THE BEST KETO CHOCOLATE PEANUT BUTTER CHEESECAKE

If you are a peanut butter LOVER you are going to love this keto chocolate peanut butter cheesecake recipe!

... With only 3.7g net carbs per serving and easy no-bake preparation, this cheesecake is a keeper!

Almond Meal/ Flour

Butter

Cocoa Powder

MAIN INGREDIENTS

Cream Cheese

Vanilla

Granulated Sweetener

LET'S MAKE CHOCOLATE PEANUT BUTTER CHEESECAKE

 CHOCOLATE PEANUT BUTTER CHEESECAKE

SERVINGS

12 slices

TYPE

Low-carb & keto

PREP TIME

4 hours and 10 minutes

NET CARBS

3.7g

How to make Chocolate Almond Flour Crust

STEP ONE

1

Combine all the crust ingredients together in a bowl until it is well combined and sticks together.

STEP TWO

2

Press the crust mixture firmly into the bottom of your cheesecake pan or pie pan with the palm of your hand.

How to make Peanut Butter Cheesecake Filling

STEP ONE

1

In a large mixing bowl stir together the sweetener and gelatin.

STEP TWO

2

pour the boiling water into the bowl to dissolve the gelatin and sweetener.

STEP THREE

3

Add the remaining filling ingredients to the bowl. Mix with the stick blender until smooth.

STEP FOUR

4

Remove ¼ cup of the filling and set it aside.

STEP FIVE

5

Pour the filling into the crust and spread it out with a spatula until level.

How to make Chocolate Swirl

STEP ONE

1

To make the chocolate swirl mix a spoonful of cocoa powder with the ¼ cup cheesecake filling you set aside.

STEP TWO

2

Drizzle the chocolate filling in a snake-like pattern over the top of the cheesecake.

STEP THREE

3

Run the tip of a knife, skewer, or chopstick through the top of the cheesecake in the same pattern but the opposite direction until you are satisfied with the pattern.

STEP FOUR

4

Cover the cheesecake and let it set in the refrigerator for 4-8 hours or until firm. Garnish the cheesecake with sweetened whipped cream or coarsely chopped peanuts.