Keto Chocolate Peanut Butter Cheesecake

Keto Chocolate Peanut Butter Cheesecake

Crust:

• 1 1/4 cups blanched almond flour
• 1/4 cup powdered erythritol (or Swerve sweetener)
• Pinch of Himalayan salt
• 1/2 stick (1/4 cup) melted butter
• 1 tsp vanilla extract
• 1 large egg

1. Preparation: Preheat your oven to 300°F (150°C). Grease a 9-inch springform pan with cooking spray.
2. Make the Crust: In a bowl, mix together almond flour, powdered erythritol, and salt until well combined.
3. Add Wet Ingredients: Stir in the melted butter, vanilla extract, and egg until a dough forms.
4. Form Crust: Press the dough evenly into the bottom of the springform pan.
5. Bake: Bake the crust for 15 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.

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Layer 1 (New York Style Cheesecake):

• 3 blocks (24 oz) full-fat cream cheese, softened
• 1 cup powdered erythritol (or Swerve confectioners sweetener)
• 1 tsp vanilla extract
• 2 large eggs

1. Prepare Filling: In a mixing bowl, beat the cream cheese and powdered erythritol until smooth and creamy.
2. Add Flavorings: Mix in vanilla extract.
3. Add Eggs: Add eggs one at a time, mixing well after each addition until fully combined.
4. Bake: Increase oven temperature to 350°F (175°C). Pour the cheesecake filling over the baked crust.
5. Bake Again: Bake for about 35 minutes until the center is almost set. Remove from the oven and let it cool to room temperature.

Layer 2 (Peanut Butter Cheesecake):

• 2 blocks (16 oz) full-fat cream cheese, softened
• 3/4 cup powdered erythritol (or Swerve confectioners sweetener)
• 2 tbsp organic raw peanut butter
• 1 tsp vanilla extract

1. Mix Filling: In a clean mixing bowl, beat the cream cheese and powdered erythritol until smooth.
2. Add Peanut Butter: Mix in the peanut butter and vanilla extract until well combined.
3. Layer: Spread this peanut butter cheesecake mixture evenly over the cooled New York style cheesecake layer.

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Layer 3 (Chocolate Mousse):

• 1/3 cup heavy whipping cream
• 1/2 cup Lilly’s Sugar-Free chocolate chips (or any keto-friendly chocolate)

1. Prepare Chocolate Mousse: In a bowl, whip the heavy cream until it forms stiff peaks.
2. Melt Chocolate: Melt the chocolate chips in the microwave in 30-second increments until smooth.
3. Combine: Gently fold the melted chocolate into the whipped cream until well incorporated.
4. Spread: Spread the chocolate mousse evenly over the peanut butter cheesecake layer.

Layer 4 (Chocolate Topping):

• 1/2 cup heavy whipping cream
• 1/2 cup Lilly’s Sugar-Free chocolate chips (or any keto-friendly chocolate)

1. Make Chocolate Topping: Heat the heavy whipping cream in the microwave for about 45 seconds until warm but not boiling.
2. Mix: Place the chocolate chips in a bowl and pour the warm cream over them. Let it sit for a minute, then whisk until smooth and shiny.
3. Pour: Pour the chocolate topping over the top of the cheesecake, spreading it gently to cover evenly.

Final Steps:

• Decorate: Use a spoon to create a decorative drizzle pattern on top of the chocolate topping, if desired.
• Chill: Refrigerate the cheesecake for at least 3 hours, preferably overnight, to set completely before serving.

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE