For all peanut butter lovers, today I made a low-carb 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.
keto peanut butter cheesecake ingredients:
This easily made keto cheesecake needs a few ingredients to be made.
Crust:
Almond flour
Coconut flour
Melted butter
Erythritol
Filling:
Cream cheese
Heavy cream
Peanut butter
Vanilla extract
Gelatine powder
Erythritol
Topping:
How to make the keto peanut butter cheesecake step by step:
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.
For extra deliciousness, I have made a chocolate sauce to drizzle it over the top of the low carb peanut butter cheesecake.
Making the chocolate sauce:
There are two ways to make the chocolate sauce:
1- microwave some unsweetened dark chocolate and butter until they melt then add some powdered erythritol.
2- add 1 tbsp of unsweetened cocoa powder to 2 tbsp of powdered erythritol and mix well.
Add milk of your choice (coconut or almond)based on the density of the sauce you like.
Keto Peanut Butter Cheesecake – Easy Made Keto Dessert
Ingredients
Crust:
- 1 cup Almond flour
- 1/2 cup Coconut flour
- 3 tbsp Melted butter
- 2 tsp Erythritol
Filling:
- 400 g Cream cheese
- 1 cup Heavy cream
- 1/2 cup Peanut butter
- 1 tsp Vanilla extract
- 1 tsp Gelatine powder
- 3/4 cup Erythritol
Topping:
- 3 tbsp Pecan
- 3 tbsp 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 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.
Keto Peanut Butter Recipes:
- Peanut Butter Keto Cake With Cream Cheese Frosting
- Low-carb Recipe: Chocolate Peanut Butter No Baking Bars
