keto Peanut Butter Chocolate Cheesecake

Welcome to our keto kitchen, where we craft indulgent treats that fit perfectly into your low-carb lifestyle! Dive into decadence with our irresistible Peanut Butter Chocolate Cheesecake, a symphony of flavors that will satisfy your sweet tooth without derailing your diet. Imagine velvety layers of creamy peanut butter cheesecake atop a rich chocolate crust, crowned with a luscious chocolate topping. It’s a guilt-free indulgence that proves you don’t have to sacrifice taste to stay keto.

Here’s a detailed recipe for a keto-friendly Peanut Butter Chocolate Cheesecake:

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup powdered erythritol (or any keto-friendly sweetener)
• 1/4 cup unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 1/2 cup natural peanut butter (sugar-free)
• 2 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Topping:

• 4 oz sugar-free dark chocolate, chopped
• 1/4 cup heavy cream
• 1 tbsp unsalted butter

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

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or coconut oil.

2. Make the Crust:

• In a medium-sized bowl, combine almond flour, cocoa powder, powdered erythritol, melted butter, and a pinch of salt. Mix until well combined.
• Press the mixture evenly into the bottom of the greased springform pan, creating a firm and even crust.
• Bake the crust in the preheated oven for 10-12 minutes, or until set. Remove from the oven and let it cool while you prepare the filling.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
• Add the peanut butter, eggs, heavy cream, vanilla extract, and a pinch of salt. Mix until all ingredients are fully incorporated and the filling is smooth.

4. Assemble and Bake:

• Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
• Tap the pan gently on the countertop to release any air bubbles.
• Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
• Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.

5. Prepare the Chocolate Topping:

• In a small saucepan, heat the heavy cream until it just begins to simmer.
• Remove from heat and add the chopped sugar-free dark chocolate and butter. Let it sit for a minute, then stir until smooth and glossy.
• Let the chocolate topping cool slightly, then pour it over the chilled cheesecake, spreading it evenly with a spatula.

6. Chill and Serve:

• Return the cheesecake to the refrigerator and let it chill for another hour or until the chocolate topping is set.
• Once set, remove the cheesecake from the springform pan, slice into portions, and serve chilled.

Enjoy your decadent Peanut Butter Chocolate Cheesecake

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