Recipe Found at Keto and Co
The perfect summer dessert? No-bake cake! Not only is it delicious, but you can stay far away from the oven on those hot summer days. Made with our Keto Peanut Butter Granola, this PB&J icebox cake will leave you feeling refreshed and sweetly satisfied.
Recipe by @ketobydesign
What You'll Need For The Crust:
- 1 1/2 bags of Keto and Co Peanut Butter Crunch Granola
- 1/2 cup Peanut Butter (melted)
- 1/4 cup Wondrose Sugar Replacement
-- Springform pan
What You'll Need For The Base Filling:
- 2 cups of Heavy Whipping Cream
- 1 cup Wondrose Sugar Replacement (divided)
- 2 cups of Strawberries (mashed)
- 1/4 cup of water
What You'll Need For The Toppings:
- 1/4 cup of Keto and Co Peanut Butter Crunch Granola
- 8 strawberries (halved)
- 1/4 cup of Peanut Butter
- 1/4 cup Wondrose Sugar Replacement
Instructions:
Start by adding 1 1/2 bags of Keto and Co Peanut Butter Granola to a food processor. Grind Granola down using the puree setting.
Add the ground up granola to a bowl, melted peanut butter, and Wondrose sugar replacement. Mix until combined.
Evenly line the bottom of the Springform pan with the crust mixture. Set aside
Add the heavy whipping cream and 1/2 cup of Wondrose to a bowl. Whip until heavy whipping cream forms - when the liquid fluffs up it should triple in size. Set aside.
Mash 2 cups of strawberries and add to a saucepan with 1/4 cup of water and 1/2 cup of Wondrose. Bring to a boil and then lower to bubbling. Let cool to the touch.
Gently fold in strawberry mixture into the whipped cream. Add base filling over the crust. Place in the freezer for 4 hours until solid.
Once the cake is solid. Add toppings. Decorate with loose granola, chopped strawberries, and peanut butter balls.(Make the peanut butter balls by mixing 1/4 cup of peanut butter and 1/4 cup Wondrose Sugar Replacement. Roll mixture into small balls).
Once your cake is decorated, slice into 10 pieces and Enjoy! (Keep stored in the freezer!)
