For all peanut butter lovers, today, I share this easy Keto peanut butter cheesecake, which you won't be able to resist. It is rich and creamy and doesn't need any baking, so it is SUPER easy to make.
Keto Peanut Butter Cheesecake
I like to have a treat from time to time when I am on a keto diet; cheesecakes are my favourite. However, this time, I wanted to make a no-bake, easy cheesecake, and I was craving peanut butter. So, that's what I am sharing today, and this Keto peanut butter cheesecake turned out SO good.
It didn't take much time, although you need to make 3 separate layers; the crust, filling and topping. But honestly, it came together in no time, and once refrigerated for 4-5 hours, it is ready to be served. I actually kept it in the fridge overnight.
Without further ado, let's make keto cheesecake.
What You’ll Need
For The Crust
For the crust, I used both almond flour and coconut flour, along with melted butter and a tiny amount of Erythritol, to sweeten the crust a little bit.
I made the crust twice, actually. For the first time, I didn't like the consistency; for the second time, it was perfect: 2 parts almond flour and 1 part coconut flour.
For The Filling
I used cold heavy cream, Philadelphia cream cheese, Erythritol to sweeten the filling, vanilla extract to add flavor and, of course, peanut butter. I used smooth peanut butter because I wanted my filling to be soft and smooth.
Ah, I almost forgot, I also used a tiny amount of Gelatine powder to help in improving the texture of this cake. The filling turned out AMAZING!
For The Topping
I just topped my cheesecake with some chopped pecan and shredded coconut only to decorate it. You may skip this topping, or you can add your favorite. Here are some suggestions:
Drizzle with melted chocolate: I carefully drizzled a slice with melted chocolate, and it was so delicious (see the photo below).
Top with Keto Nutella or Sugar-Free Raspberry Jam.
How To Make Easy Keto Peanut Butter Cheesecake
Make the crust
One: To make the crust, add the almond flour, coconut flour, erythritol and melted butter directly in a 20 cm springform pan.
Two: Mix all the crust ingredients well until combined.
Three: Spread the crust in the springform then firmly press on the crust to flatten it.
Make the filling
Four: 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.
Five: In a medium-sized bowl beat the heavy cream using the hand mixer on the highest speed until it becomes thick.
Six: Use another bowl to beat the cream cheese well using the hand mixer, then add the heavy cream and mix.
Seven: Add the peanut butter, vanilla extract and the dissolved gelatine while mixing.
Eight: Add the erythritol and mix well until everything is well combined.
Nine: Pour the filling on the crust and refrigerate for at least 8 hours.
Add the Topping
Ten: Chop the pecan and mix it with shredded coconut, then sprinkle it over the peanut butter cheesecake.
More Keto Cheesecake Recipes
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Recipe Card
Keto Peanut Butter Cheesecake
Equipment
Ingredients
Crust:
- 1 cup Almond flour
- ½ cup Coconut flour
- 3 tablespoon Melted butter
- 2 teaspoon Erythritol
Filling:
- 400 g Cream cheese , cold
- 1 cup Heavy cream
- ½ cup Peanut butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatine powder
- ¼ cup Water
- ¾ cup Erythritol
Topping:
- 3 tablespoon Pecan , chopped
- 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.1 cup Almond flour, ½ cup Coconut flour, 3 tablespoon Melted butter, 2 teaspoon Erythritol
- 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.1 teaspoon Gelatine powder, ¼ cup Water
- In a medium-sized bowl beat the heavy cream using the hand mixer on the highest speed until it becomes thick.1 cup Heavy cream
- Use another bowl to beat the cream cheese well using the hand mixer, then add the heavy cream and mix.400 g Cream cheese
- Add the peanut butter, vanilla extract and the dissolved gelatine while mixing.½ cup Peanut butter, 1 teaspoon Vanilla extract
- Add the erythritol and mix well until everything is well combined.¾ cup Erythritol
- 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.3 tablespoon Pecan, 3 tablespoon Shredded coconut
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