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Keto Chocolate Peanut Butter Cheesecake Recipe

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★★★★★

4.7 from 119 reviews

This Keto Chocolate Peanut Butter Cheesecake is a rich, creamy, and indulgent low-carb dessert perfect for keto dieters and chocolate lovers alike. Featuring a chocolate almond flour crust and a luscious peanut butter cream cheese filling studded with sugar-free peanut butter cups, this no-sugar, keto-friendly cheesecake is baked to perfection and topped with melted sugar-free chocolate for an extra decadent finish.

Ingredients

Scale

Crust

  • 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

Filling

  • 24 oz Cream cheese (softened)
  • 1 cup Peanut butter (creamy natural)
  • 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)

Topping

  • 1/4 cup ChocZero Sugar-Free Chocolate Chips
  • 12 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 2 bags)

Instructions

  1. Preheat oven and prepare pan: 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 to prevent sticking.
  2. Make the crust: In a food processor, combine almond flour, Besti monk fruit sweetener, cocoa powder, and sea salt. Pulse until uniform. Add melted butter, egg, and vanilla extract, then process again until the mixture is fully combined, scraping down the sides as needed.
  3. Bake crust: Press the dough evenly into the bottom of the prepared springform pan. Prick the crust gently with a fork all over to prevent bubbling. Bake for about 10 minutes until set and no longer shiny. Remove and let cool for at least 10 minutes.
  4. Prepare the filling: In a large bowl, use a hand mixer to beat softened cream cheese with powdered Besti monk fruit sweetener at low to medium speed until fluffy. Beat in peanut butter and vanilla extract. Add eggs one at a time, continuing to beat at medium speed to avoid incorporating air bubbles.
  5. Fold in peanut butter cups: Gently fold chopped ChocZero sugar-free peanut butter cups into the filling using a rubber spatula.
  6. Assemble cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula. If desired to prevent cracks, wrap the bottom of the pan with foil and set inside a rimmed baking dish with warm water halfway up the sides of the springform pan.
  7. Bake the cheesecake: Bake for 30-35 minutes until the center is almost set but still jiggles slightly and the edges start to brown.
  8. Cool and loosen edges: Remove from oven and run a knife around the edges to loosen, but keep the springform pan edge on. Let cool at room temperature.
  9. Add peanut butter cup topping: Arrange whole peanut butter cups along the edges, then crumble remaining chopped peanut butter cups over the center, pressing them gently into the filling.
  10. Refrigerate to set: Refrigerate the cheesecake for at least 4 hours or preferably overnight until completely set. Do not remove the springform pan sides before chilling.
  11. Prepare optional chocolate drizzle: Using a double boiler on the stovetop, melt the sugar-free chocolate chips until smooth.
  12. Finish and serve: Drizzle the melted chocolate over the chilled cheesecake topping using a spoon or pastry bag for precision. Slice and serve chilled.

Notes

  • Make sure all eggs in the filling are at room temperature to prevent cracking and ensure smooth texture.
  • Using a springform pan is crucial for easy removal and maintaining cheesecake shape.
  • Wrapping the pan and using a water bath helps prevent cracking, but is optional.
  • The cheesecake is best refrigerated overnight for full set and flavor development.
  • Substitute sugar-free peanut butter cups if unavailable, but this may change sweetness and carb count.
  • Be careful not to overbeat the filling to avoid incorporating too much air, which can cause cracks.
  • Store leftover cheesecake in the refrigerator covered for up to 5 days.

Keywords: keto cheesecake, chocolate peanut butter cheesecake, low carb dessert, sugar free cheesecake, keto dessert, peanut butter cups cheesecake, keto chocolate dessert

Find it online: https://thefoodrecipe.com/keto-chocolate-peanut-butter-cheesecake-recipe/