Keto Peanut Butter Cheesecake

Dive into a creamy, luscious Keto Peanut Butter Cheesecake that's low in carbs but high in flavor. This dessert combines the rich taste of peanut butter with a smooth cheesecake texture, all within your keto goals.

Course Desserts

Cuisine American

Keyword keto dessert, Keto Peanut Butter Cheesecake, Low Carb Cheesecake, Peanut Butter Cheesecake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 410kcal

Equipment

9-inch springform pan
Medium mixing bowl
Large mixing bowl
Electric mixer
Measuring cups and spoons
Spatula

Ingredients

For the crust:

1 ½ cups almond flour 150g
¼ cup unsalted butter, melted 60ml
1 tablespoon granulated erythritol 14g

For the filling:

24 ounces cream cheese, softened 680g
1 cup natural peanut butter (no sugar added) 250g
1 cup powdered erythritol 160g
½ cup sour cream 120ml
3 large eggs
1 teaspoon vanilla extract 5ml

For the topping (optional):

¼ cup roasted peanuts, chopped 30g
2 tablespoons sugar-free chocolate chips 30g

Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the almond flour, melted butter, and granulated erythritol until a crumbly dough forms. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10-12 minutes or until lightly golden. Remove from oven and let cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the peanut butter and powdered erythritol, and continue beating until well combined and creamy.
Add the remaining ingredients: Mix in the sour cream and vanilla extract. Then, one at a time, add the eggs, beating well after each addition until the ingredients are fully incorporated and the mixture is smooth.
Combine: Pour the filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake: Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Garnish (optional): Before serving, sprinkle the top with chopped roasted peanuts and sugar-free chocolate chips for extra crunch and flavor.
Serve: Slice the cheesecake and serve chilled.

Notes

Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your cheesecake.

The cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 1 month. Thaw overnight in the refrigerator before serving if frozen.

For a peanut-free version, substitute the peanut butter with almond butter or another nut butter of your choice. Adjust net carbs accordingly.

Nutrition