Keto Peanut Butter Cheesecake Recipe
This keto peanut butter cheesecake recipe is amazing! Cheesecake is probably the most popular option for dessert for keto dieters because it’s very easy to substitute the sugar with a keto-friendly sweetener. Also, since cream cheese is high in fats, it can totally fit in your keto diet and lifestyle.
This keto peanut butter cheesecake is a low-carb dessert and it’s easy to make. It has a lot of traditional flavors but without all the sugar, you can eat it without feeling guilty.
Ingredients for keto peanut butter cheesecake:
For the crust
¼ cup butter, melted
1 cup almond flour
1 tablespoon monk fruit sweetener
For the cheesecake
8 ounces cream cheese, room temperature
⅔ cup monk fruit sweetener (or other sweeteners)
½ cup peanut butter
1 teaspoon vanilla extract
3 eggs at room temperature
How To Soften Cream Cheese?
Take the cream cheese out of the fridge and place it on the counter for half an hour before using it. This will help the cream cheese soften. Another way to soften the cream cheese is to unwrap it and put it in a microwave for 15-20 seconds on medium heat.
Soften the cream cheese will definitely blend together well with the other ingredients, unlike when fresh from the fridge – it will have so many lumps and the texture of the cheesecake won’t be as tasty and good.
How To Make A Keto Peanut Butter Cheesecake
Preheat the oven to 350 degrees. Spray your 7.5-inch springform pan with a non-stick cooking spray.
Mix the butter, almond flour, and monk fruit sweetener together in order to prepare the crust. Then, put the mixture into the springform pan and press it. Bake in the oven for 10 minutes. Remove the pan from the oven and allow it to cool down.
Combine the cream cheese, peanut butter, and monk fruit sweetener together and mix them with a mixer with a whisk attachment for 2 minutes. Then, add the eggs and vanilla and continue with the mixing. Transfer the mixture to the springform pan and spread it evenly.
Bake it at 350 degrees for 40 to 45 minutes. Then, remove it from the oven and allow it to cool down, and put it in the fridge for at least 2 hours before serving.
How To Make The Cheesecake Without Baking
Prepare the filling as directed previously, but do not add any eggs. There aren’t any eggs in the no-bake keto peanut butter cheesecake.
Then, add 3/4 tablespoons of Xanthan Gum or Unflavored Gelatin to 1 cup boiling hot water. Mix until everything is dissolved. Pour the water into the cheesecake mixture slowly and mix with an electric mixer at the same time. Mix it until everything is combined well. Pour the mixture into the pan and allow it to chill in the fridge for at least 5 hours or overnight.
YIELD: 8 SERVING SIZE: 1
Amount Per Serving keto peanut butter cheesecake: CALORIES: 330 TOTAL FAT: 28g TRANS FAT: 0g CARBOHYDRATES: 6g NET CARBOHYDRATES: 3g FIBER: 3g SUGAR ALCOHOLS: 0g PROTEIN: 11g
Enjoy your keto peanut butter cheesecake and let us know how you liked it!