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Delicious Keto Dirt Cake topped with chocolate crumble and whipped cream

Keto Dirt Cake

This Keto Dirt Cake is a rich and nostalgic dessert, allowing you to indulge without straying from a ketogenic lifestyle. With its chocolatey crust and creamy peanut butter layer, it’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup almond flour Make sure it is finely ground.
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup erythritol or other low-carb sweetener Adjust to taste.
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 cup creamy peanut butter Can be substituted with almond butter or sunflower seed butter.
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
For the topping
  • 1/4 cup unsweetened chocolate Melt for drizzling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix almond flour, cocoa powder, and erythritol.
  3. Add melted butter and stir until combined.
  4. Press the mixture into the bottom of a greased 9-inch cake pan to form the crust.
  5. Bake for 10 minutes, then let cool.
Filling
  1. In another bowl, beat together peanut butter, heavy cream, and vanilla extract until smooth and creamy.
  2. Spread this mixture over the cooled crust.
  3. Melt unsweetened chocolate and drizzle it over the peanut butter layer.
Chill and Serve
  1. Refrigerate for at least two hours before serving to let the layers set.
  2. Serve chilled, either cut into slices or in individual servings.

Notes

This cake pairs well with a dollop of whipped cream or crushed nuts. It stores well in the refrigerator for about five days and can be frozen for up to a month.