Keto Peanut Butter Cheesecake

Name: Keto Peanut Butter Cheesecake
Prep time: 15 min
Total time: 4 h 15 min
Yield: 12 serving
Ingredients: 2 cups almond flour; ¼ cup butter; 2 tablespoon powdered sweetener; 1 teaspoon vanilla extract; 16 oz full fat cream cheese; 1 cup double/ heavy whipping cream; ⅔ cup peanut butter; 1 sachet gelatine; 1 tablespoon vanilla extract; 6 - 8 tablespoon powdered sweetener; 4-5 keto ginger cookies; ¼ cup / 50g sugar free chocolate chips

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Chilling time
4 hrs
Total Time
4 hrs 15 mins
Servings
12
Calories
388 kcal
Course
Dessert
Cuisine
American, British

Keto Peanut Butter Cheesecake

Raiden Walker

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This keto no bake cheesecake is a must make for all peanut butter lovers! It has a buttery crust and a super silky peanut butter filling. I have topped it with a sugar free chocolate drizzle and crushed keto cookies.

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Ingredients

Servings

Base

2 cups almond flour or ground almonds, 200g
¼ cup butter melted, 50g
2 tablespoon powdered sweetener
1 teaspoon vanilla extract

Cheesecake Filling

16 oz full fat cream cheese 450g (I used Philadelphia)
1 cup double/ heavy whipping cream 240g
⅔ cup peanut butter 180g, salted, or unsalted peanut butter with a pinch of sea salt flakes
1 sachet gelatine 12g, + 2 tablespoon hot water or 4 gelatine leaves
1 tablespoon vanilla extract
6 - 8 tablespoon powdered sweetener or to taste

Optional Topping

4-5 keto ginger cookies crumbled, or other Keto Cookies
¼ cup / 50g sugar free chocolate chips or 90% dark chocolate, melted with ½ teaspoon coconut oil and drizzled over cake

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Instructions

Line the base of a springform (20 cm diameter) with parchment paper.
Make the crust: Mix the ground almonds/almond flour with the butter, sweetener and vanilla.
Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
Whip the cream until just below stiff peaks. Set aside.
Blend the cream cheese, peanut butter and powdered sweetener until smooth with a hand mixer.
Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water.
Immediately pour liquid gelatine into the peanut butter mix (before it sets), add the whipped cream and blend briefly to combine.
Spoon the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.
Decorate your cake with optional crumbled biscuits and/or drizzled melted dark chocolate. Instructions for chocolate drizzle are in the recipe notes!

Notes

7g net carbs per slice. Makes 12 slices.
Nutrition calculated without optional toppings.
To make the chocolate drizzle, melt the sugar free chocolate chips or 90% dark chocolate with ½ teaspoon coconut oil in a water bath or the microwave (30 seconds, then 10 second intervals. Remove BEFORE fully melted). Stir, then let sit and cool to lukewarm. Fill the melted chocolate mix into a ziplock bag, snip off a corner and drizzle over the cake.
Important: Keep the cream cheese at room temperature. It is easier to blend and combines better with the rest of the ingredients. I used Philadelphia, which I find is smoother than other brands.
Make sure the gelatine is completely dissolved and has absolutely no lumps.
If possible, chill the cheesecake in the fridge overnight. To ensure it cuts well and is 100% set, place it in the freezer for 30 minutes before serving. Only then remove the springform and decorate.
Store the cheesecake in the fridge for up to 3 days or in the freezer for up to 3 months.