It is a Keto Peanut Butter Cheesecake that will satisfy your sweet tooth in the best possible way with out kicking you out of ketosis. Buttery almond flour crust, creamy filling, rich peanut butter — this treat is practically made for anyone doing keto. This is no sugar filled dessert that is going to knock your body from keto while still indulging in something delicious. You don’t get quite as much, but you’re still getting that creamy sweetness without the high carb count.
The combination of peanut butter and cream cheese keeps each mouthful velvety. It adds a good crunch, too, with the nutty base. It’s simple and delicious, too! So, it’s great for family meals, gatherings, or even meal prep. Whether you’re seeking an after-dinner dessert that allows you to enjoy dessert without any guilt or simply want a dessert-like snack, you’ll love this recipe. And it keeps well in the fridge, so you can eat it whenever.
Keto Peanut Butter Cheesecake Recipe
Now, onto this yummy Keto Peanut Butter Cheesecake recipe! We will post the ingredients, utensils, calorie count and step-by-step how to below. From forming the crust with almond flour and butter to blending that creamy peanut butter filling, it’s easy to make and fun. And best of all, it doesn’t take fancy equipment — just basic kitchen tools. You’ll know when to prep, bake and set out the cheesecake, and can plot accordingly. With these tips, you’ll get a silky, well-set dessert that’s guaranteed to impress.
Keto Peanut Butter Cheesecake
Ingredients
Equipment
Method
- Prepare the Crust: Mix together almond flour, melted butter, and sweetener in a mixing bowl. Mix and continue mixing until well combined and spread the mixture over the base of a springform pan. Prebake at 325°F/160°C for about 10 minutes; remove from oven.
- Prepare the Filling: Mix softened cream cheese and peanut butter until smooth. Add sweetener and continue mixing. Next incorporate (whip in), one at a time, the eggs into the batter, mixing lightly to avoid overwhipping. Add the vanilla extract and drizzle in the heavy cream, stirring until well combined.
- Bake the Cheesecake: Pour filling over the crust and spread out evenly. Bake in 325°F (160°C) oven for 50 minutes or until center is slightly jiggly.
- Cool and Chill: Let cool in the oven on the open door, then chill in the fridge for at least 4 hours, or overnight before slicing and serving.
Notes
- For a creamier filling, make sure the cream cheese is at room temperature.
- Do not over-mix eggs, as they may crack.
- Place a piece of parchment paper under the crust for easier extraction.
- Refrigerate at least 6 hours or overnight for the best texture.
- For more creaminess with this sugar free frosting: Powdered sweetener.
Keto Peanut Butter Cheesecake Nutrition
| Nutrient | Amount per Serving |
| Calories | 420 kcal |
| Carbohydrates | 7 g |
| Fiber | 3 g |
| Net Carbs | 4 g |
| Protein | 10 g |
| Fat | 38 g |
| Saturated Fat | 15 g |
| Cholesterol | 110 mg |
| Sodium | 210 mg |
| Sugar | 2 g |
Frequently Asked Questions
Ques: Can I freeze Keto Peanut Butter Cheesecake?
Ans: Yes, up to 2 months.
Ques: Can I use crunchy peanut butter?
Ans: Yes, for added texture.
Ques: Is this recipe gluten-free?
Ans: Absolutely.
Ques: Can I make it without eggs?
Ans: Use an egg substitute, but texture may vary.
Ques: How do I prevent cracks?
Ans: Avoid over-baking and let it cool slowly.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.