Keto Chocolate Peanut Butter Cheesecake
Ingredients
The crust
-
1½
cups
Wholesome Yum Blanched Almond Flour
-
¼
cup
Besti Monk Fruit Allulose Blend
-
3
tbsp
Dutch processed cocoa powder
-
⅛
tsp
Sea salt
-
¼
cup
Unsalted butter (melted)
-
1
large
Egg
-
1
tsp
Vanilla extract
The filling
-
24
oz
Cream cheese (softened)
-
1
cup
Peanut butter (creamy natural)
-
1
cup
Besti Powdered Monk Fruit Allulose Blend
-
3
large
Eggs (at room temperature)
-
1
tsp
Vanilla extract
-
9
individual
ChocZero Sugar-Free Peanut Butter Cups (chopped; 1.5 bags)
Optional topping
-
¼
cup
ChocZero Sugar-Free Chocolate Chips
-
12
individual
ChocZero Sugar-Free Peanut Butter Cups (chopped; 2 bags)
Instructions
- Preheat the oven to 350°F (177°C) and line a springform pan with parchment paper.
- Combine almond flour, Besti, cocoa powder, and sea salt in a food processor and pulse until uniform.
- Add melted butter, eggs, and vanilla to the food processor and process until combined.
- Press the dough into the bottom of the prepared pan, prick with a fork, and bake for about 10 minutes until set.
- In a large bowl, beat cream cheese and powdered Besti together until fluffy.
- Beat in peanut butter and vanilla, then add eggs one at a time, mixing at medium speed.
- Fold in chopped ChocZero Peanut Butter Cups with a spatula.
- Transfer the filling into the pan over the crust and smooth the top.
- Bake for 30-35 minutes until the center is almost set but still jiggly.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours until set.
- Top with whole peanut butter cups and drizzle with melted chocolate if desired.
Nutrition Facts (estimated)
Servings
12
Calories
526.6
Total fat
46.5g
Total carbohydrates
16.1g
Total protein
15.6g
Sodium
20mg
Cholesterol
20mg
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