Dive into layer after layer of low-carb heaven with this Keto Chocolate Peanut Butter Lush! Inspired by the classic Butterfinger Lush, this dessert features a rich chocolate almond flour crust, a creamy peanut butter cheesecake layer studded with keto peanut brittle, smooth keto chocolate pudding, and fluffy sugar-free whipped cream, all topped with more crunchy keto peanut brittle. A truly decadent keto dessert!
Yields: 18 servings
Prep time: 40 minutes (+ cooling & chilling time)
Cook time: 5 minutes (pudding) + 10 minutes (brittle)
Chill time: 4-6+ hours
Total time: Approx. 5-7 hours (includes chilling)
Course: Dessert
Cuisine: American
Method: No-Bake Assembly, Stovetop (Pudding & Brittle)
Equipment:
- 9×13 inch baking dish
- Mixing bowls (large, medium, small)
- Electric mixer (handheld or stand)
- Food processor (optional, for crust)
- Small saucepan (for brittle)
- Medium saucepan (for pudding)
- Whisk
- Rubber spatula
- Parchment paper (for brittle)
Ingredients:
Simple Keto Peanut Brittle:
- 2 Tbsp (28g) unsalted butter
- 1/2 cup (approx. 95-100g) granulated low-carb sweetener (Allulose recommended for best texture, less likely to crystallize)
- 2 Tbsp (14g) peanut butter powder (like PBfit or PB2) OR 1 Tbsp Natural Creamy Peanut Butter
- 1/4 cup (36g) chopped roasted peanuts (optional, for texture)
- Pinch of salt
- 1/4 tsp baking soda
Keto Chocolate Crust:
- 1 1/2 cups (168g) fine almond flour
- 1/4 cup (22g) unsweetened cocoa powder
- 1/4 cup (approx. 40g) powdered low-carb sweetener
- Pinch of salt
- 5 Tbsp (71g) unsalted butter, melted
Peanut Butter Cream Cheese Layer:
- 8 oz (226g) full-fat cream cheese, softened
- 1 cup (approx. 160-180g) powdered low-carb sweetener (adjust to taste)
- 3/4 cup (190g) natural, unsweetened creamy peanut butter
- 1 cup prepared Sugar-Free Whipped Cream (see step 3 below)
- 1/2 cup crushed Keto Peanut Brittle (from step 1 above)
Keto Chocolate Pudding Layer:
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (approx. 80-90g) powdered low-carb sweetener (adjust to taste)
- 1/2 tsp xanthan gum
- Pinch of salt
- 1 cup (240ml) heavy cream
- 1 1/2 cups (360ml) unsweetened almond milk (or other low-carb milk)
- 1 tsp vanilla extract
Sugar-Free Whipped Cream (Total):
- 2 cups (480ml) heavy whipping cream, cold
- 2-4 Tbsp (approx. 20-40g) powdered low-carb sweetener (adjust to taste)
- 1 tsp vanilla extract
Topping:
- Remaining crushed Keto Peanut Brittle (approx 1/4-1/2 cup)
Instructions:
- Make the Keto Peanut Brittle:
- Line a small baking sheet or plate with parchment paper.
- In a small saucepan over medium heat, melt the 2 Tbsp butter. Add the 1/2 cup granulated sweetener and stir until melted and bubbly (if using Allulose, it will melt clear; erythritol may remain granular but will still work). If using a thermometer, heat to about 290-300°F (143-149°C). Watch carefully to prevent burning.
- Stir in the peanut butter powder (or creamy PB), optional chopped peanuts, and salt. Cook, stirring constantly, for about 1 minute more.
- Remove from heat and immediately stir in the baking soda – the mixture will foam up. Quickly pour the hot mixture onto the prepared parchment paper and spread it thinly with a spatula.
- Let it cool completely at room temperature until hard (about 30 minutes). Once hard, break it into pieces. Place pieces in a zip-top bag and gently crush with a rolling pin or mallet into small, bite-sized pieces. Set aside.
- Make the Keto Chocolate Crust:
- In a medium bowl (or food processor), combine the almond flour, cocoa powder, 1/4 cup powdered sweetener, and salt. Pulse or stir to mix.
- Add the 5 Tbsp melted butter and pulse or stir until the mixture resembles damp crumbs.
- Press the crust mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Refrigerate while preparing the next layers.
- Make the Sugar-Free Whipped Cream:
- In a large, chilled bowl, combine the 2 cups cold heavy whipping cream, 2-4 Tbsp powdered sweetener, and 1 tsp vanilla extract.
- Beat with an electric mixer on medium-high speed until stiff peaks form. Measure out 1 cup and set it aside for the peanut butter layer. Keep the remaining whipped cream refrigerated for the top layer (you should have about 2-3 cups remaining).
- Make the Peanut Butter Cream Cheese Layer:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually beat in the 1 cup powdered sweetener until fully combined and fluffy.
- Beat in the natural peanut butter until smooth.
- Gently fold in the reserved 1 cup of prepared whipped cream.
- Gently fold in the 1/2 cup of crushed keto peanut brittle.
- Spread this mixture evenly over the chilled chocolate crust.
- Make the Keto Chocolate Pudding:
- In a medium saucepan off the heat, whisk together cocoa powder, 1/2 cup powdered sweetener, xanthan gum, and pinch of salt to break up lumps.
- Gradually whisk in 1 cup heavy cream and 1.5 cups almond milk until smooth.
- Place over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle simmer. Simmer gently for 1 minute, still whisking.
- Remove from heat, stir in 1 tsp vanilla extract. Let cool slightly (about 10-15 minutes), stirring occasionally so a skin doesn’t form.
- Pour the slightly cooled pudding evenly over the peanut butter layer. Place in the refrigerator for about 30-60 minutes to allow the pudding to set slightly.
- Add Top Layer and Garnish:
- Carefully spread the remaining refrigerated sugar-free whipped cream (approx. 2-3 cups) evenly over the set pudding layer.
- Sprinkle the remaining crushed keto peanut brittle over the top of the whipped cream.
- Chill Thoroughly: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4-6 hours, or preferably overnight, to allow the layers to fully set and flavors to meld.
- Serve: Slice into 18 portions and serve cold. Store leftovers tightly covered in the refrigerator for up to 4-5 days.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (assuming natural unsweetened peanut butter, erythritol/allulose-based sweeteners, specific keto brittle yield/usage). Actual values will vary based on specific brands used, ingredient choices, and portion sizes. The texture of the keto brittle differs significantly from the flaky layers of a traditional Butterfinger bar.
Per Serving (1/18th of recipe):
- Calories: approx. 300 kcal
- Total Fat: approx. 30g
- Saturated Fat: approx. 14g
- Total Carbohydrates: approx. 27g (Includes fiber & sugar alcohols)
- Dietary Fiber: approx. 2g
- Sugar Alcohols: approx. 22.5g (Primarily from sweeteners)
- Net Carbohydrates: approx. 2.5g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 7g
- Sodium: approx. 190mg
(Note: Net carbs are calculated by subtracting fiber and sugar alcohols. Responses to sugar alcohols vary.)
