This Low Carb Peanut Butter Dessert is ketogenic culinary heaven! Roasted peanut flour crust, silky sweetened cream cheese, rich peanut butter pudding & whipped cream. Enjoy this popular layered dessert at a fraction of the carbohydrates in the original.
I am so excited to share THIS (wildly gesticulating at the picture above) fabulous dessert with you today! I know I teased you with it last week on Facebook and on Instagram and I hope it is worth the wait. I know that some of you are planing to make it for Easter. I'm telling you, you won't be sorry!
Well, the kids and I are leaving for Texas tomorrow. It’s a trip we take every year during Spring Break to visit my parents. We typically spend a week together and try to do something new and fun. This year we're bringing the kids, to see the stage production of The Little Mermaid!!! Woo-hoo! I'm completely stoked about it. Can you tell?
But I am just as excited to help celebrate my niece's second birthday! "Princess Kristen" is a doll and I can't wait to see her and her big brother, who is my son's age. I hope this is the year that kids actually play with and enjoy each other instead of relying on my father or me to entertain them. I can't wait to see what games they come up with.
Okay, back to our regularly scheduled program: It's low carb peanut butter power hour!
YUM!
This Low Carb Peanut Butter Dessert is so unbelievably good that I wish I could serve you up a piece right now so you could taste it. It's a piece of fluffy, creamy, peanut butter heaven! I don't know who originally came up with these layered desserts, but I could seriously give that person a hug! They are very popular on the blog and I can see why.
The first low carb layered dessert I brought you all was the Low Carb Chocolate Lasagna. That's my favorite. Then, I made a Coconut Cream Layered Dream - utterly delicious if you like coconut. And after making a peanut flour pie crust and a fabulous Low Carb Peanut Butter Pie last month, I knew I had to use them in another delectable layered creation because.... peanut butter! You’re welcome. My husband thinks this version is the best so far but that's because peanut butter is one of his favorite things in the world. I think he was born with a peanut butter spoon in his mouth!
As with the others, this is a very large keto dessert that's perfect for a crowd. It freezes very well, so if you need a smaller amount, I suggest you make the whole recipe and assemble in two different containers, freezing one for later. I bet your friends and family wont be able to tell that this luscious dessert is low carb and completely sugar-free!
The crust is made primarily from almond flour, peanut flour, and protein powder. The three peanut flour options I recommend are Byrd Farms Light Peanut Flour, Sukrin defatted Peanut Flour or PB2 (my last choice because it has added sugar).
For the protein powder, I use whey protein isolate. My favorite brand is Nature's Best Isopure which has zero carbs. I buy the 3 pound jug and it will last me all year. I use it in low carb baking, low carb smoothies and low carb ice cream. Some of you are beginning to hear about and use the Isopure protein powder because of the popular Soul Bread recipe that is making its rounds.
I'm commonly asked if the protein powder is necessary in my low carb pie crusts and other low carb recipes. Well, I just want to say that I don’t add ingredients willy-nilly. I have a plan when I add low carb ingredients to a recipe. The whey protein isolate contributes to the texture and flavor of the end product. In this case it helps this crust puff up just a little so it’s not tough. Incidentally, protein powder is used in quite a few low carb baking recipes around the internet to help provide structure that low carb baked goods sometimes lack.
As I said earlier, this low carb peanut butter layered dream is a large dessert. I will provide a few different nutrition counts in the notes section of the recipe. It can easily be divided into 20 servings and still be more than satisfying. Because of the peanut butter it is a little higher in carbs, a smaller piece is probably best. I think you are going to love it!
Low Carb Peanut Butter Dessert is 5 net carbs per serving.
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Low Carb Peanut Butter Dessert - Layered Dream
Ingredients
Crust
- 2 cups almond flour (180 g)
- ½ cup low fat peanut flour (40 g)
- â…“ cup whey protein powder (35 g)
- â…“ cup low carb powdered sugar (35 g)
- ¼ teaspoon salt
- 7-8 tablespoons salted butter (113.4g) melted
Peanut Butter Pudding Layer
- ¾ cup almond milk (177.4 ml)
- ½ cup heavy cream (118 ml)
- ½ cup low carb powdered sugar (115 g)
- 1 tablespoon corn starch
- ¼ teaspoon xanthan gum
- 4 large eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- â…” cup peanut butter (345 g) smooth
Cream Cheese Layer
- 1 package cream cheese (8 oz/ 227 g)
- 2 tablespoons almond milk or heavy cream
- 2 tablespoons low carb powdered sugar
- â…› teaspoon stevia glycerite
- 1 ½ cups whipped cream to be folded in
Whipped Cream
- 2 cups heavy whipping cream (473 ml)
- 2 tablespoons low carb powdered sugar
- 1 teaspoon vanilla
- â…› teaspoon stevia glycerite
Topping
- the remaining whipped cream
- â…“ cup (1.5 oz/ 43 g) chopped roasted peanuts, optional
Instructions
- Preheat the oven to 350 and place the rack into the lower third of the oven.
- Crust: Place the dry ingredients for the crust in a medium bowl and stir with a whisk. Add the melted butter and mix until combined. I just use a rubber spatula, working the butter into the mixture. Pour the mixture into a 9x13 glass pyrex baking dish and lay a sheet of waxed paper over. With a flat bottomed glass, press the crust firmly into the bottom of the baking dish. Remove the waxed paper and bake in the oven for about 15 minutes or until the crust begins to brown. Cool completely. I make this the day before assembly.
- Peanut Butter Pudding: Have a sieve, whisk and rubber spatula near the stove.
- Pour the almond milk and heavy cream into a medium sauce pan/pot over medium heat. Measure the dry ingredients into a medium heat-proof bowl and stir together with a whisk. Add the eggs, mixing well. If the milk hasn't begun simmering around the edge of the pan, turn the heat up to medium-high until it does. Turn off the heat.
- Slowly pour the hot milk into the egg mixture, whisking the whole while. Put the pot back onto the stove and pour the pudding mixture back into the pot. Scrape out as much of the pudding as you can. PUT THE SIEVE over the empty bowl.
- Turn the heat to medium and begin whisking the pudding mixture. Nothing will happen for at least 5 minutes. The erythritol has to melt and the mixture will not begin to warm until it does. Continue to whisk. The mixture will get looser and then it will begin to thicken all-at-once and look a grainy. Turn the heat down just a little and continue to whisk for 1 minute. (If you stop whisking for a moment, the mixture should be bubbling lazily). Turn off the heat, move the pot to a cool burner and continue whisking for 1 minute more.
- Pour/scrape the pudding into the sieve to strain out any cooked egg. Work the pudding gently through the sieve with the rubber spatula and scrape any remaining pudding from the bottom of the sieve. Add the vanilla to the pudding and stir. Add the peanut butter to the pudding and stir. Taste for sweetness. Add powdered sweetener (or stevia glycerite) if you want it sweeter. It should taste a little salty like peanut butter. If not, add more salt. Put a piece of plastic wrap over the pudding and let cool completely in the fridge. I suggesting making the day before assembly. It needs to be cold!
- TO ASSEMBLE:
- Whipped Cream: Put the whipped cream, vanilla, and sweetener into a medium bowl and whip with a hand mixer (or stand mixer) until half peaks form. If you are using xanthan gum to stabilize the whipped cream, then add it now and continue whipping. Whip the cream until is starts to grab the beaters. It will want to stay at the side of the bowl or around the beaters and will be stiff - not butter, but stiff.
- Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk until nice and light. Adding ½ cup of whipped cream at a time, fold the 1 ½ cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
- Meanwhile, whip the peanut butter pudding until light and fluffy. Spread evenly over the cream cheese layer.
- Last, very gently spread the remaining whipped cream over the peanut butter pudding layer. Top with optional nuts if you wish. Chill before serving. I assemble the day before I need it.
Notes
Calories: 301, Fat: 29, Carbohydrates: 6, Fiber: 2, Protein: 8 = 4 net carbs **NUTRITION FOR 20 Servings: Calories: 367, Fat: 34, Carbohydrates: 7, Fiber 2, Protein: 11, = 5 net carbs
***NUTRITION FOR 16 servings:
Calories: 451, Fat: 43, Carbohydrates: 9, Fiber: 3, Protein: 12 = 6 net carbs
Mary Ellen
This came out so good! Didn’t need to use a sieve. I put the hot milk in the egg mix very gradually. It’s in the freezer for a couple of weeks. Should I take it out of the freezer the day before I need it to thaw in the frig?
I’ll make this again.
Kim Hardesty
I'm glad, Marry Ellen. Yes, take it out the day before and let it thaw in the fridge. It's mostly fat, so it will thaw quickly. -Kim
Mary Ellen Sheedy
I would like to make this ahead of time and freeze. Can I use something other than a glass pan for the crust? I was thinking about using an aluminum foil pan, would that work?
Kim Hardesty
Yes, that would work, Mary Ellen. -Kim
Jenny
Hi Kim! I am experimenting with recipes and I would like to create a bar recipe that includes a peanut butter crumble. Do you think your crust here could be used in a crumble? Thank you!
Kim Hardesty
Jenny, it could, but peanut flour is very soft and fine. It might spread out a bit and not give the exact crumble effect that you are looking for. It would still be good, but may spread a little. Mixing it with some almond flour may help. A peanut butter crumble sounds delish! -Kim
Heather
I love all things peanut butter and have missed it since starting keto. Would love to make this for my
Birthday next week. What product are you referring to in your recipes when you say smooth peanut butter? Also, what can be substituted (or omitted) for the whey protein as it isn’t tolerated well by my daughter. Appreciate any tips or suggestions. TIA
Kim
Hi Heather. I used Skippy Natural for the smooth peanut butter. I know that it has sugar, but it's what I had. You could also use natural peanut butter (the kind you stir the oil into). You can replace the whey protein powder with a little more almond flour. The whey protein powder helps the crust become more cookie-like, although honestly, it doesn't stay crispy like a cookie would. Make sure you make it in stages so that the peanut butter pudding has time to set and then the whole dessert has time to set overnight. Happy Birthday! -Kim
Andie Early
What flavor of isopure proteins powder do you use?
Kim
Hi Andie, I used to use the Vanilla for desserts, but now I just get the plain so that I only have to buy one flavor. -Kim
JACQUELINE
Do you buy the unflavored protein whey or the creamy vanilla? I would like to try to make this!
Kim
Hi Jacqueline. Great question. I only buy the unflavored now, because it is more versatile. I can use it in savory or sweet recipes and also make an ice cream craving buster smoothie and flavor it any way I want. Enjoy! -Kim
Angel
Hello!
I'm hoping to make this soon, but I don't have peanut flour. I saw in another comment that I can use the bases of the other layered desserts, so I'll check those out. Sorry if this has already been answered somewhere on here, but why does the recipe specifically call for low-fat peanut flour?
Kim
The recipe calls for peanut flour because it is actually a low carb ingredient that falls into and out of favor depending on the year. I happen to like peanut flour very much. Water can be added to it to make a lower fat peanut butter. Peanut Butter 2 is a popular product with Weight Watchers (but contains sugar) and Jiff makes a powdered peanut butter now, too. I made the crust with the peanut flour to add more peanut butter flavor to the dessert. You may use the alternate crust if you want. Enjoy the recipe. -Kim
Kari
I am a peanut butter fanatic! I am still stuck between this and the chocolate! Help!
Kim
Hi Kari. I know, the struggle is REAL! Lol. I would make the chocolate lasagne and then the peanut butter pie another day. That peanut butter pie! OMG. I just love it. Have a great day. -Kim
Lo
I was wondering if the protein powder and corn starch are approved for Ketogenic dieting? Are you allowed to have these?
This looks delicious and I would like to try it.
Thanks.,
Lo
Kim
Hi Lo. The protein powder is fine for Keto diets. Only the most strict won't use it. The cornstarch/arrowroot is divided between 16-24 servings and contributes minimal carbs. Other low carb thickeners left the pudding feeling slippery or gummy. I tested this recipe quite a bit and this was the best ingredient combination. -Kim
Judy
I made this recipe and it tasted great. It's one of my new favorites. I have one question. My peanut butter pudding became grainy looking and never got smooth like regular pudding. Is this what I should expect or did I do something wrong?
Kim
Mine was grainy, too, Judy. Maybe you can tell in the pictures? If you think it was due to cooked egg, then strain the pudding after cooking before it goes into the refrigerator. I'm glad you like the recipe. Thanks so much for letting me know. -Kin
Patricia
What can I replace corn starch with? Wheatbelly woe does not use cornstarch. Thanks in advance
Patricia
As I looked thru other comments I saw my answer ?
Kim
Okay great!
Kim
Patricia, you can use arrowroot powder. I tried using xanthan gum and the pudding became slippery and gross, then tried glucomannon powder and it became glumly and gloppy. The cornstarch/ arrowroot powder produced the very best result. -Kim
Debbie
What can I sub for the corn starch?
Kim
Hi Debbie. You can sub arrowroot powder for the corn starch. The amount specified in the recipe only adds a fraction of a carb per serving and really helps to make the texture right on the peanut butter pudding layer. Without it, it may be too loose. You may try adding 3/4 teaspoon gelatin powder bloomed in 1 tablespoon of water and add it to the pudding when it is still hot. I have tried everything in the original pastry cream recipe; too much xanthan gum makes it gummy and slippery, glucomannan makes is gloppy, psyllium powder is just yucky and grainy, and too much gelatin will make it rubbery. The cornstarch/arrowroot provides that true pudding texture and I have reduced the amount as much as I could, but sub with what you are comfortable with. When I tinker with a recipe (I'm a big tinkerer) I make it the original way first to get a feel for the recipe and then I start tinkering. Enjoy the recipe and happy tinkering. -Kim
Tina
I would love the recipe.
Kim
Hi Tina. I would love for you to have the recipe. It's right here waiting and ready for you! If you are on a cell phone and have the adds blocked, you will not be able to see the recipe. You may also need to click a green "read more" tab if you are on a cell phone. If you have any more questions, let me know. Enjoy the recipe. -Kim
Lauri
We do not use corn starch in low carb
Kim
Hello Lauri. Yes, as a general rule, low carbers stay away from cornstarch or arrowroot powder because starches turn into sugar in the body. However, I weighed the pros and cons for using the starch in this recipe very carefully before posting. The amount of cornstarch/arrowroot powder contributes 7 net carbs to the whole recipe and since it is being divided into 16 or more pieces, I thought it was worth it to get the desired consistency in the pudding. I tried xanthan gum in the pudding when I was testing the recipe and it made it slippery. Glucomannan made it gloppy. Of course, you may use what you like in the recipe. Thanks for voicing your concern. I hope you have a great day. -Kim
Barb Sherer
I see stevia glycerate in a lot of recipes lately (which means I should probably just buy it i suppose!). The cost deters me. I don't allow myself many deserts. What does it add that something like liquid splenda wouldn't? Love your recipes!
Kim
Hi Barb, great question. Answer? Absolutely nothing. It's just what I use to boost the sweetness in my baked goods. Eryhtritol burns my throat in large quantity so I use a little and augment with the stevia. When I started the blog, I dithered whether or not to use EZ Sweetz and decided against it, favoring something a little more natural??? Use your favorite sweetener to taste. Thanks for the nice compliment. Have a great week! -Kim
momof4
Delicious! Had to buy a few ingredients that I don't normally bake with - made this dessert as a treat
for my diabetic mom. The instructions are so thorough that I had no problem following the recipe. Used 2 8x8 pans and froze one, but the dessert stays nicely in the fridge for days...great for me, as a busy mom! Kids enjoyed it too, now I'm looking forward to making the chocolate lasagna :)
Kim
Jen, I'm so glad you enjoyed the recipe. Thanks for letting me and others know. I think you will find that the ingredients you purchased are often used in other recipes not only on my blog but other blogs, too. I have been adding more peanut flour recipes because it's my favorite fun ingredient at the moment. The stevia glycerite will save you money as it reduces how much erythritol is used. I think the chocolate lasagna is my personal favorite. It's extra good. Hope you enjoy it! -Kim
Deb
After assembling the layers, does it need to be refrigerated to firm up prior to slicing?
Kim
Hi Deb, I sent you an email answering your question, but I will answer here, too in case we missed each other. I like it chilled, but it is not necessary to chill after assembling. It is easier to cut after chilling, however. If you do not have the peanut flour, consider using the chocolate base in the Chocolate Lasagna or the base in the Coconut Cream Layered Dream. Thanks for your question! -Kim
Kathy @ Beyond the Chicken Coop
My kids would love this! Have a great trip and enjoy your spring break!!!
Kim
Hi Kathy! Thanks so much. We are having a great time. Enjoy your weekend. -Kim