Peanut Butter fridge tart

Peanut Butter fridge tart

Hello,

You know when you are having one of those days when you just need something sweet, but you’re trying to cut down eating sugar or flour/wheat/grain.

I tried out this recipe from “All day I dream about food” – Peanut butter ice cream cake.  It’s not too sweet, so if you are a peanut butter lover like me, then I’m sure this recipe will hit the spot.

Now I know the recipe refers to it as an ice cream cake, but I prefer eating it at room temperature, so I wouldn’t call it an ice cream cake as once thawed it has a soft pillowy consistency which is sooo good!

♥keto-friendly and sugar-free

♥Contains no eggs

Servings: 16 servings Calories: 264 kcal

Ingredients Brownie Base: 1/3 cup creamy peanut butter 1/3 cup softened butter 1/3 cup cocoa powder 1/3 cup powdered Xylitol (to resemble “icing sugar” – use a stick blender or food processor) 1/2 tsp vanilla extract 1 cup almond flour 1 to 3 tbsp water

Peanut Butter filling: 1 cup sour cream 3/4 cup peanut butter (your preference – chunky or smooth) 1/2 cup powdered xylitol divided 1 cup whipping cream 1/2 teaspoon vanilla extract

Instructions

Brownie Base: In a medium bowl, stir peanut butter and butter together until smooth. Stir in the cocoa powder, xylitol and vanilla extract until well combined. Stir in the almond flour. The dough will become very stiff and hard to mix. Add water, 1 tbsp at a time, until you have a cohesive but stiff dough. Press evenly into the bottom of a 9-inch springform pan. Top with a layer of waxed paper and smooth with a flat-bottomed glass or measuring cup. Refrigerate.

Peanut Butter filling: In a large bowl, beat together the sour cream, peanut butter, and 1/4 cup of the xylitol. In another large bowl, beat the whipping cream with the remaining 1/4 cup xylitol and the vanilla extract until stiff peaks form. Gently fold whipping cream into peanut butter mixture until well combined and no streaks remain. Spread the peanut butter filling over brownie base and freeze until firm, 4 to 6 hours. Before serving, I suggest slice individual pieces whilst frozen and thaw as necessary.  

Let me know if anyone has a go at the recipe.

Nutrition Facts Peanut Butter Brownie Ice Cream Cake

Amount Per Serving (1 serving = 1/16th of cake) Calories 264 Calories from Fat 211

                                     % Daily Value* Fat 23.4g                              36% Carbohydrates 7.3g             2% Fiber   2.3g                            9% Protein 6.4g                        13%

peanut butter fridge tart

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