Keto Peanut Butter Cheesecake

Keto Peanut Butter Cheesecake

Peanut butter cheesecake HAS to be one of the most decadent desserts ever created. Nothing says delicious quite like the combination of peanut butter and cream cheese in this amazing chilled treat. Don’t settle for a bland dessert menu, kick things up a notch with this sweet little dessert!

It’s hard to pinpoint what you’ll love most about this recipe. Maybe it’s the creamy natural peanut butter combined with the perfect amount of powdered erythritol for the ultimate sweetness, OR it may be the fact that this recipe requires absolutely no cook time. Zero. Nada. When it comes to fast and easy recipes, this peanut butter cheesecake should be at the top of your list. It’s hard to resist its delicious flavor and creamy smooth texture.

Creamy Peanut Butter Cheesecake is the Ultimate Keto Low Carb Sugar-Free Dessert! It’s got that sweet and salty bite that just can’t be beaten! Not only decadent for any special occasion, but no baking required makes it look like you spent hours in the kitchen!

Servings 12
Calories 370 kcal



  • 1 1/4 cup almond flour
  • 1/4 cup cocoa powder
  • 4 tbsp butter melted
  • 1/4 cup Swerve sweetener


  • 1/4 cup water
  • 1 tsp gelatin
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp vanilla liquid stevia
  • 1 cup peanut butter unsweetened
  • 16 oz cream cheese softened
  • 1/2 tsp Toffee flavored liquid stevia

Optional Topping

  • 6 low carb Peanut Butter Cups chopped
  • 2 oz Sugar-Free Chocolate melted


  1. Place all the crust ingredients into a food processor and process until fine crumbs. Press into an 8 inch spring form pan lined with parchment. Set aside.

  2. Boil the water and gelatin and continue to simmer and stir until it’s completely dissolved. Set aside to cool.

  3. Pour the heavy cream, vanilla extract and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside.

  4. To the same bowl of the stand mixer add the peanut butter, cream cheese and toffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again then add the whipped cream and blend on high until well combined. Pour into crust.

  5. Refrigerate for 3 hours. When ready to serve, add optional toppings if desired. Enjoy!

Recipe Notes

Net Carbs: 8g

Nutrition Facts

Low Carb Peanut Butter Cup Cheesecake
Amount Per Serving (1 slice)
Calories 370Calories from Fat 315
% Daily Value*
Total Fat 35g54%
Saturated Fat 15g75%
Cholesterol 78mg26%
Sodium 163mg7%
Potassium 94mg3%
Total Carbohydrates 10g3%
Dietary Fiber 2g8%
Sugars 2g
Protein 8g16%
Vitamin A18.3%
Vitamin C0.1%
* Percent Daily Values are based on a 2000 calorie diet.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *