Are you craving a decadent dessert that fits your low-carb lifestyle? Look no further than the keto peanut butter cheesecake! This recipe offers a delightful combination of creamy peanut butter and rich cheesecake flavors without the guilt of added sugar and excessive carbs. Whether you're a seasoned keto enthusiast or just starting your low-carb journey, this cheesecake is sure to become a favorite.
Why Choose Keto Peanut Butter Cheesecake?
This keto peanut butter cheesecake is a great option for several reasons:
- Low Carb: It's designed to fit within a ketogenic diet, typically containing only a few net carbs per serving.
- Sugar-Free: This recipe relies on alternative sweeteners like erythritol, monk fruit sweetener, or stevia to provide sweetness without spiking your blood sugar.
- Delicious Flavor: The combination of peanut butter and cheesecake is a classic for a reason. This recipe captures the essence of that flavor profile in a keto-friendly way.
- Versatile: You can customize this recipe to your liking by adding chocolate, nuts, or other toppings.
No-Bake Keto Peanut Butter Cheesecake
For a simple, refreshing treat, the no-bake version is an excellent choice. It's perfect for hot summer days when you don't want to turn on the oven.
Ingredients
- For the Crust:
- Almond flour
- Cocoa powder
- Sweetener (erythritol, monk fruit, or stevia)
- Melted butter
- For the Filling:
- Cream cheese (room temperature)
- Peanut butter (creamy or chunky)
- Sweetener (erythritol, monk fruit, or stevia)
- Heavy cream
- Gelatin
- Vanilla extract (optional)
- For the Topping (optional):
- Sugar-free chocolate chips
- Coconut oil or butter
Instructions
- Prepare the Crust: Mix almond flour, cocoa, sweetener, and melted butter in a 9-inch springform pan. Press the mixture firmly to form a crust.
- Make Stabilized Whipped Cream: Combine gelatin and cold water in a small pan and let stand until thick. Heat over low heat, stirring until the gelatin dissolves. Cool slightly. Whip heavy cream with powdered sweetener until slightly thick. Slowly add the cooled gelatin mixture to the whipped cream and whip until stiff peaks form.
- Create the Filling: Ensure cream cheese and peanut butter are at room temperature. Beat them together until smooth and creamy. Add sweetener and vanilla extract (if using) and mix well. Gently fold in the stabilized whipped cream.
- Assemble the Cheesecake: Spread the filling evenly over the crust in the springform pan.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Garnish (optional): Melt sugar-free chocolate chips with coconut oil or butter and drizzle over the cheesecake. Alternatively, sprinkle with chopped nuts or chocolate chips.
Keto Peanut Butter Cheesecake Bars
If you prefer a portable and easy-to-serve option, keto peanut butter cheesecake bars are a great alternative.
Ingredients
- For the Crust:
- Almond flour
- Melted butter
- Confectioners sweetener (erythritol or monk fruit)
- Vanilla extract (optional)
- For the Filling:
- Cream cheese (room temperature)
- Peanut butter (creamy)
- Confectioners sweetener (erythritol or monk fruit)
- Vanilla extract
- Egg
- For the Chocolate Topping:
- Lily's sugar-free chocolate chips
- Melted butter
Instructions
- Prepare the Pan: Line an 8x8 inch baking pan with foil or parchment paper.
- Make the Crust: Combine melted butter, almond flour, confectioners sweetener, and vanilla extract (if using). Press the dough into the bottom of the prepared pan and bake at 350°F (175°C) for 7 minutes. Let the crust cool completely.
- Create the Filling: Beat together cream cheese, peanut butter, confectioners sweetener, vanilla extract, and egg until smooth and creamy. Spread the filling evenly over the cooled crust.
- Bake: Bake at 350°F (175°C) for 30-33 minutes, or until the cheesecake is set. Cool completely.
- Prepare the Chocolate Topping: Melt Lily's sugar-free chocolate chips with melted butter until smooth. Pour over the cooled cheesecake bars and spread evenly.
- Chill: Refrigerate for at least 2 hours before cutting into bars.
Baked Keto Peanut Butter Cheesecake
For a more traditional cheesecake experience, a baked keto peanut butter cheesecake is the way to go.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- For the Chocolate Crust:
- Almond flour
- Cocoa powder
- Sweetener
- Butter
- For the Cheesecake Filling:
- Cream cheese (room temperature)
- Peanut butter (creamy)
- Sweetener
- Eggs
- Vanilla extract
- Sour cream (optional)
- Optional Topping:
- Sugar-free chocolate chips
- Heavy cream
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Wrap the outside of an 8-inch springform pan with foil. Combine crust ingredients in a food processor and process until a smooth dough forms. Press the dough into the bottom of the prepared pan and bake for 10 minutes.
- Make the Cheesecake Filling: Combine filling ingredients in a food processor and process until smooth. Pour into the par-baked crust.
- Bake: Add an inch of hot water to a large rimmed pan to create a water bath. Place the cheesecake into the pan carefully. Reduce oven temperature to 325°F (160°C). Bake for 70 minutes, or until the center only jiggles slightly.
- Cool: Let the cheesecake cool completely before refrigerating.
- Optional Topping: Melt sugar-free chocolate chips with heavy cream and drizzle over the cheesecake.
Tips for the Perfect Keto Peanut Butter Cheesecake
- Use Room Temperature Ingredients: This is crucial for a smooth and creamy cheesecake. Let your cream cheese and peanut butter soften at room temperature before mixing.
- Don't Overmix: Overmixing the cheesecake batter can incorporate too much air, causing cracks or sinking. Mix until just combined.
- Sweeten to Taste: Adjust the amount of sweetener to your preference. Taste the filling before baking or chilling and add more sweetener if needed.
- Chill Thoroughly: Chilling the cheesecake for at least 4 hours, or overnight, is essential for it to set properly.
Variations and Add-Ins
- Chocolate: Add sugar-free chocolate chips to the filling or drizzle melted chocolate over the top.
- Nuts: Sprinkle chopped nuts, such as peanuts, almonds, or pecans, on top of the cheesecake.
- Extracts: Add a few drops of vanilla extract, peanut butter extract, or almond extract to enhance the flavor.
- Swirls: Swirl in sugar-free caramel sauce or chocolate sauce for a decorative and flavorful touch.
Storing Your Keto Peanut Butter Cheesecake
- Refrigerate: Store leftover cheesecake in the refrigerator for up to 3 days in an airtight container.
- Freeze: For longer storage, freeze the cheesecake for up to 3 months. Pre-slice it before freezing so you can easily take out a slice at a time.
Nutritional Information
Nutritional information will vary depending on the specific ingredients and sweeteners used. However, a typical slice of keto peanut butter cheesecake contains approximately:
- Calories: 300-500
- Net Carbs: 3-6 grams
- Fat: 25-40 grams
- Protein: 10-15 grams
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #peanut #butter #cheesecake #recipe