Name: Keto Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/4 cup Cocoa Powder; 1 cup Fine Almond Flour ((I recommend this one - amazon)); 4 1/2 tablespoons Butter softened; 1/2 cup Swerve / Lakanto Monk Fruit; 3 Eggs (large); 3/4 cup Peanut Butter; 16 oz Cream Cheese (softened); 1 teaspoon Pure Vanilla Extract; 1 1/4 cups Swerve / Lakanto Monk Fruit; 1/2 cup Heavy Cream; 1 cup Keto Chocolate Chips ((I recommend these - amazon))

This delicious low carb peanut butter cheesecake brings together two amazing flavors that everyone loves – rich chocolate and creamy peanut butter.

Keto Peanut Butter Cheesecake

It’s the perfect dessert for anyone following a keto diet, but honestly, even people who don’t care about carbs will ask for seconds!

I spent quite some time working on this recipe to make sure it tastes just like a regular cheesecake.

The chocolate crust adds the perfect crunch, while the smooth peanut butter filling melts in your mouth. And that chocolate ganache on top? It takes this dessert to a whole new level.

I use ingredients that you can easily find in most grocery stores, and the whole process is pretty straightforward.

Trust me, once you try this recipe, it will become your go to dessert for special occasions or when you’re craving something sweet but want to stay on track with your keto diet.

👍 Why You’ll Love This Recipe

Perfect Sweetness: Unlike many keto desserts that taste artificial or too sweet, this cheesecake has just the right amount of sweetness.

I carefully tested different amounts of sweetener until I found the perfect balance that tastes like a regular cheesecake but keeps it keto friendly.

Rich Peanut Butter Flavor: If you love peanut butter, you’ll be amazed at how the peanut butter flavor comes through in every bite. It’s not just a hint – you get that deep, nutty taste throughout the whole cheesecake.

Creamy Texture: The texture of this cheesecake is incredibly smooth and creamy, just like a traditional New York cheesecake.

The cream cheese and peanut butter blend perfectly together, creating a silky consistency that melts in your mouth.

Filling and Satisfying: Because this cheesecake is made with high fat ingredients like cream cheese, peanut butter, and heavy cream, a small slice is incredibly satisfying. You won’t be tempted to overeat because it’s so rich and filling.

✨ Recipe Ingredients

For The Crust

1/4 cup Cocoa Powder
1 cup Fine Almond Flour (I recommend this one – amazon)
4 1/2 tablespoons Butter softened
1/2 cup Swerve / Lakanto Monk Fruit

The Filling

3 Eggs (large)
3/4 cup Peanut Butter
16 oz Cream Cheese (softened)
1 teaspoon Pure Vanilla Extract
1 1/4 cups Swerve / Lakanto Monk Fruit

The Ganache

1/2 cup Heavy Cream
1 cup Keto Chocolate Chips (I recommend these – amazon)

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

We will start by making the crust. Preheat your oven to 350°F and wrap the outside of a springform pan (you can use an 8 or 9 inch one) with foil. Also, grease the inside with butter or cooking spray.

Step 2

Add all the crust ingredients to a food processor and process until the dough is smooth. Then, press it into the bottom of the pan and bake for 10 minutes.

Step 3

Now let’s make the delicious cheesecake filling. Combine all the filling ingredients in a food processor, and process until smooth. Then, pour into the baked crust and spread evenly.

Step 4

Add about one inch of hot water to a large pan to create a water bath. Place the cheesecake into the pan – make sure no water gets in.

Step 5

Reduce the oven temperature to 325°F and bake for 65-70 minutes until it sets – the center will stay slightly jiggly.

Step 6

Now for the easiest part – let’s make the topping. Melt the heavy cream and chocolate chips and combine them. Pour onto the chilled cheesecake and spread. Enjoy!

💡Tips

1. Don’t Skip The Water Bat

The water bath is super important for this cheesecake. It prevents cracks on top and helps the cheesecake bake evenly.

Make sure to wrap your springform pan with foil – use at least two layers and bring them up the sides of the pan.

Any water that gets into your cheesecake will make the crust soggy. The water should come about halfway up the sides of the pan.

If your water bath dries out during baking, carefully add more hot water to maintain the level.

2. Room Temperature Ingredients

Make sure your cream cheese, eggs, and peanut butter are at room temperature before starting. Cold ingredients won’t blend properly and can leave lumps in your cheesecake.

Take them out of the fridge at least 2 hours before baking. If you forget, you can speed up the process by putting the cream cheese in a sealed plastic bag and placing it in warm (not hot) water for about 15 minutes.

For the eggs, place them in a bowl of warm water for 5-10 minutes. Cold ingredients will also make the peanut butter harder to mix, which can result in an uneven texture in your filling.

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FAQ

1. Can I use crunchy peanut butter instead of smooth?

While you can use crunchy peanut butter, it will change the smooth texture of the cheesecake.

The peanut pieces will be spread throughout the filling, creating little crunchy spots. If you love that extra texture, go for it! Just make sure it’s a keto friendly peanut butter with no added sugar.

2. What if I don’t have a springform pan?

A springform pan is really best for this recipe, but if you don’t have one, you can use a regular 9-inch cake pan.

Line it with parchment paper, leaving extra paper hanging over the sides – this will help you lift the cheesecake out later.

However, keep in mind that it will be trickier to remove and might not look as neat on the sides.