Keto Peanut Butter Cheesecake (Low-Carb, No-Bake Option)
A rich, creamy, and irresistible keto cheesecake that combines the best of two worlds — peanut butter and cheesecake — in one sugar-free, low-carb masterpiece.
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.