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Very fulfilling and delicious!
Adapted from: www.alldayidreamaboutfood.com
Very fulfilling and delicious!
Adapted from: www.alldayidreamaboutfood.com
Ingredients:
Crust
1 ¼ cups Almond flour
½ cup Unsweetened cocoa powder
3 tsp Erythriol granules (or preferred sweetener)
4 tbsp Butter (melted)
Peanut butter layer
¾ cup Heavy whipping cream
8 oz Cream cheese (softened)
½ cup Peanut butter
⅓ cup Powdered erythriol (Swerve)
Chocolate Pudding layer
1 cup Unsweetened almond milk
1 cup Heavy whipping cream
⅓ cup Powdered erythriol
¼ cup Unsweetened cocoa powder
4 Egg yolks
½ tsp Xantham gum
½ cup Unsweetened chocolate chips
Directions:
Crust
1
Mix all crust ingredients together and press them firmly in a 9inch cheesecake pan
Peanut butter layer
2
-Mix all ingredients in the mixer at high for 3-4 minutes
-Spread the mixture on top of the crust and place in the fridge
(Original recipe calls for dividing whipping cream and whipping 1/2 until it holds stiff peaks then folding them into the rest of the mixture, if may make a fluffier layer. I found it easy to just put them all together at once)
Chocolate Pudding layer
3
-In a saucepan, over medium heat, mix almond milk, heavy cream, sweetener and cocoa powder and bring to a simmer
-Tamper egg yolks: whisk together then add 1/2 cup of the mixture slowly to the yolks while mixing thoroughly, then add them to the saucepan
-Add the xantham gum and continue to whisk on medium heat for 3-4 minutes until it thickens
-Turn off the heat and finish by adding the chocolate chips and mixing well (can also add 3 tbsp butter and 1 tsp vanilla extract at that point, I didn’t feel it’s necessary)
-Wait for about 15 minutes until it cools
-Add the mixture on top of the peanut butter layer
- Place in fridge to set for at least 3-4 hours
Ingredients
Crust
1 ¼ cups Almond flour
½ cup Unsweetened cocoa powder
3 tsp Erythriol granules (or preferred sweetener)
4 tbsp Butter (melted)
Peanut butter layer
¾ cup Heavy whipping cream
8 oz Cream cheese (softened)
½ cup Peanut butter
⅓ cup Powdered erythriol (Swerve)
Chocolate Pudding layer
1 cup Unsweetened almond milk
1 cup Heavy whipping cream
⅓ cup Powdered erythriol
¼ cup Unsweetened cocoa powder
4 Egg yolks
½ tsp Xantham gum
½ cup Unsweetened chocolate chips
Directions
Crust
1
Mix all crust ingredients together and press them firmly in a 9inch cheesecake pan
Peanut butter layer
2
-Mix all ingredients in the mixer at high for 3-4 minutes
-Spread the mixture on top of the crust and place in the fridge
(Original recipe calls for dividing whipping cream and whipping 1/2 until it holds stiff peaks then folding them into the rest of the mixture, if may make a fluffier layer. I found it easy to just put them all together at once)
Chocolate Pudding layer
3
-In a saucepan, over medium heat, mix almond milk, heavy cream, sweetener and cocoa powder and bring to a simmer
-Tamper egg yolks: whisk together then add 1/2 cup of the mixture slowly to the yolks while mixing thoroughly, then add them to the saucepan
-Add the xantham gum and continue to whisk on medium heat for 3-4 minutes until it thickens
-Turn off the heat and finish by adding the chocolate chips and mixing well (can also add 3 tbsp butter and 1 tsp vanilla extract at that point, I didn’t feel it’s necessary)
-Wait for about 15 minutes until it cools
-Add the mixture on top of the peanut butter layer
- Place in fridge to set for at least 3-4 hours