Description
A rich and creamy peanut butter cheesecake that’s keto-friendly and perfect for gatherings or cozy nights in.
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 your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, cocoa powder, erythritol, and melted butter. Mix until well combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan, forming a crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the heavy cream, natural peanut butter, erythritol, vanilla extract, and salt. Continue to mix until fluffy and well incorporated.
- Pour the peanut butter filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even finish.
- Refrigerate the cheesecake for at least 240 minutes, or until it is set. This step is essential for achieving the perfect texture.
- Once set, slice the cheesecake and serve it chilled, delighting in every creamy, chocolaty bite!
Notes
Make-ahead magic! This cheesecake keeps well in the refrigerator, allowing flavors to deepen. For clean slices, dip your knife in hot water before cutting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg