This recipe is for a Keto Chocolate Peanut Butter Lush dessert.
The chocolate brownie base is made with almond flour, cocoa powder, and Allulose granulated sweetener.
The peanut butter cheesecake filling is made with cream cheese, natural creamy peanut butter, and unsweetened almond milk.
The chocolate pudding layer is made with sugar-free chocolate pudding made with erythritol or Allulose.
The whipped cream topping is made with heavy whipping cream, Allulose, vanilla extract, and optional unflavored gelatin.
The dessert is assembled by spreading the peanut butter filling onto the chocolate crust, followed by the chocolate pudding layer, and finally the whipped cream topping.
Optional garnishes include dusting the top with unsweetened cocoa powder or chopped peanuts.
The dessert should be chilled in the fridge for at least 2-3 hours or overnight before serving.