Are you craving a decadent dessert that won't derail your keto lifestyle? Get ready to experience the most incredible low carb peanut butter cheesecake that proves healthy eating doesn't mean sacrificing flavor! This mind-blowing recipe combines the rich, creamy texture of classic cheesecake with the irresistible taste of peanut butter, all while keeping your carb count impressively low. Prepare to transform your dessert game with a treat that's so delicious, you won't believe it's actually good for you!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Keto
Serves: 10 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup peanut butter
- 1 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lightly greasing it with butter or cooking spray.
- For the crust, mix almond flour and 1/4 cup erythritol in a medium bowl. Pour in melted butter and stir until the mixture resembles coarse crumbs.
- Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or flat measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Add peanut butter and 1 cup erythritol to the cream cheese, mixing until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in vanilla extract and mix until the batter is completely smooth and well combined.
- Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform sides.
- Slice into 10 servings and optionally garnish with a drizzle of sugar-free chocolate or additional chopped peanuts.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature for the smoothest, most luxurious cheesecake texture.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent a dense, tough cheesecake.
- Water Bath Option: For an extra creamy texture, consider using a water bath by placing the springform pan in a larger pan filled with hot water while baking.
- Cooling is Crucial: Allow the cheesecake to cool slowly to prevent cracking. The gradual cooling helps the cheesecake set perfectly.
- Chill Thoroughly: Refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld and the texture to become perfectly firm.
- Clean Cuts: Use a hot, clean knife wiped between each slice for perfect, smooth cheesecake servings.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert for meal prep or entertaining.
Nutrition Facts
Calories: 432kcal
Carbohydrates: 10g
Protein: 24g
Fat: 37g
Saturated Fat: 18g
Cholesterol: 120mg
