Yummy Low Carb Peanut Butter Cheesecake Recipe

Yummy Low Carb Peanut Butter Cheesecake Recipe

Do we have any Keto fans out there? Who said that there are no Keto desserts there for you guys? 


I really love the way this cheesecake is made. With a minimum of time in the kitchen to a maximum pleasure to the table. Can you believe that you can make this dish in under 15 minutes of cooking and preparation time? Yes, it is that easy to make. 


The great flavor comes from the Cheesecake filling, to be exact from the peanut butter. This is what makes this cheesecake so special and so delicious to die for. You are having guest around tomorrow? No worries, you can make in the night. Just pop it in the fridge and let it chill until the next day until your guests arrive. They will be so surprised about your skills and what’s more importantly – presentation and it’s taste. 


Don’t get intimidated, jump straight away in the kitchen, and make this yumminess, so everyone will be thankful to you.  


Ingredients for Yummy Low Carb Peanut Butter Cheesecake 


For the crust: 

 1 ¼ cup almond flour 

 ¼ cup of cocoa powder 

 4 tablespoons melted butter 

 1 teaspoon vanilla extract 

 pinch of salt 

 2 teaspoons of stevia 


For the Cheesecake filling:  

¼ cup of water 

 1 teaspoon gelatin 

 1 cup heavy whipping cream 

 1 teaspoon vanilla extract 

 1 cup peanut butter, softened 

 16 oz cream cheese


How to Make Yummy Low Carb Peanut Butter Cheesecake 


First and foremost, in a bowl, whisk together all of the ingredients for the crust. While combined top it in a round springform pan and let it set in the fridge while you make the cream cheese filling. 


In a water place in the gelatin and let it sit to dissolve. Warm it up until liquefied and set it aside. 


In a large mixing bowl, mix whipping cream, vanilla extract, peanut butter, and cream cheese all together until smooth and well incorporated. Add in the dissolved and liquefied gelatin and mix all the way through. Pour the cream cheese filling into the chilled crust and let it chill in the fridge for a minimum of 3 hours. Serve and enjoy. 


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