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Keto chocolate peanut butter cheesecake

Low-carb Peanut Butter Cheesecake Recipe


  • Author: Giordana Koutavas MBA, RDN, LDN
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 5 hours
  • Yield: 16 1x

Description

This creamy, decadent, and rich cheesecake is a true heavily treat on a low-carb diet. If you love chocolate, peanut butter, and cheese, you’ll love this low-carb chocolate peanut butter cheesecake recipe. With its low-carb content, you can enjoy a slice even on your keto diet meal plan.


Scale

Ingredients

Oreo Crust

  • 2 cups crushed Keto-friendly Oreos 
  • 4 tablespoons or 1/4 cup butter, melted
  • 1 pinch of salt

Creamy Peanut Butter Filling

  • 1 tablespoon creamy peanut butter (use natural peanut butter free of added sugar)
  • 8-ounce full-fat cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 7 tablespoons Allulose (this replaces 1/3 cup brown sugar. If you are using another sweetener like stevia, do conversion based on this measurement)
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice
  • 1.5 teaspoon powdered gelatin 
  • 2 tablespoons water

 


Instructions

Crust Instructions

  1. Mix the cookies, melted butter, and salt in a food processor until you have a fine crumb.
  2. Press the crumb firmly to the bottom of the spring form pan. 3. Keep it in the fridge until you need it and ready to pour the cake filling. 

Filling Instructions

  1. In a large mixing bowl, add the room temperature cream cheese. Mix it until smooth using a hand mixer or spatula.
  2. Add in half of the sugar alternative and mix. Add the rest and mix it again. Add the peanut butter, vanilla extract, and lemon juice to the cheesecake batter and beat it on low speed until there are no lumps. 
  3. In a small bowl, add gelatin powder and water. Whisk with a fork. Put it in a microwave for 20-30 seconds and set it aside. Once it cools down, add it to the cream cheese batter. 
  4. Prepare another large bowl and add the heavy cream. Turn the mixer on high speed, and beat the heavy cream until stiff peaks form. To make the best-whipped cream, keep your mixing bowl and your mixer’s whisk attachment in the freezer for 20 minutes prior to using. Your heavy cream should also be as cold as can be before making.
  5. Using a spatula, add the whipped cream to the cream batter and gently fold in. Don’t use any type of electric mixer for this step including the stand mixer. Scrape the sides of the bowl each time you fold in the whipped cream and mix it into the cheesecake mixture. If you are adding sugar-free dark chocolate chips, Reese’s peanut butter cups (keto diet approved version), or other chocolate chunks, add them in this step. To keep the cake low-carb and sugar-free, skip milk chocolate chips. Instead, use lily’s chocolate chips. Lily’s has sugar-free white chocolate, which also works for this recipe too. 
  6. Gently pour the mixture over the Oreo crust. Smoothen the top of the cheesecake using a big spoon or spatula. 
  7. Put a plastic wrap over the cake pan and chill it in the fridge for 3-4 hours. 

Notes

  1. You can keep the leftovers in an airtight container in the fridge for a few days. 
  2. If you are wondering if you can substitute peanut butter with almond butter, the good news is that you can. But it’ll also change the taste too, so be prepared for that. 
  3. If you don’t care for a chocolate cheesecake and would rather have a different crust, here are some of the delicious options you can explore. 
  • Category: Desserts
  • Method: Blend
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 161
  • Sugar: 1 g
  • Sodium: 77 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 0 g
  • Protein: 4 g
  • Cholesterol: 35 mg

Keywords: Desserts