Low-carb eating doesn’t mean having to give up your favorite desserts. The recipe below will satisfy even the strongest cravings. It’s a rich, peanut butter-flavored cheesecake with an almond flour crust. I just know you're going to love this one.
Sometimes when I’m feeling super decadent, I make a simple dark chocolate ganache to spread on top. It’s a chocolate peanut butter cup cheesecake delight that I could eat every day of my life. If you don’t want to make ganache, you could just shave dark chocolate into curls over the top.
Low-Carb Peanut Butter Cheesecake
8
15 minutes, plus 2 hours to chill
35 minutes
2 hours and 50 minutes
For the crust
Cooking spray
3 tablespoons melted butter
1 tablespoon granulated sweetener (like Swerve)
1 cup almond flour
For the filling
16 oz. softened cream cheese
1/3 cup sour cream
1/2 cup heavy whipping cream
1 ½ cups creamy peanut butter
½ cup granulated sweetener (like Swerve)
2 large eggs
2 teaspoons vanilla extract
pinch of salt
Preheat the oven to 350º F. Spray a 9-inch pie dish with cooking spray.
Make the crust. In a medium bowl. Stir together the melted butter, sweetener and almond flour until incorporated. Transfer the mixture to the prepared pie dish, pressing it into an even layer over the bottom and up the sides of the pan. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool on a rack for a few minutes. Chill in the refrigerator until ready to fill.
When you're ready to make the filling and bake the cheesecake, preheat the oven to 325º F.
To make the filling, combine the cream cheese, sour cream, heavy cream, peanut butter, sweetener, eggs, vanilla and salt in a food processor and process until well combined and smooth.
Transfer the filling mixture to the cooled crust, spreading it into an even layer. Bake in the preheated oven for 20 to 25 minutes, until the center is just set. Remove from the oven and let cool on a rack. Chill for at least 2 hours or overnight. Serve chilled.
Pro-tip: Cover with chocolate glaze
