Peanut butter cheesecake HAS to be one of the most decadent desserts ever created. Nothing says delicious quite like the combination of peanut butter and cream cheese in this amazing chilled treat. Don’t settle for a bland dessert menu, kick things up a notch with this sweet little dessert!
It’s hard to pinpoint what you’ll love most about this recipe. Maybe it’s the creamy natural peanut butter combined with the perfect amount of powdered erythritol for the ultimate sweetness, OR it may be the fact that this recipe requires absolutely no cook time. Zero. Nada. When it comes to fast and easy recipes, this peanut butter cheesecake should be at the top of your list. It’s hard to resist its delicious flavor and creamy smooth texture.
Creamy Peanut Butter Cheesecake is the Ultimate Keto Low Carb Sugar-Free Dessert! It’s got that sweet and salty bite that just can’t be beaten! Not only decadent for any special occasion, but no baking required makes it look like you spent hours in the kitchen!
Ingredients
Crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 4 tbsp butter melted
- 1/4 cup Swerve sweetener
Filling
- 1/4 cup water
- 1 tsp gelatin
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia
- 1 cup peanut butter unsweetened
- 16 oz cream cheese softened
- 1/2 tsp Toffee flavored liquid stevia
Optional Topping
- 6 low carb Peanut Butter Cups chopped
- 2 oz Sugar-Free Chocolate melted
Instructions
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Place all the crust ingredients into a food processor and process until fine crumbs. Press into an 8 inch spring form pan lined with parchment. Set aside.
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Boil the water and gelatin and continue to simmer and stir until it’s completely dissolved. Set aside to cool.
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Pour the heavy cream, vanilla extract and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside.
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To the same bowl of the stand mixer add the peanut butter, cream cheese and toffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again then add the whipped cream and blend on high until well combined. Pour into crust.
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Refrigerate for 3 hours. When ready to serve, add optional toppings if desired. Enjoy!
Recipe Notes
Net Carbs: 8g
