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Get ready for a showstopper! These Ultimate Low-Carb ‘Drumstick’ Inspired Dessert Bars capture the essence of the classic ice cream treat in a decadent, multi-layered, keto-friendly format. Featuring a buttery almond-peanut crust, a luscious sugar-free white chocolate cheesecake filling, crunchy peanuts, sugar-free chocolate chips, keto ‘cone’ crumbs, and a rich ganache topping, this dessert is perfect for satisfying serious cravings without the sugar overload.

Yields: 16 servings

Prep Time: 40 minutes

Cook Time (Crust): 10-12 minutes

Chill Time: 4+ hours (Overnight recommended)

Total Time: Approx. 5 hours (plus chilling time)

Ingredients:

For the Low-Carb Crust:

• 2 cups (224g) Fine Almond Flour
• 1/2 cup (73g) Chopped Roasted Peanuts
• 1/4 cup (approx. 48g) Powdered Low-Carb Sweetener (e.g., erythritol, allulose blend)
• 1/2 cup (113g) Unsalted Butter, melted

For the Sugar-Free White Chocolate Filling:

• 16 oz (452g) Full-Fat Cream Cheese, softened to room temperature
• 3/4 cup (approx. 144g) Powdered Low-Carb Sweetener (adjust to your taste)
• 2 tsp Pure Vanilla Extract
• 1 cup (170g) Sugar-Free White Chocolate Chips (suitable for melting, like ChocZero or Lily’s – check availability)
• 2 cups Prepared Sugar-Free Whipped Cream (See Sub-Recipe 1 Below)

For the Topping & Ganache:

• 1 cup (146g) Chopped Roasted Peanuts, divided
• 2 cups (340g) Sugar-Free Mini Chocolate Chips, divided (Use 1 cup for layering/topping, 1 cup for ganache)
• 1 cup Keto “Cone” Crumbs (See Sub-Recipe 2 Below, or use 1 cup toasted sliced almonds), divided
• 1/2 cup (120ml) Heavy Cream (for ganache)

Sub-Recipe 1: Sugar-Free Whipped Cream

• Ingredients:
  • 1 1/2 cups (360ml) Heavy Whipping Cream, very cold
  • 3-4 Tbsp Powdered Low-Carb Sweetener (adjust to taste)
  • 1 tsp Pure Vanilla Extract
• Instructions:
  1. Chill Equipment: Place mixing bowl and beaters/whisk in the freezer for 10-15 minutes.
  2. Whip: Pour cold heavy cream, sweetener, and vanilla into the chilled bowl. Beat with an electric mixer (start on low, increase to high) until stiff peaks form (cream holds its shape firmly).
  3. Use: Use 2 cups immediately for the filling. Store any extra covered in the fridge.

Sub-Recipe 2: Keto “Cone” Crumbs (Almond Shortbread Crumbs)

• Ingredients:
  • 1 cup (112g) Fine Almond Flour
  • 3 Tbsp Powdered Low-Carb Sweetener
  • Pinch of Salt
  • 3 Tbsp (42g) Cold Unsalted Butter, cut into small pieces
  • 1/2 tsp Pure Vanilla Extract (Optional)
• Instructions:
  1. Prep: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. Combine: Whisk almond flour, sweetener, and salt in a bowl. Cut in the cold butter using a pastry blender or fingertips until mixture resembles coarse meal. Stir in vanilla if using.
  3. Bake: Spread crumbs evenly on the prepared baking sheet. Bake for 8-12 minutes, watching closely, until lightly golden.
  4. Cool: Let cool completely on the baking sheet to crisp up. Crumble further if needed. Use 1 cup for the recipe.

Instructions:

Part 1: Bake & Cool the Crust

1. Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish.
2. Mix Crust: In a bowl, combine almond flour, 1/2 cup chopped peanuts, 1/4 cup powdered sweetener, and melted butter. Mix well.
3. Press & Bake: Press the mixture firmly into the bottom of the prepared dish. Bake for 10-12 minutes, until set and edges are lightly golden.
4. Cool Completely: Let the crust cool entirely in the dish on a wire rack.

Part 2: Prepare & Spread the Filling

5. Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until perfectly smooth.

6. Add Sweetener & Vanilla: Beat in 3/4 cup powdered sweetener and vanilla extract until combined.

7. Melt White Chocolate: Gently melt the sugar-free white chocolate chips (microwave in 20-30 second intervals, stirring well, or use a double boiler). Let it cool slightly (lukewarm).

8. Combine: Beat the slightly cooled melted white chocolate into the cream cheese mixture until smooth.

9. Fold in Whipped Cream: Prepare the Sugar-Free Whipped Cream (Sub-Recipe 1). Gently fold 2 cups of it into the white chocolate mixture until just incorporated – do not deflate the whipped cream.

10. Spread: Spread the filling evenly over the completely cooled crust.

Part 3: Layer Toppings & Ganache

11. First Topping Layer: Sprinkle the filling evenly with 1/2 cup sugar-free mini chocolate chips, 1/2 cup chopped peanuts, and 1/2 cup Keto “Cone” Crumbs (or almonds).

12. Make Ganache: Place 1 cup sugar-free mini chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream until just simmering (stovetop or microwave). Pour hot cream over chips. Let stand 2-3 minutes, then whisk until smooth. Let cool slightly until thickened but still pourable.

13. Drizzle Ganache: Drizzle the ganache evenly over the first layer of toppings.

14. Final Topping Layer: While the ganache is still wet, immediately sprinkle the remaining 1/2 cup sugar-free mini chocolate chips, 1/2 cup chopped peanuts, and 1/2 cup Keto “Cone” Crumbs (or almonds) over the top.

Part 4: Chill Thoroughly

15. Chill: Cover the dish loosely (avoid touching the top) and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.

Part 5: Cut & Serve

16. Cut: Once fully chilled and set, cut into 16 squares or bars. Wiping the knife clean between cuts (or using a knife dipped in hot water and wiped dry) can help create neater slices.

17. Serve: Serve chilled.

Storage: Store leftovers tightly covered in the refrigerator for up to 5 days. For longer storage, freeze individual squares (well-wrapped) for up to 1-2 months; thaw in the refrigerator.

Nutritional Information (Approximate, Per Serving – 1/16th of recipe):

• Calories: ~540 kcal
• Total Fat: ~50 g
  • Saturated Fat: ~22 g
• Cholesterol: ~95 mg
• Sodium: ~130 mg
• Total Carbohydrates: ~21 g (Includes non-impact carbs from sweetener)
  • Dietary Fiber: ~5 g
  • Total Sugars: ~3 g (Naturally occurring)
  • Sugar Alcohols/Allulose (Estimate): ~10 g (Subtracted for Net Carb calculation)
• Net Carbohydrates: ~6 g (Total Carbs – Fiber – Estimated Sugar Alcohols/Allulose)
• Protein: ~16 g

Important Disclaimer: This nutritional information is an estimate calculated using standard food databases for the ingredients listed (e.g., almond flour, common brands of cream cheese, heavy cream, peanuts, erythritol/allulose based sweeteners, specific sugar-free chocolate chips like Lily’s/ChocZero). Actual values can vary significantly based on specific brands chosen, precise measurements, variations in sub-recipe yields, and potential differences in sweetener composition. Net carbs are estimated by subtracting fiber and assumed carbohydrates from sugar alcohols/allulose.