Ingredients

1 1/2 cups Wholesome Yum blanched almond flour

1/4 cup Besti Monk Fruit Allulose Blend

3 tbsp Dutch processed cocoa powder

1/8 tsp sea salt

1/4 cup unsalted butter, melted

1 large egg

1 tsp vanilla extract

24 oz cream cheese, softened

1 cup creamy natural peanut butter

1 cup Besti powdered Monk Fruit Allulose Blend

3 large eggs, at room temperature

1 tsp vanilla extract

9 individual ChocZero sugar-free peanut butter cups, chopped (1.5 bags)

1/4 cup ChocZero sugar-free chocolate chips

12 individual ChocZero sugar-free peanut butter cups, chopped (2 bags)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper or grease it well.

Step 2: For the crust, combine almond flour, Besti, cocoa powder, and sea salt in a food processor. Pulse until the mixture is uniform.

Step 3: Add melted butter, 1 egg, and 1 tsp vanilla extract to the processor. Process again until the dough is well combined, scraping the sides as needed.

Step 4: Press the dough evenly into the bottom of the prepared pan. Prick the surface gently all over with a fork. Bake for about 10 minutes until set and no longer shiny. Let cool for at least 10 minutes.

Step 5: Meanwhile, beat the softened cream cheese and powdered Besti together in a large bowl at low to medium speed until fluffy using a hand mixer.

Step 6: Beat in the peanut butter and vanilla extract. Then add the eggs one at a time, keeping the mixer on medium speed to avoid incorporating too much air.

Step 7: Fold in the 9 chopped peanut butter cups gently with a rubber spatula.

Step 8: Pour the filling over the cooled crust and smooth the top evenly.

Step 9: (Optional) To prevent cracks, wrap the springform pan’s bottom with foil and place it in a rimmed baking dish filled halfway with warm water.

Step 10: Bake for 30–35 minutes until the center is almost set but still slightly jiggly, and the edges start to brown.

Step 11: Remove from the oven. If the edges stick to the pan, run a knife around them, but keep the springform ring on. Let the cheesecake cool to room temperature in the pan.

Step 12: Arrange the 12 whole peanut butter cups around the edges of the cheesecake. Crumble the remaining chopped cups over the center and press gently into the filling.

Step 13: Refrigerate the cheesecake for at least 4 hours, preferably overnight, until completely set. Do not remove it from the pan until chilled.

Step 14: For the optional topping, melt the chocolate chips in a double boiler on the stove.

Step 15: Drizzle the melted chocolate over the peanut butter cheesecake using a spoon or pastry bag for a precise finish.

Tips & Variations

To prevent cracks, use the water bath method described in step 9 for even baking and moisture.

You can substitute the peanut butter cups with other sugar-free chocolate or nut toppings if desired.

Make sure cream cheese and eggs are at room temperature for a smoother filling.

For extra richness, add a teaspoon of espresso powder to the crust mixture.

FAQs

Can I use a different sweetener?

Yes, you can substitute the Besti Monk Fruit Allulose Blend with another keto-friendly sweetener like erythritol, but adjust quantities according to its sweetness level.

How do I avoid cracks in my cheesecake?

Prevent cracks by baking the cheesecake in a water bath, not over-mixing the batter, and letting it cool gradually to room temperature before refrigerating.