This peanut butter cheesecake consists of a buttery almond flour crust and a filling made from cream cheese, natural peanut butter, and whipped cream. The recipe is prepared using a springform pan and can be finished as a no-bake dessert or placed in the oven for a different texture. Each portion is chilled before being garnished with sugar-free chocolate or crushed peanuts.

About This Recipe

The preparation begins by mixing almond flour, melted butter, erythritol, and a pinch of salt. This mixture is pressed into the bottom of a 9-inch springform pan and placed in the refrigerator or heated in the oven at 350°F. While the base sets, softened cream cheese is beaten with unsweetened peanut butter, sweetener, and vanilla extract. In a separate bowl, heavy cream is whipped and then folded into the peanut butter and cheese mixture.

The filling is spread over the crust in an even layer, and the surface is smoothed with a spatula. The pan is placed in the refrigerator for at least four hours to allow the components to firm together. The ingredients include heavy cream and natural peanut butter, which provide the primary fat content and the nutty profile of the dessert. Erythritol or allulose is incorporated into the filling during the mixing stage.

The cheesecake is portioned into slices and served chilled. The recipe is modified by adding cocoa powder to the filling or by substituting almond butter for the peanut butter. Optional toppings include sugar-free chocolate drizzle or a dollop of whipped cream added to the surface. The finished dessert is stored in the refrigerator or the freezer, and the crust remains at the base of each serving.

Why You’ll Love This Recipe

Creamy, nutty, and decadent
Sugar-free and gluten-free
Can be made baked or no-bake
Only 4 g net carbs per slice

What You’ll Need for This Keto Peanut Butter Cheesecake

Crust:
1 ½ cups almond flour
¼ cup melted butter
2 tbsp powdered erythritol
Pinch of salt
Filling:
16 oz cream cheese, softened
½ cup natural peanut butter (unsweetened)
½ cup powdered erythritol or allulose
1 tsp vanilla extract
½ cup heavy cream
Optional: 1 tbsp melted butter for extra richness
Topping (optional):
Sugar-free chocolate drizzle
Crushed peanuts or whipped cream

Step-by-Step Preparation

Prepare crust: In a bowl, mix almond flour, melted butter, erythritol, and salt until crumbly.
Press and chill: Press mixture into a 9-inch springform pan and refrigerate for 15–20 minutes (or bake at 350°F for 8–10 minutes if preferred).
Make filling: Beat softened cream cheese, peanut butter, erythritol, and vanilla until smooth.
Whip cream: In a separate bowl, whip heavy cream until soft peaks form, then fold into the peanut butter mixture.
Assemble: Spread filling over the crust and smooth the top.
Chill: Refrigerate for at least 4 hours (overnight for best texture).
Serve: Garnish with whipped cream, chocolate drizzle, or chopped peanuts before serving.

FAQ

Can I use crunchy peanut butter?
Yes — it adds texture, but smooth peanut butter creates a creamier finish.
Can I freeze this cheesecake?
Absolutely. Slice and freeze individually for up to 2 months.
Is natural peanut butter keto-friendly?
Yes, as long as it has no added sugar or palm syrup — check the label.
Can I make it dairy-free?
You can substitute cream cheese with a dairy-free keto cream cheese alternative and use coconut cream instead of heavy cream.

Variations & Substitutions

Add cocoa powder to the filling for a peanut butter chocolate version.
Replace peanut butter with almond butter for a nut-free option.
Use pecan meal instead of almond flour for a richer crust.

Serving Suggestions

Serve chilled with whipped cream or drizzle sugar-free caramel sauce on top.
Pairs perfectly with a hot Keto Pumpkin Spice Latte or an iced coffee for dessert.

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