Instructions
Crust:
- In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until it begins to clump together. Remove about 1 1/2 tablespoons of this mixture and reserve for the topping.
- Press the remaining crust mixture into the bottom of a 4 inch springform pan. Set aside.
Peanut Butter Layer
- In a medium bowl, beat together the cream cheese, peanut butter, and sweetener until well combined. Beat in the whipping cream and vanilla extract until smooth. Spread over the crust as smoothly as you can (it’s tricky in the tiny cake pans!)
Chocolate Pudding:
- In a small saucepan over medium low, combine the almond milk, cream, sweetener, and egg yolk, whisking continuously until it begins to thicken. Remove from heat and whisk in the xanthan gum.
- Add the cocoa powder, Lily’s chocolate, and butter. Let sit a few minutes to melt and then whisk until smooth. Pour over the peanut butter layer.
- Chill the cake at least two hours, until chocolate pudding is set. Run a knife around the outside of the cake to loosen from the sides and then release the springform sides.
- Sprinkle the top with the reserved crust mixture.
Notes
Serves 4. Each serving has 4.84g NET CARBS.Food energy: 290kcal Total fat: 25.96g Calories from fat: 233 Cholesterol: 103mg Carbohydrate 7.54g Total dietary fiber: 2.70g Protein: 6.12g