Ingredients

1 1/2 cups Wholesome Yum Blanched Almond Flour

1/4 cup Besti Monk Fruit Allulose Blend

3 tbsp Dutch processed cocoa powder

1/8 tsp Sea salt

1/4 cup Unsalted butter (melted)

1 large Egg

1 tsp Vanilla extract

24 oz Cream cheese (softened)

1 cup Peanut butter (creamy natural)

1 cup Besti Powdered Monk Fruit Allulose Blend

3 large Eggs (at room temperature)

1 tsp Vanilla extract

9 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 1.5 bags)

1/4 cup ChocZero Sugar-Free Chocolate Chips

12 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 2 bags)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper or grease it well.

Step 2: In a food processor, combine almond flour, Besti Monk Fruit Allulose Blend, cocoa powder, and sea salt. Pulse until well mixed.

Step 3: Add melted butter, egg, and vanilla extract to the mixture. Process again until uniform, scraping the sides as needed.

Step 4: Press the dough evenly into the bottom of the prepared pan and prick gently with a fork. Bake for about 10 minutes until set and no longer shiny. Let cool for at least 10 minutes.

Step 5: In a large bowl, use a hand mixer to beat the softened cream cheese and powdered Besti together at low to medium speed until fluffy.

Step 6: Beat in the peanut butter and vanilla extract. Then add eggs one at a time, mixing at medium speed to avoid air bubbles.

Step 7: Fold in the chopped 1.5 bags of ChocZero Peanut Butter Cups with a rubber spatula.

Step 8: Pour the filling over the crust and smooth the top with a spatula.

Step 9: (Optional) Wrap the pan’s bottom with foil and place it inside a rimmed baking dish filled halfway with warm water to prevent cracking.

Step 10: Bake for 30-35 minutes until the center is almost set but still slightly jiggly, and the edges begin to brown.

Step 11: Remove from oven and run a knife around the edge if stuck. Let cool to room temperature in the pan (do not remove the springform ring yet).

Step 12: Arrange whole peanut butter cups along the cheesecake edges; crumble and sprinkle the remaining chopped cups over the center, gently pressing them into the filling.

Step 13: Refrigerate for at least 4 hours or overnight until fully set. Keep the cheesecake in the pan while chilling.

Step 14: (Optional) Melt chocolate chips in a double boiler and drizzle over the top along with additional chopped peanut butter cups for decoration.

Tips & Variations

Use room temperature eggs and cream cheese for a smooth, lump-free filling.

Substitute almond flour with finely ground pecans or walnuts for a different nutty crust flavor.

To prevent cracks, bake with a water bath or avoid mixing at high speed to reduce air bubbles.

For a crunchy topping, add chopped roasted peanuts along with the peanut butter cups.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute regular sugar, but it will increase the carb content and affect the keto aspect of the cheesecake.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake in a water bath or wrap the pan with foil and place it in a larger pan with warm water. Also, avoid mixing at high speed to minimize air bubbles.