the powder?
Shelly says
Is it possible to adjust this recipe for 4 servinginstead 16 serving?
Beverly says
Powdered sweetener for the peanut butter layer?or does granulated sweetener work??
Carolyn says
Granular might make it a bit gritty.