Description

A creamy, peanut butter packed frozen dessert! This is a refined-sugar-free & specific-carbohydrate-diet-friendly version of an old family favorite recipe.

Ingredients

Scale

Crust/Clusters:

1/2 cup creamy peanut butter
1/4 cup softened butter
2 tbsp. honey
1 cup almond flour
1/2 cup coconut flour

Filling:

1 cup plain greek yogurt
1/4 cup creamy peanut butter
1/4 cup honey
1 tsp. vanilla
2 eggs
1/2 cup solid coconut cream, whipped

Drizzle:

1/2 of a 4oz. 100% dark chocolate dar
1 tsp. coconut oil

Instructions

Pre-heat the oven to 350F.
In a medium sized bowl, combine the crust ingredients: peanut butter, softened butter, honey, almond flour, & coconut flour. Beat well until a crumble-y mixture forms.
Press 1/2 of the mixture into a 9×9″ pan. Set aside the other half.
Bake for 13-15 minutes, until golden-brown.
While the crust is baking, whip the solid coconut cream for about 5 minutes and set aside.
To make the filling, combine the greek yogurt, honey, peanut butter, vanilla, and eggs. Beat well.
Stir in the whipped coconut cream.
Pour the filling mixture over the baked crust.
Use the remaining half of the peanut butter mixture to sprinkle over the filling. These clusters are the “peanut butter islands”.
Microwave the dark chocolate and coconut oil on high for 30 second intervals until melted. It only took 2 30-second intervals for me, but microwave times may vary.
Drizzle the melted dark chocolate over the dessert.
Freeze for at least 2 hours & enjoy frozen!

Notes

To get the solid coconut cream from canned coconut milk, refrigerate the can overnight. This will separate the cream from the milk. The solid cream should be on the top when you open the can.

Category: something sweet
Method: freeze

Nutrition

Serving Size: 1 piece
Calories: 320
Sugar: 11
Fat: 23
Carbohydrates: 19
Fiber: 3
Protein: 10

Keywords: specific carbohydrate diet, easy frozen dessert, healthy dessert recipe, healthy frozen dessert, peanut butter dessert, scd dessert recipe, frozen recipe