For the crust and topping:

  1. Mix the dry ingredients in a bowl. Then stir in the melted butter.
  2. Set aside enough to sprinkle on top later (about 25% of the mixture)
  3. Press the remaining mixture into the bottom of a greased 9×9″ baking dish.
  4. Now make the almond butter layer….

For the Almond butter layer:

  • 3/4 cup of organic heavy whipping cream
  • 1/2 tsp liquid stevia
  • 8 oz of softened cream cheese
  • 1/2 cup of powdered swerve, or if you don’t have powdered you can use Pyure or other approved keto-sweetener
  • 3/4 cup almond butter (make sure it has no added sugar, such as Barney’s Bare Smooth)
  1. Put half of the cream and the 1/2 tsp of stevia into a mixing bowl, and beat with an electronic mixer until stiff peaks form.
  2. In another bowl, beat the cream cheese with the powdered sweetener until smooth. Then add in the almond butter and the rest of the cream and mix until well combined.
  3. Gently fold the whipped cream mixture into the cream cheese mixture.
  4. Spread this mixture over the prepared crust from above.

Finish off:

  1. Use the remaining crust mixture and sprinkled on top.
  2. Refrigerate over night. I personally think it tastes better after it’s been in the fridge for 24 hours. Cut into squares.
Keto Low-carb Almond Butter Dirt Pie squares

Keto Low-carb Almond Butter Dirt Pie squares


Recipe inspired and adapted from