Peanut Butter Cloud Cups came about as I was longing for some sweet-n-creamy-peanut-buttery goodness.
These are so good, They disappeared out of the fridge way too fast. I will be making them again very soon. They have a light toasty peanut butter flavor that is reminiscent of peanut butter pie.
I want the essence of a graham cracker pie crust and found it was rather a simple thing to make a small amount of almond flour crust with sweetener and cinnamon in a pie plate and then crush it and divide into the dessert glasses. I admit it was tough not to just sit down and eat all those luscious crumbles without anything else. 🙂
After you make the filling you put them in the fridge for about 15 minutes to allow the filling mixture to set properly. (I used Powdered Swerve as the sweetener though I think Splenda would be fine too.)
Before serving, I garnished the Peanut Butter Cloud Cups with a bit of piped whipped cream and a chocolate decoration I’d made beforehand. The garnish isn’t included in the carb count on the recipe. It added about another carb. But it would be something you would need to figure out depending on how much chocolate and cream you used as a garnish.
I used a Wilton’s #2 tip to make the chocolate decorations and I found the template for them at: Icing Designs Online.
I really enjoyed these (along with my husband!) and I think they’d be very nice to serve company. — Enjoy! Laura
Peanut Butter Cloud Cups
- 1 cup Cream , heavy Whipping
- 1/2 oz . instant sugar free Vanilla Pudding Mix (half of a small 1 oz box.)
- 4 oz cream cheese , softened
- 1 tsp . vanilla extract
- 1/3 cup Creamy Peanut Butter
- 1 cup unsweetened Almond Milk
- 1/4 cup + 1 Tbsp. Swerve Sweetener , powdered*, divided
- Crust crumbles:
- 1/2 cup Almond Flour
- 1 tbsp Swerve Sweetener
- 1/4 tsp Cinnamon
- 1 tbsp Butter , melted or softened
Heat oven to 350 degrees.
Get out 6 dessert cups that will hold 8-12 oz each.
Spray pie pan with vegetable spray.
In a small bowl, stir together Crust crumbles ingredients and press thinly into bottom of prepared pie plate.
Bake 7-9 minutes . Allow crust to become golden, but not dark brown. Slide onto baker's parchment and set aside to cool.
Beat whipping cream with 1 Tbsp powdered Swerve, until it it will form stiff peaks.
Place whipped cream in refrigerator until needed.
If crust has cooled, coarsely crush it with a fork and divide it evenly into the dessert cups.
In large mixer bowl, mix together the cream cheese, peanut butter, vanilla extract, 1/4 cup Swerve Sweetener, almond milk, and the sugar free vanilla pudding powder. Mix until all ingredients are combined smoothly about 60-90 seconds.
With a spatul, gently fold the whipped cream into the peanut butter mixture, thoroughly stirring together. (Do not mix or beat as it may take air out of the mixture at this point.)
Divide the Peanut Butter Cloud Cups filling into the dessert dishes over the crust crumbles.
Place in refrigerator for at least 15 minutes before serving.
Garnish with extra whipped cream and chocolate, if desired. (*See notes.)
Keep leftovers covered and refrigerated.
Recipe Notes*The garnish is not counted in the nutrition facts.
Thanks to these Inspirations: