Keto Dirt Cake Recipe

Keto Peanut Butter Dirt Cake with a slice taken out of it on a cake stand over a white table.

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!

Course Dessert

Cuisine Dessert

Keyword dirt cake, keto pudding

Prep Time 30

Cook Time 10

Chill time 3

Total Time 40

Servings servings

Calories 349kcal

Ingredients

Crust

1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Swerve Confectioners
1/4 cup butter melted
1/4 tsp salt

Peanut Butter Layer

1/2 cup + 2 tablespoons whipping cream divided
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 or any low carb milk
3 tablespoons Swerve Confectioners
3 tablespoons granular allulose (or more Swerve)
1 large egg
2 large egg yolks
6 tbsp cocoa powder
1/2 tsp glucomannan
3 tbsp butter in 3 pieces
1/2 tsp 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.

Notes

Storage Information: 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.

Nutrition