Introduction

This Keto Dirt Cake is a rich, creamy dessert perfect for those following a low-carb lifestyle. It layers a chocolate almond crust with a smooth peanut butter filling and a luscious chocolate pudding topping. Ready in just a few hours, it’s a decadent treat that satisfies sweet cravings without the carbs.

The image shows a round layered dessert on a white plate placed on a white marbled surface. The dessert has four layers: the bottom layer is a dark crumbly crust, the second layer is thick and creamy with a light tan color, the third layer is a smooth, glossy dark chocolate ganache, and the top layer is sprinkled with chunky, crumbly dark chocolate pieces scattered unevenly. A slice is missing from the dessert, revealing the clear layers and textures inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Swerve Confectioners
1/4 cup melted butter
1/4 tsp salt
1/2 cup whipping cream
2 tbsp whipping cream
8 oz cream cheese
2/3 cup creamy peanut butter
1/2 cup Swerve Confectioners
1 tsp vanilla extract
1 1/4 cup heavy whipping cream
3/4 cup unsweetened almond milk
3 tbsp Swerve Confectioners
3 tbsp granular allulose
1 large egg
2 large egg yolks
6 tbsp cocoa powder
1/2 tsp glucomannan
3 tbsp butter
1/2 tsp vanilla extract
2.25 oz HighKey brownie bites (crushed)

Instructions

Step 1: Prepare the crust by mixing almond flour, cocoa powder, Swerve Confectioners, and salt in a bowl. Stir in melted butter until the mixture is combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Step 2: For the peanut butter layer, whip half of the whipping cream (1/2 cup) until stiff peaks form. In a separate bowl, beat the cream cheese until creamy, then add the peanut butter, 1/2 cup Swerve Confectioners, and 1 tsp vanilla extract. Mix until smooth. Gently fold the whipped cream into the peanut butter mixture, then spread this evenly over the crust. Place it in the refrigerator to chill.
Step 3: Make the chocolate pudding layer by heating heavy whipping cream and almond milk in a saucepan until it just starts to simmer. In a separate bowl, whisk together the egg, egg yolks, 3 tbsp Swerve Confectioners, and 3 tbsp granular allulose. Temper the eggs by slowly adding the hot cream mixture while whisking continuously. Return the mixture to the saucepan, add cocoa powder, and cook over medium heat until thickened, whisking constantly. Remove from heat and stir in glucomannan, butter, and 1/2 tsp vanilla extract. Let cool slightly before spreading over the peanut butter layer.
Step 4: Sprinkle crushed HighKey brownie bites over the chocolate pudding layer. Refrigerate the assembled cake for at least 3 hours to set. Slice and serve chilled.

Tips & Variations

Use full-fat cream cheese and heavy cream for the best texture and flavor.
If you can’t find HighKey brownie bites, crushed low-carb chocolate cookies make a good substitute.
Adjust sweetness by using your favorite keto-friendly sweeteners according to taste.
For added crunch, sprinkle chopped nuts on top before serving.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain texture. When ready to serve, slice while cold; reheating is not recommended as the layers may separate.

How to Serve

The image shows a slice of chocolate cheesecake on a white plate placed on a white marbled surface. The cheesecake has three visible layers: a dark crumbly chocolate crust at the bottom, a creamy light beige middle layer, and a thick dark chocolate layer on top covered with chocolate crumbs. One raspberry sits on top of the slice as decoration. In the background, there is a white bowl filled with more fresh raspberries and a light blue cup with a dark coffee inside, slightly out of focus. A woman's hand holds a silver fork touching the plate near the cheesecake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dairy-free?

This recipe relies on cream cheese and heavy cream for texture. You can try dairy-free cream cheese and coconut cream, but the results will differ from the original.

Can I prepare this cake in advance?

Yes, this cake benefits from sitting in the refrigerator for at least 3 hours, and can be made up to a day ahead for best flavor and firmness.