After making a keto berry trifle last weekend with great success, I decided to do another with a different for a cribbage tourney party I was going go: keto chocolate peanut butter trifle. It was a pretty big undertaking with even more layers than a berry trifle but I was up for the challenge. These are the layers:
1) Peanut butter fluff
2) Cakey brownie cubes
3) Chocolate cream pudding
4) Peanut butter cookie chocolate chunk blend
5) Whipped cream
Garnish: Peanut butter cup pieces, roasted peanuts, and chocolate shavings
With a lot of people doing keto at the party, it was well appreciated and it provided a ton of food. I even had leftovers to take home, which is always a bonus.
Keto Chocolate Peanut Butter Trifle Recipe
Ingredients:
- Keto Cakey Brownies, 1 pan
- Instant chocolate pudding mix (*see below or use one (1 - 1.5 oz) chocolate sugar-free-fat-free pudding mix)
- 2 cups unsweetened almond milk
- 2 tablespoons bourbon (or ½ teaspoon bourbon extract
- 3 cups heavy cream, divided (⅔ cup/⅔ cup/1 cup/1 cup)
- 3½ teaspoons pure vanilla extract, divided (1 tsp/1/2 tsp/2 tsp)
- 4 oz spreadable cream cheese softened
- ¼ cup homemade high fat yogurt (or sour cream)
- 3½ tablespoons natural peanut butter
- 2 tablespoons erithrytol](https://www.amazon.ca/gp/product/B01JPQLUI0/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B01JPQLUI0&linkCode=as2&tag=westcoastjiuj-20&linkId=bac252b8955655c23b80a7c9df633bc2), powdered in a spice/coffee grinder
- 30 drops liquid stevia, vanilla-flavoured
- 6-8 keto peanut butter cookies
- 2 oz Shape-as-you-like chocolate shavings shaped into chunks or use sugar-free chocolate chips
- ⅓ cup roasted salted peanuts, for garnish
- Shape-as-you-like chocolate shavings or unsweetened chocolate shavings, for garnish
- 1-3 keto chocolate peanut butter cups, chopped into pieces, for garnish (optional, but super pretty!)
Instant Chocolate Pudding Mix Ingredients:
- ¼ cup skim milk powder
- 2 tablespoons dark cocoa powder
- ¾ teaspoon xanthum gum
- ¼ teaspoon Himalayan pink sea salt
- ¼ cup chocolate-flavoured whey protein isolate
- 2 tablespoons erithrytol, powdered in a spice/coffee grinder
- 1 teaspoon pure vanilla extract (*Added together with wet ingredients when prepping the pudding.)
Directions:
Slice and cube the cakey brownies once it’s fully cooled. Leave the cake cubes exposed to air and let them dry out for 8-12 hours. The drier they are, the more they’ll keep their form in the trifle. Alternatively, you can toast them in a 350F oven for 5 minutes, or until they’re very slightly browned on top. Set aside.
Chop the peanut butter cookies into small pieces and mix together with the chocolate chunks/chips. Set aside.
Now we make the chocolate cream pudding layer. In a medium mixing bowl, whisk dry instant pudding mix ingredients (or use a boxed instant chocolate pudding mix) then whisk together with with almond milk and bourbon (or bourbon extract). Put in the fridge to set.
Next we work on the peanut butter fluff layer. In a medium-sized bowl, add ⅔ cup heavy whipping cream until it almost doubles in size. In a separate bowl add the softened cream cheese, high fat yogurt (or sour cream) natural peanut butter, 2 tablespoons powdered erithrytol, 20 drops liquid stevia, and vanilla extract then beat with a mixer until the fluff is smooth and creamy. Combine the two and mix on low until thoroughly combined and smooth. Put in the fridge.
Whip ½ cup heavy cream with 1 tsp. of vanilla until stiff peaks form. Fold whipped cream to into the pudding mix with a spatula until fully incorporated. Put back in the fridge.
Now we make the inner whipped cream layer. Whip 1 cup heavy cream with 1 tsp. of vanilla until stiff peaks form.
Now we layer the trifle. Start by spreading ½ the peanut butter fluff along the bottom of the glass bowl or trifle dish. Add ½ the cakey brownie cubes, trying to make sure some are pressed against the side of the bowl. Now pour half of the chocolate cream pudding mix, spreading it out evenly. Spread half of the peanut butter cookie chocolate chunk/chip blend evenly on top of the pudding layer, pressing some of the pieces up against the side of the bowl. Now top with the whipped cream. Repeat the above 4 layers.
Once fully assembled, cover and put in the fridge to set, 6-8 hours or overnight the night before you intend to serve it.
Before serving, whip up the last cup of whipped cream, along with 10 drops liquid stevia and the last teaspoon of vanilla extract. Spread on top of the trifle then add garnishes of roasted salted peanuts, chocolate shavings, and peanut butter cups, creating circular patterns with them for effect. Scoop out the deliciousness into bowls and serve!
(*If it’s not convenient to whip the final whipped cream layer the day you serve it, you can totally whip both layers at the same time the day before. The top layer might sink a little, but it’s not a huge deal.)
Yes, this keto chocolate peanut butter trifle is kinda huge, but an awesome party pleaser. It's a great dessert if you're feeding a ton of people. If you give it a try, let me know how it goes in the comments, or if you post photos on Instagram, tag me so I can see your fine creations. Enjoy!
