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Keto Dirt Cake

This Keto Dirt Cake offers a playful, chocolatey dessert that keeps carbs low while providing a deliciously indulgent experience perfect for families.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Keto
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.25 cup almond flour
  • 0.25 cup cocoa powder
  • 0.25 cup Swerve Confectioners Low-carb sweetener
  • 0.25 cup melted butter
  • 0.25 tsp salt
For the peanut butter layer
  • 0.5 cup whipping cream Divided
  • 8 oz cream cheese Room temperature
  • 0.67 cup creamy peanut butter
  • 0.5 cup Swerve Confectioners Low-carb sweetener
  • 1 tsp vanilla extract
For the chocolate pudding layer
  • 1.25 cup heavy whipping cream
  • 0.75 cup unsweetened almond milk
  • 3 tbsp Swerve Confectioners Low-carb sweetener
  • 3 tbsp granular allulose Low-carb sweetener
  • 1 large egg
  • 2 large egg yolks
  • 6 tbsp cocoa powder
  • 0.5 tsp glucomannan Thickener
  • 3 tbsp butter
  • 0.5 tsp vanilla extract For flavor
  • 2.25 oz HighKey brownie bites (crushed) For topping

Method
 

Preparation
  1. In a bowl, mix almond flour, cocoa powder, sweetener, and salt. Stir in melted butter until combined.
  2. Press the mixture into a 9-inch springform pan.
  3. Whip half the cream until stiff peaks form.
  4. Beat cream cheese until creamy, then mix in peanut butter, sweetener, and vanilla. Fold in remaining cream and spread over crust. Chill.
Cooking the Pudding Layer
  1. Heat heavy cream and almond milk until simmering.
  2. Whisk eggs in a bowl, then temper with hot cream. Return to heat, add cocoa, and whisk until thickened.
  3. Stir in glucomannan, butter, and vanilla. Cool, then spread over peanut butter layer.
  4. Top with brownie bites and refrigerate for at least 3 hours.
Serving
  1. Serve chilled so the layers hold their shape. Run a sharp knife under hot water, dry it, and slice to get clean pieces.
  2. Offer small slices with a dollop of unsweetened whipped cream or a few fresh berries for color.

Notes

Cover the cake tightly with plastic wrap or inside an airtight container and refrigerate. It stays fresh for 3-4 days. For freezing, slice and wrap each piece, then freeze for up to 1 month; thaw overnight in the fridge.