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

Follow the steps. Check them off as you go.

1. Step 1Prepare crust: In a bowl, mix almond flour, melted butter, erythritol, and salt until crumbly.Use: 1 ½ cups almond flour, Pinch of salt, 2 tbsp powdered erythritol
2. Step 2Press 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).
3. Step 3Make filling: Beat softened cream cheese, peanut butter, erythritol, and vanilla until smooth.Use: 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
4. Step 4Whip cream: In a separate bowl, whip heavy cream until soft peaks form, then fold into the peanut butter mixture.Use: ½ cup natural peanut butter (unsweetened), ½ cup heavy cream, Crushed peanuts or whipped cream
5. Step 5Assemble: Spread filling over the crust and smooth the top.Use: 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
6. Step 6Chill: Refrigerate for at least 4 hours (overnight for best texture).
7. Step 7Serve: Garnish with whipped cream, chocolate drizzle, or chopped peanuts before serving.Use: Sugar-free chocolate drizzle, Crushed peanuts or whipped cream