Peanut flour crust, silky cream cheese, rich peanut butter pudding, whipped cream. Made from scratch with wholesome ingredients! | low carb, gluten-free, keto, thm

Low Carb Peanut Butter Dessert - Layered Dream

This Low Carb Peanut Butter Layered Dream 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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20
Calories 367kcal



  • 2 cups (180 g) almond flour
  • 1/2 cup (40 g) low fat peanut flour
  • 1/3 cup (35 g) Isopure Whey Protein Isolate
  • 1/3 cup (35 g) Sukrin Icing Sugar (or Swerve Confectioners or powdered erythritol)
  • 1/4 teaspoon salt
  • 7-8 tablespoons (113.4) salted butter, melted

Peanut Butter Pudding Layer

  • 3/4 cup (177.4 ml) almond milk
  • 1/2 cup (118 ml) heavy cream
  • 1/2 cup (115 g) Sukrin Melis (or Swerve Confectioners)
  • 1 tablespoon corn starch
  • 1/4 teaspoon xanthan gum
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2/3 cup (345 g) smooth peanut butter

Cream Cheese Layer

  • 1 package (8 oz/ 227 g) cream cheese
  • 2 tablespoons almond milk or heavy cream
  • 2 tablespoons Sukrin Melis ( or Swerve Confectioners)
  • 1/8 teaspoon stevia glycerite
  • 1 1/2 cups of the whipped cream, to be folded in

Whipped Cream

  • 2 cups (473 ml) heavy whipping cream
  • 2 tablespoons Sukrin Melis (Swerve Confectioners)
  • 1 teaspoon vanilla
  • 1/8 teaspoon stevia glycerite


  • the remaining whipped cream
  • 1/3 cup (1.5 oz/ 43 g) chopped roasted peanuts, optional


  • 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!
  • 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 1/2 cup of whipped cream at a time, fold the 1 1/2 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.


*NUTRITION FOR 24 servings:
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
Nutrition Facts
Low Carb Peanut Butter Dessert - Layered Dream
Amount Per Serving
Calories 367 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 34g213%
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 108mg36%
Sodium 163mg7%
Potassium 257mg7%
Carbohydrates 7g2%
Fiber 2g8%
Protein 11g22%
Vitamin A 800IU16%
Calcium 80mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 367kcal | Carbohydrates: 7g | Protein: 11g | Fat: 34g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 108mg | Sodium: 163mg | Potassium: 257mg | Fiber: 2g | Vitamin A: 800IU | Calcium: 80mg | Iron: 1.6mg