NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1 1/2 cups blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1 cup So Nourished powdered erythritol sweetener (divided)
- 5 tablespoons butter (melted)
- 4 teaspoons cold water
- 1 teaspoon powdered gelatin (unflavored)
- 1 cup heavy cream
- 3 (8-ounce) packages cream cheese (softened)
- 1 1/4 cups natural peanut butter
- 1 1/2 teaspoons vanilla extract
- Combine the almond flour, cocoa powder, and ¼ cup powdered erythritol in a bowl.
- Stir in the melted butter then press the mixture into the bottom of a 9-inch springform pan.
- Whisk together the cold water and gelatin in a small saucepan.
- Heat the mixture over low heat, stirring constantly, until the gelatin powder dissolves.
- Remove from heat and set aside while you whip the cream.
- Beat the heavy cream with ¼ cup powdered erythritol until thick and creamy.
- While beating, slowly drizzle in the gelatin mixture then whip at high speed to stiff peaks.
- Beat together the cream cheese, peanut butter, and vanilla with the remaining ½ cup powdered erythritol until smooth and well combined.
- Fold in the whipped cream then pour the filling into the crust and smooth the top.
- Chill for 4 to 6 hours until firm then remove from the springform pan and slice to serve.
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