Description
A rich and creamy Keto Peanut Butter Cheesecake that is guilt-free and perfect for gatherings or quiet evenings. Indulge in luscious flavors and smooth textures without the carbs.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or preferred sweetener
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup natural peanut butter
- 3/4 cup erythritol
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix together the almond flour, cocoa powder, sweetener, and melted butter until well combined. Press this mixture into the bottom of a greased 9-inch springform pan to form a crust. Bake for 10 minutes and then let it cool.
- Beat the softened cream cheese in a large mixing bowl until it’s delightfully smooth. Add the heavy cream, peanut butter, sweetener, vanilla extract, and salt. Mix until fully combined and fluffy, about 2-3 minutes.
- Pour the luscious peanut butter cheesecake filling over the cooled crust and smooth out the top to perfection.
- Refrigerate for at least 240 minutes or until it’s beautifully set, allowing those flavors to meld and deepen.
- Slice and serve as a delightful, keto-friendly dessert that will have everyone coming back for seconds!
Notes
For a refreshing twist, serve with a homemade berry compote or fresh raspberries on top. To achieve clean slices, dip your knife in warm water before cutting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg