Keto Chocolate Peanut Butter Lush
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This Keto Chocolate Peanut Butter Lush is the epitome of decadence. It’s cold and creamy layers taste like a special occasion, even if it’s not. Make this sugar free layered dessert once and you think about it long after it’s gone….
🥘Ingredients:
Chocolate brownie base
- Eggs- room temperature
This is an important step. The room temp eggs keep from coagulating the melted butter. You can put the eggs in a bowl of warm water for a few minutes while you gather ingredients if you don’t want to wait.
- Butter * melted
- Allulose – granulated
- vanilla extract
- cocoa powder
- almond flour
- baking powder
- salt
Peanut Butter Cheesecake Filling
- Unsweetened almond milk warm
- Allulose * or preferred low carb sweetener – powdered
- Cream cheese softened at room temp
- Sugar Free Peanut Butter * natural – creamy
I usually heat the cream cheese and natural peanut butter in the microwave for 30 second or so to soften them up.
Chocolate Pudding Layer
- Sugar – free Chocolate Pudding * made with eryrithritol or allulose is best. Follow the instructions for using “nut milk” on the box to keep carbs lower.
I usually just add a little less milk than the original instructions call for but you might want to check your box so that your pudding sets.
Whipped Cream Topping
- Heavy Whipping cream cold
You can use an extra half cup if you want your whipped cream layer a little thicker.
- Allulose
- vanilla extract
- Gelatin *unflavored and optional for structure
My whipped cream doesn’t ever deflate when I use the gelatin.
Garnish
- Unsweetened Cocoa Powder * optional to dust the top
- chopped peanuts *optional
👩🏾🍳How to make the Sugar Free Peanut Butter Lush:
Chocolate Brownie Crust
- Preheat oven to 350°F or 176°C
- Cream butter and sweetener together, then add eggs and vanilla and whip until combined.
- Add all dry ingredients to the wet ingredients and mix until fluffy and uniform.
- Spread into an even layer in a 13×9 buttered baking dish.
- Bake 20-30 min or until set (toothpick inserted in center comes out clean). It will puff up slightly.
- Let cool completely in the fridge while you make the remaining layers.
Peanut Butter Cheesecake Filling
- Whip softened cream cheese with Allulose, peanut butter and almond milk until well combined and spreadable.
Chocolate Pudding
- Make the chocolate pudding according to the directions on the box. I always use unsweetened almond milk instead of cows milk.
Whipped Cream
- Using a very cold bowl and beater, whip cream, gelatin, sweetener and extract until stiff peaks form and chill in fridge immediately while you assemble the first few layers.
Assemble
- Evenly spread the peanut butter filling onto the cooled chocolate crust layer.
- Spread the chocolate pudding layer on top of the peanut butter filling.
- Working quickly, carefully spread the whipped cream on top of the chocolate pudding. Take care so that the layers stay separate.
- Generously dust the top with additional unsweetened cocoa powder or chopped peanuts if desired. Chill in the fridge for at least two to three hours and up to overnight.
- Serve the dessert cold.
🍽️Equipment:
- Kitchen-Aid
- Rubber Spatula
- 9 x 13 inch pan
📋Tips & FAQ’s:
How long does the Low Carb Chocolate Peanut Butter Lush Last in the fridge?
It’ll last 4-5 days in the fridge as long as you cover it with foil. But don’t freeze this dessert.
If you won’t be able to finish it in time, simply cut the recipe in half. No changes are needed except the baking pan size. I think a 9 x 9 or an 8 x 11 pan will work great.
I LOVE EASY KETO DESSERT! What other creamy desserts can fit into my low carb lifestyle?
You might like one of these:
- Chocolate Mint Lasagna
- Low Carb Tiramisu for Two
- Keto Peanut Butter Cup Smoothie
- Sugar Free Flan
- Bourbon Pumpkin Cheesecake
- Pecan Pie Pudding
- Chocolate Peanut Butter Cheesecake Bombs
That’s all for the Keto Chocolate Peanut Butter Lush Recipe!
Ta-da!!! This is an awesome treat and I hope you get to try this Sugar Free Peanut Butter Lush soon.
Catch ya later Keto-gator!
Bran
Low Carb Chocolate Peanut Butter Lush
Equipment
Ingredients
Chocolate brownie base
- 3 eggs room temperature
- ½ cup butter * melted
- ¾ cup Allulose granulated
- 1 tsp vanilla extract
- ¾ cup cocoa powder
- 1½ cups almond flour
- 1 tsp baking powder
- 1/2 tsp salt
Peanut Butter Cheesecake Filling
- ½ cup unsweetened almond milk warm
- 3 tbsp Allulose * or preferred low carb sweetener – powdered
- 16 oz cream cheese softened at room temp
- ¾ cup Sugar Free Peanut Butter * natural – creamy
Chocolate Pudding Layer
- 2 boxes Sugar – free Chocolate Pudding * made with eryrithritol or allulose is best. Follow the instructions for using "nut milk on the box to keep carbs lower.
Whipped Cream Topping
- 1 cup Heavy Whipping cream cold
- 3 tbsp Allulose
- 1/2 tsp vanilla extract
- 1 tsp gelatin *unflavored and optional for structure
Garnish
- Unsweetened Cocoa Powder * optional to dust the top
- chopped peanuts *optional
Instructions
Chocolate Brownie Crust
- Preheat oven to 350°F or 176°C and oil a 9 x 13 or similar sized pan.
- Cream butter and sweetener together, then add eggs and vanilla and whip until combined.
- Add all dry ingredients to the wet ingredients and mix until fluffy and uniform.
- Spread into an even layer in a 13×9 buttered baking dish.
- Bake 20-30 min or until set (toothpick inserted in center comes out clean). It will puff up slightly.
- Let cool completely in the fridge while you make the remaining layers.
Peanut Butter Cheesecake Filling
- Whip softened cream cheese with Allulose, peanut butter and almond milk until well combined and spreadable.
Chocolate Pudding
- Make the chocolate pudding according to the directions on the box. I always use unsweetened almond milk instead of cows milk.
Whipped Cream
- Using a very cold bowl and beater, whip cream, gelatin, sweetener and extract until stiff peaks form and chill in fridge immediately while you assemble the first few layers.
Assemble
- Evenly spread the peanut butter filling onto the cooled chocolate crust layer.
- Spread the chocolate pudding layer on top of the peanut butter filling.
- Working quickly, carefully spread the whipped cream on top of the chocolate pudding. Take care so that the layers stay separate.
- Generously dust the top with additional unsweetened cocoa powder or chopped peanuts if desired. Chill in the fridge for at least two to three hours and up to overnight.
- Serve the dessert cold.
Notes
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Nutrition
The nutritional information for the low carb/ Keto peanut butter lush is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
And, if you need to figure or re-figure your personal macros, please use our free nutritional calculator.
