Servings: 12
Net Carbs: ~4g per slice
Prep Time: 20 min | Chill Time: 4 hours
Ingredients:
Crust:
1 ½ cups almond flour
3 tablespoons unsweetened cocoa powder
¼ cup melted butter
2 tablespoons powdered keto sweetener (Swerve, Allulose, or Monkfruit)
Pinch of salt
Peanut Butter Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
¾ cup creamy natural peanut butter (no added sugar)
½ cup powdered keto sweetener
1 teaspoon vanilla extract
1 cup heavy whipping cream
Chocolate Ganache Topping:
½ cup sugar-free chocolate chips (Lily’s or ChocZero)
¼ cup heavy whipping cream
1 tablespoon butter
Optional Toppings:
Chopped peanuts or sugar-free peanut butter cups
Crushed keto cookies or chocolate shavings
👩🍳 Instructions:
- Make the crust
Preheat oven to 350°F (175°C).
In a bowl, combine almond flour, cocoa powder, melted butter, sweetener, and salt.
Press into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then cool completely.
- Prepare the filling
In a large bowl, beat softened cream cheese, peanut butter, sweetener, and vanilla until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fluffy and combined.
Spread evenly over the cooled crust.
- Add chocolate ganache
In a microwave-safe bowl, heat chocolate chips, butter, and cream together in 30-second intervals, stirring until smooth.
Let cool slightly, then pour or drizzle over the cheesecake.
- Chill
Refrigerate for at least 4 hours (overnight is best) until firm.
- Garnish & serve
Top with chopped peanuts or crushed sugar-free candy before serving.
Tips:
For an extra chocolatey crust, use crushed keto chocolate cookies instead of almond flour.
Add a sprinkle of sea salt on top to balance the sweetness.
Store in the fridge for up to 5 days, or freeze slices for a quick treat.
enjoy