Jump to recipe
Ingredients
Crust:
- 1/4 cup melted butter
- 1/2 teaspoon molasses
- 1 cup blanched almond flour
- 1/8 teaspoon sea salt
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered sweetener
Peanut Butter Crumbs:
- 1 cup unsweetened peanut butter
- 1 cup defatted peanut flour
- ¾ cup powdered sweetener
- 1 teaspoon sea salt
- ¼ cup oat flour (or neutral flour)*
- maple flavoring (optional)
Peanut Butter Layer:
- 1 1/2 cup heavy whipping cream
- 1 (8 oz.) cream cheese, softened
- 1/2 teaspoon sea salt
- 1/8 teaspoon vanilla
- 5 tablespoons powdered sweetener
- 1 cup creamy peanut butter
Chocolate Layer:
- 3 cups heavy whipping cream
- 2 (8 oz. ) packages cream cheese, softened
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla
- 1/2 cup powdered sweetener
- 2 tablespoons unsweetened cocoa powder
Topping:
- 2 cups sweetened whipped cream (for on top)
- drizzle with sweetened, melted chocolate
Instructions
Crust:
- Grease bottom and sides of springform pan. Melt butter and stir in molasses. In a separate bowl, mix dry ingredients and then add butter mixture. Combine into crumbs. Press into bottom and 1/2 inch up sides of a greased springform pan. Keep crust line on sides of pan as straight as possible. Refrigerate.
Peanut Butter Crumbs:
- Combine peanut butter crumb ingredients. Spread about half of crumbs on top of chilled crust. (Or use chopped peanut butter cups instead.) Refrigerate.
Peanut Butter Layer:
- Whip whipping cream until thick and set aside. In separate bowl, mix cream cheese until fluffy. Add the rest of the ingredients to cream cheese. Mix well. Add the whipped cream and stir just until combined. Adjust salt and sweetener as needed. Spoon onto crust, and refrigerate while mixing next layer.
Chocolate Layer:
- Whip heavy whipping cream until thick and set aside. In separate bowl, mix cream cheese until fluffy. Add the rest of the ingredients to the cream cheese mixture. Mix well. Add the whipped cream and stir just until combined. Spoon on top of peanut butter layer.
Topping
- Spoon sweetened whipped cream on top. Refrigerate for few hours. Before serving, sprinkle remaining crumbs (or peanut butter cups) on top. Drizzle with melted chocolate.
Note: You can replace the peanut butter crumbs with peanut butter cups. (Recipe on page 268 of A Better Weigh to Healthy cookbook.)
* weight loss note: There are between 16 and 17 grams of carbs in this amount of flour. One serving contains between 1 to 2 grams. You can use a neutral flour (see page 371 of A Better Weigh cookbook), but it will change the flavor and consistency of the crumbs.
1 Comment
Rebecca
Posted at 13:43h, 15 AprilThis is soooooo good! Wowsers!