Description
This Keto Chocolate Peanut Butter Cheesecake combines the rich flavors of creamy peanut butter and chocolate in a low-carb, sugar-free dessert. Made with almond flour crust, natural peanut butter, and sugar-free chocolate peanut butter cups, this cheesecake is perfect for keto dieters craving a decadent treat without the guilt.
Ingredients
Scale
For the Crust
- 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
For the Filling
- 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)
For the Topping
- 1/4 cup ChocZero Sugar-Free Chocolate Chips
- 12 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 2 bags)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper or grease it well.
- Make the Crust Mixture: In a food processor, combine almond flour, Besti Monk Fruit Allulose Blend, cocoa powder, and sea salt. Pulse until well combined and uniform.
- Add Wet Ingredients to Crust: Add melted butter, egg, and vanilla extract to the dry crust mixture. Process again until the dough is uniform, scraping sides as needed.
- Form and Bake the Crust: Press the crust dough evenly into the bottom of the prepared pan. Prick the surface gently with a fork. Bake for about 10 minutes until set and no longer shiny. Allow to cool for at least 10 minutes.
- Prepare the Filling: In a large bowl, beat softened cream cheese with powdered Besti at low to medium speed using a hand mixer until fluffy.
- Incorporate Peanut Butter and Eggs: Beat in peanut butter and vanilla extract. Then add eggs one at a time, mixing at medium speed to avoid air bubbles.
- Fold in Chopped Peanut Butter Cups: Using a rubber spatula, gently fold in the chopped sugar-free peanut butter cups.
- Assemble the Cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula.
- Optional Water Bath Setup: To prevent cracking, wrap the bottom of the pan with foil and place it inside a rimmed baking dish. Pour warm water halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake for 30-35 minutes until the center is almost set but still slightly jiggly and the edges begin to brown.
- Cool and Edge Separation: Remove from oven and run a knife around edges if they are stuck. Cool the cheesecake in the pan to room temperature without removing the springform edge.
- Add Peanut Butter Cups Topping: Arrange whole peanut butter cups around the edges, then crumble remaining chopped cups over the center, pressing gently into the filling.
- Chill Until Set: Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set. Do not remove from pan before chilling.
- Optional Chocolate Drizzle: Melt sugar-free chocolate chips in a double boiler on stovetop. Drizzle melted chocolate over cheesecake using a spoon or pastry bag.
Notes
- Room temperature eggs help create a smoother filling and prevent curdling.
- Using a water bath helps reduce cracking on the cheesecake surface.
- Keep the mixer speed moderate to avoid incorporating too much air into the batter.
- Make sure to chill the cheesecake fully before serving to achieve the best texture.
- Use sugar-free chocolate and sweeteners to keep the recipe keto-friendly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: keto cheesecake, chocolate peanut butter cheesecake, low carb dessert, sugar-free dessert, keto dessert, peanut butter cups cheesecake
