DURATION:
Prep Time:15 mins
Total Time:15 mins
Servings:16 slices
Calories: 439
INGREDIENTS
CRUST:
1 ½ cups almond flour
⅓ cup cocoa
¼ cup low carb sugar substitute or Swerve
5 tablespoons butter melted
STABILIZED WHIPPED CREAM:
1 teaspoon grass-fed gelatin
4 teaspoons cold water
1 cup heavy whipping cream
¼ cup Swerve Confectioners Powdered Sweetener
FILLING:
24 oz cream cheese room temperature
½ cup low carb sugar substitute or Swerve
1 tsp vanilla extract
1 ¼ cups peanut butter
CHOCOLATE GANACHE:
3 tablespoons butter
1 oz unsweetened baking chocolate
2 tablespoons Swerve Confectioners Powdered Sweetener
¼ teaspoon vanilla extract
INSTRUCTIONS
CRUST:
Mix crust ingredients in 9-inch springform pan. Press down to form crust
STABILIZED WHIPPED CREAM:
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the powdered sweetener, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff. Set aside.
FILLING:
Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
Gently fold in stabilized whipped cream.
Pour filling over crust and smooth top with rubber spatula.
Refrigerate at least 4 hours or until firm.
Run knife along edge of cheesecake in pan, then remove springform side.
CHOCOLATE GANACHE:
Melt butter and chocolate in a small saucepan or microwave.
Stir in powdered sweetener and vanilla.
Drizzle chocolate sauce over top of cheesecake.
NOTES
The whipped heavy cream can be stabilized with ¼ to ½ teaspoon cream of tartar for those who prefer not to use gelatin.
NUTRITION
Serving: 1slice | Calories: 439 | Carbohydrates: 9g | Protein: 10g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.5mg
ADDITIONAL INFO
Net Carbs: 6 g | % Carbs: 5.4 % | % Protein: 9 % | % Fat: 85.5 % | SmartPoints: 18
