Keto Peanut Butter Chocolate Chip Cheesecake

Keto Peanut Butter Chocolate Chip Cheesecake
Introducing our sensational Keto Peanut Butter Chocolate Chip Cheesecake, a masterpiece of creamy indulgence crafted with almond flour crust and sugar-free chocolate chips. This dessert embodies the rich flavors of peanut butter and chocolate, perfectly balanced within a decadent cheesecake filling that’s both satisfying and guilt-free. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this recipe delivers on taste while supporting your ketogenic lifestyle. Discover the joy of dessert without compromising your goals—every slice promises a delightful journey through creamy textures and bold flavors.
Here’s a detailed recipe for Keto Peanut Butter Chocolate Chip Cheesecake:

Crust Ingredients:

  • 1 cup almond flour
  • 4 tablespoons melted butter
  • Sweetener equivalent to 2 tablespoons sugar (e.g., Splenda)

Cheesecake Filling Ingredients:

  • 16 oz cream cheese, softened
  • 1/2 cup creamy peanut butter (sugar-free)
  • Sweetener equivalent to 3/4 cup sugar (e.g., Splenda)
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips (e.g., Hershey’s)

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

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • In a bowl, mix together almond flour, melted butter, and sweetener until well combined.
    • Press the mixture into the bottom of a greased 9-inch springform pan to form an even crust.
    • Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
  2. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
    • Add sweetener and beat until well incorporated.
    • Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
    • Mix in the heavy cream and vanilla extract until the filling is smooth and well combined.
    • Gently fold in the sugar-free chocolate chips.
  3. Assemble and Bake:
    • Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
    • Smooth out the top with a spatula.
    • Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.
  4. Cool and Chill:
    • Remove the cheesecake from the oven and let it cool completely at room temperature.
    • Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up.
  5. Serve:
    • Remove the cheesecake from the springform pan and slice into portions.
    • Enjoy your Keto Peanut Butter Chocolate Chip Cheesecake chilled, and store any leftovers in the refrigerator.

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

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