Low Carb Chocolate Peanut Butter Lush

Smooth, cold and creamy indulgent layers of the classic combination of chocolate and peanut butter bliss. This Low Carb layered dessert is easy to make and a party in your mouth. Whoever is lucky enough to share this luscious concoction with you is going to beg you for the recipe.

Course Dessert

Cuisine American, Keto

Keyword chocolate, cream cheese, gluten free, pudding

Prep Time 20

Cook Time 20

Chilling Time 2

Total Time 2 40

Servings Servings

Calories 297kcal

Author Brandy

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

The nutrition for this dessert was calculated making 20 slices. It's a large dessert and perfect for big families or a get-together.

But it can easily be halved if you need to make it smaller. Just use the slider in this recipe card to calculate the ingredients for you.

Nutrition