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    Home » Recipes » Keto Dessert

    Easy Keto Peanut Butter Cheesecake

    Published: May 10, 2020 · Modified: Jun 8, 2022 by Radwa · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    For all peanut butter lovers, today, I made this easy Keto peanut butter cheesecake that you won't be able to resist.

    This cheesecake has a strong peanut butter flavour that will explode in your mouth. For extra flavour, you can add chocolate sauce or nuts like pecan or almonds.

    Easy Keto Peanut Butter Cheesecake

    Check also Philadelphia sugar free cheesecake recipe.

    keto peanut butter cheesecake ingredients

    This easily made keto cheesecake needs a few ingredients to be made.

    a slice of Easy Keto Peanut Butter Cheesecake

    Crust:

    Almond flour
    Coconut flour
    Melted butter
    Erythritol

    recipe ingredients

    Filling:

    Cream cheese
    Heavy cream
    Peanut butter
    Vanilla extract
    Gelatine powder
    Erythritol

    topping ingredients

    Topping:

     Pecan
    Shredded coconut

    Keto dessert

    How to Make Easy Keto Peanut Butter Cheesecake Step By Step

    Making the crust

    how to make the crust by photos
    • To make the crust add the almond flour, coconut flour, erythritol and melted butter directly in a springform.
    • Mix all the crust ingredients well until combined.
    • Spread the crust in the springform then firmly press on the crust to flatten it.

    Making the filling

    how to make the recipe by photos
    how to make the recipe by photos
    1. In a small pot, add the water to the gelatine on medium fire and keep stirring until the gelatine is fully dissolved, then leave it to cool down.
    2. In a medium-sized bowl beat the heavy cream using the hand mixer on the highest speed until it becomes thick.
    3. Use another bowl to beat the cream cheese well using the hand mixer, then add the heavy cream and mix.
    4. Add the peanut butter, vanilla extract and the dissolved gelatine while mixing.
    5. Add the erythritol and mix well until everything is well combined.
    6. Pour the filling on the crust and refrigerate for at least 8 hours.
    Easy Keto Peanut Butter Cheesecake

    Topping

    How to make the topping by photos
    • Chop the pecan and mix it with shredded coconut, then sprinkle it over the peanut butter cheesecake.
    • For extra deliciousness, I have made a chocolate sauce to drizzle it over the top of the low carb peanut butter cheesecake.
    Easy Keto Peanut Butter Cheesecake slice

    Making the chocolate sauce

    topping ingredients

    There are two ways to make the chocolate sauce:

    • Microwave some unsweetened dark chocolate and butter until they melt, then add some powdered erythritol.
    • Add 1 tablespoon of unsweetened cocoa powder to 2 tablespoon of powdered erythritol and mix well.

    Add milk of your choice (coconut or almond)based on the density of the sauce you like.

    Easy Keto Peanut Butter Cheesecake with chocolate topping

    Easy Recipes

    • Peanut Butter Keto Cake With Cream Cheese Frosting
    • Low-carb Recipe: Chocolate Peanut Butter No Baking Bars
    • Gluten Free Shortbread

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    Recipe Card

    Peanut Butter Cheesecake
    Print Pin
    5 from 1 vote

    Easy Keto Peanut Butter Cheesecake

    For all peanut butter lovers, today, I made this easy Keto peanut butter cheesecake that you won't be able to resist.
    Course Dessert
    Cuisine American
    Prep Time 20 minutes minutes
    Chill 2 hours hours
    Total Time 2 hours hours 21 minutes minutes
    Servings 16 slices
    Calories 288kcal
    Author Radwa

    Equipment

    • Springform
    • Mixing bowl
    • Hand mixer

    Ingredients

    Crust:

    • 1 cup Almond flour
    • ½ cup Coconut flour
    • 3 tablespoon Melted butter
    • 2 teaspoon Erythritol

    Filling:

    • 400 g Cream cheese
    • 1 cup Heavy cream
    • ½ cup Peanut butter
    • 1 teaspoon Vanilla extract
    • 1 teaspoon Gelatine powder
    • ¾ cup Erythritol

    Topping:

    • 3 tablespoon Pecan
    • 3 tablespoon Shredded coconut

    Instructions

    Making the crust:

    • To make the crust add the almond flour, coconut flour, erythritol and melted butter directly in a springform.
    • Mix all the crust ingredients well until combined. Spread the crust in the springform then firmly press on the crust to flatten it.

    Making the filling:

    • In a small pot, add the water to the gelatine on medium fire and keep stirring until the gelatine is fully dissolved, then leave it to cool down.
    • In a medium-sized bowl beat the heavy cream using the hand mixer on the highest speed until it becomes thick.
    • Use another bowl to beat the cream cheese well using the hand mixer, then add the heavy cream and mix.
    • Add the peanut butter, vanilla extract and the dissolved gelatine while mixing.
    • Add the erythritol and mix well until everything is well combined.
    • Pour the filling on the crust and refrigerate for at least 8 hours.

    Topping:

    • Chop the  pecan and mix it with shredded coconut, then sprinkle it over the peanut butter cheesecake.

    Notes

    There are two ways to make the chocolate sauce:
    • Microwave some unsweetened dark chocolate and butter until they melt, then add some powdered erythritol.
    • Add 1 tablespoon of unsweetened cocoa powder to 2 tablespoon of powdered erythritol and mix well.
    • Add milk of your choice (coconut or almond)based on the density of the sauce you like.

    Nutrition

    Serving: 1slice | Calories: 288kcal | Carbohydrates: 8g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 132mg | Potassium: 113mg | Fiber: 3g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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    Keto Peanut Butter Cheesecake

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    My photo.

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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