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.
Keto Peanut Butter Cheesecake (Low-Carb, No-Bake Option)
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
Topping (optional)
- 1 tbsp melted butter (for extra richness)
- 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 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.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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