Keto Peanut Butter Cheesecake (Low-Carb, No-Bake Option)

Prepare crust: In a bowl, mix almond flour, melted butter, erythritol, and salt until crumbly.

For this step: 1 ½ cups almond flour, Pinch of salt, 2 tbsp powdered erythritol

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.

For this step: 16 oz cream cheese (softened), ½ cup natural peanut butter (unsweetened), 1 tsp vanilla extract, Crushed peanuts or whipped cream, ½ cup powdered erythritol or allulose, ½ cup heavy cream

Whip cream: In a separate bowl, whip heavy cream until soft peaks form, then fold into the peanut butter mixture.

For this step: ½ cup natural peanut butter (unsweetened), ½ cup heavy cream, Crushed peanuts or whipped cream

Assemble: Spread filling over the crust and smooth the top.

For this step: 1 ½ cups almond flour, ¼ cup melted butter, 2 tbsp powdered erythritol, Pinch of salt, 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

Chill: Refrigerate for at least 4 hours (overnight for best texture).

Serve: Garnish with whipped cream, chocolate drizzle, or chopped peanuts before serving.

For this step: Sugar-free chocolate drizzle, Crushed peanuts or whipped cream