Keto Peanut Butter Cheesecake

Must Try


This keto peanut butter cheesecake is so easy to make! It is super creamy and indulgent and does not require baking. Only 15 minutes prep and 4.7g net carbs.

a slice of Keto Peanut Butter cheesecake

Peanut butter is one of my great loves. From sugar free peanut butter cookies to keto peanut butter blondies and brownies to peanut butter smoothie, fudge and mousse, I have got peanut butter recipes galore on my website.

It was time to add another one. I just can’t help myself!

This low carb peanut butter cheesecake recipe is not only great because it contains peanut butter, but also because it is a no bake cheesecake. This means it’s super easy to assemble and you don’t have to turn on the oven or worry about it splitting.

My whole family loved the recipe. It is super creamy, indulgent and very, very satisfying. It’s not overly sweet either. Using a salted peanut butter gave it that little extra oomph. If your peanut butter is unsalted, be sure to add a punch of salt to the mix!

Ingredients

ingredients for peanut butter cheesecake measured into bowls
  • Almond flour: Both fine almond flour and ground almonds work equally well.
  • Powdered sweetener: I used an erythritol monk fruit sweetener blend. You can also use allulose or a sweetener of your choice. Just make sure it’s powdered!
  • Peanut butter: I used a smooth and creamy peanut butter. If your peanut butter is unsalted, also add a pinch of salt to the recipe.
  • Cream cheese: Should be room temperature and a creamy variety. I always use Philadelphia for my cheesecakes.
  • Heavy cream: That’s double cream in the UK.
  • Gelatine
  • Butter
  • Vanilla extract
  • Sugar free chocolate or 90% dark chocolate (for the topping)

How to make keto peanut butter cheesecake

almond flour, butter and sweetener blended in a bowl

Crust

Line the base of a springform pan (20 cm diameter) with parchment paper.

Mix the ground almonds/almond flour with the butter, sweetener and vanilla.

Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.

whipped cream in a bowl

Filling

Whip the cream until just below stiff peaks. Set aside.

peanut butter cheesecake mix

Now blend the cream cheese, peanut butter and powdered sweetener in a large mixing bowl until smooth.

Note – I used a hand-held electric mixer for the entire recipe.

dissolved gelatine in a bowl with a spoon

Dissolve the gelatine according to your manufacturer’s instructions. Mine dissolved in 2 tbsp hot water.

Immediately pour liquid gelatine into the peanut butter cream cheese mix (before it sets), add the whipped cream and blend briefly to combine.

cheesecake mix in a bowl

Spoon the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge. Don’t remove the springform until the no bake peanut butter cheesecake has set fully!

cheesecake mix in a cake pan

Toppings

I decorated the cake just before serving with crumbled keto ginger cookies and drizzled melted dark chocolate.

To make the keto chocolate drizzle, melt sugar free chocolate chips or 90% dark chocolate with ½ tsp coconut oil (or butter) in a water bath or the microwave (30 seconds, then 10 second intervals. Remove BEFORE fully melted). Stir, then let sit and cool to lukewarm.

Fill the melted chocolate mix into a ziplock bag, snip off a corner and drizzle over the cake. 

In terms of cookies, my keto gingerbread cookies would also work well, as would these keto sugar cookies and of course my keto peanut butter cookies.

Or simply top with a few keto chocolate chips or grated dark chocolate!

Recipe tips

Keep the cream cheese at room temperature. It is easier to blend and combines better with the rest of the ingredients. I used Philadelphia, which I find is smoother than other brands.

Make sure the gelatine is completely dissolved and has absolutely no lumps.

If possible, chill the cheesecake in the fridge overnight. To ensure it cuts well and is 100% set, place it in the freezer for 30 minutes before serving. Only then remove the springform and decorate.

taking a slice of low carb peanut butter cheesecake from a platter

Recipe variations

Make a keto peanut butter cheesecake pie: Use the crust from my Keto Pecan Pie. Let the crust cool, then add the peanut butter cheesecake filling and proceed with the recipe.

Want to lower the carbs? Omit the crust. Either fill the sugar free cheesecake mix into the springform and slice as a cake or simply pipe into individual dessert cups.

Or how about chocolate peanut butter cheesecake fat bombs? Pipe the cream cheese peanut filling onto parchment paper, drizzle with the chocolate topping and freeze.

Baked peanut butter cheesecake: Instead of the gelatine, add 2 eggs. Bake for about 45 minutes at 180C / 350F or until the filling has set.

The recipe would also work with almond butter or sunflower seed butter.

How to store low carb cheesecake

I recommend that you store the cheesecake in the fridge for up to 3 days. Alternatively, freeze it for up to 3 months.

More easy keto cheesecake recipes

I am a huge lover of cheesecake recipes and have a ton of sugar free cheesecake recipes on my website. Here is a selection:

Tried this recipe? Give it a star rating below!

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Keto Peanut Butter cheesecake topped with melted chocolate drizzle and cookie crumbles

Keto Peanut Butter Cheesecake

from sugarfreelondoner.com

This keto no bake cheesecake is a must make for all peanut butter lovers! It has a buttery crust and a super silky peanut butter filling. I have topped it with a sugar free chocolate drizzle and crushed keto cookies.

Prep Time 15 mins

Chilling time 4 hrs

Total Time 4 hrs 15 mins

Course Dessert

Cuisine American, British

Servings 12

Calories 388 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Line the base of a springform (20 cm diameter) with parchment paper.

  • Make the crust: Mix the ground almonds/almond flour with the butter, sweetener and vanilla.

  • Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.

  • Whip the cream until just below stiff peaks. Set aside.

  • Blend the cream cheese, peanut butter and powdered sweetener until smooth with a hand mixer.

  • Dissolve the gelatine according to your manufacturer’s instructions. Mine dissolved in 2 tbsp hot water.

  • Immediately pour liquid gelatine into the peanut butter mix (before it sets), add the whipped cream and blend briefly to combine.

  • Spoon the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.

  • Decorate your cake with optional crumbled biscuits and/or drizzled melted dark chocolate. Instructions for chocolate drizzle are in the recipe notes!

Notes

4.7g net carbs per slice. Makes 12 slices.  Nutrition calculated without optional toppings.  To make the chocolate drizzle, melt the sugar free chocolate chips or 90% dark chocolate with ½ tsp coconut oil in a water bath or the microwave (30 seconds, then 10 second intervals. Remove BEFORE fully melted). Stir, then let sit and cool to lukewarm. Fill the melted chocolate mix into a ziplock bag, snip off a corner and drizzle over the cake.  Important: Keep the cream cheese at room temperature. It is easier to blend and combines better with the rest of the ingredients. I used Philadelphia, which I find is smoother than other brands. Make sure the gelatine is completely dissolved and has absolutely no lumps. If possible, chill the cheesecake in the fridge overnight. To ensure it cuts well and is 100% set, place it in the freezer for 30 minutes before serving. Only then remove the springform and decorate. Store the cheesecake in the fridge for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Calories: 388kcalTotal Carbohydrates: 7.3gProtein: 11.2gFat: 37.9gFiber: 2.8gSugar: 3g

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