Keto Peanut Butter Cheesecake (Low-Carb, No-Bake Option) is a rich, creamy dessert packed with bold peanut butter flavor and a smooth cheesecake filling without the sugar. This Keto Peanut Butter Cheesecake (Low-Carb, No-Bake Option) recipe delivers effortless prep, a decadent texture, and clean low-carb ingredients, making it perfect for parties, meal prep, and anyone craving a guilt-free keto dessert that tastes insanely indulgent.

About This Recipe

This Keto Peanut Butter Cheesecake is the dessert that makes everyone at the table forget it’s low-carb. It’s silky, luscious, and perfectly balanced between nutty and sweet — the kind of dessert that feels indulgent but doesn’t wreck your macros.

The crust is buttery and crisp, made from almond flour and a touch of erythritol. The filling? A dream mix of cream cheese, natural peanut butter, and heavy cream whipped to perfection. Each bite melts into that smooth peanut butter flavor followed by a subtle tang of cheesecake — pure heaven for keto lovers.

What’s great about this recipe is its versatility. You can bake it for a classic New York-style texture or skip the oven completely and make it no-bake style — just chill and serve. Both versions deliver that creamy, rich mouthfeel you expect from a real cheesecake, minus the carbs.

And the macros? Shockingly good. Each slice is high in healthy fats and protein, making it both satisfying and energizing. Perfect for a special occasion, a weekend treat, or even meal prep (yes, it freezes beautifully).

Top it with sugar-free chocolate drizzle, chopped peanuts, or a dollop of whipped cream for the full experience. If Thanksgiving pies are too traditional for you — this is your show-stopping keto dessert alternative.

Also Read: Thirty Birthday Cakes You Need to Try!

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

Ingredients

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

Instructions

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 175°C/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.

Nutrition (per serving)

Calories: 390
Fat: 36 g
Protein: 9 g
Net Carbs: 4 g
Fiber: 2 g

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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