Ingredients
INGREDIENTS:
1/2 cup unsalted butter (113g)
2 cups superfine almond flour (200g)
1/4 cup unsweetened cocoa powder (25g)
1/3 cup granular erythritol (67g)
1 1/2 cups heavy whipping cream (360ml) 1/2 cup powdered erythritol (60g)
8 ounces cream cheese, softened (227g)
3/4 cup sugar-free natural creamy peanut butter (180g)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix melted butter, almond flour, cocoa powder, and erythritol in a bowl.
3. Press the mixture into the bottom of the pan firmly.
4. Bake for 10 minutes, then let cool.
5. Whip cream and powdered erythritol until stiff peaks form.
6. Beat cream cheese and peanut butter until smooth, then fold in whipped cream.
7. Spread filling into the cooled crust and smooth the top.
8. Refrigerate for several hours or overnight to set.
9. Serve chilled, optionally topped with whipped cream or sugar-free chocolate syrup.
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 10 minutes, Total Time: 30 minutes, Servings: 12, Calories: 459, Net Carbs: 5g, Fats: 44g, Protein: 6g