Low Carb Peanut Butter Cheesecake
I have been on a peanut butter kick lately in my desserts and even in my morning protein shakes. I just love peanut butter and always have.
Come on, how can somebody not like peanut butter, right? Okay, I know there are some people out there, but it is a mystery to me.
I would have to say that the only other sweet treat thing that gets close to my love of peanut butter would be cheesecake! Again, you might be aware of my affections for this confection from my Chocolate Swirl Cheesecake post.
Oh man, look at that! I am a poet! Get it “affection for this confection”? Not impressed with my skill? Well, this cheesecake should more than compensate for my poetry talent or the lack of should I say!
It’s okay, I know you guys don’t stop by for my mad rhyming skills. Thank goodness that pressure if off! But now back to the reason you ARE here! The Peanut Butter Cheesecake!
I bake this and most of my cheesecakes, for that matter, in my favorite 9″ tart pan but you could absolutely bake this cheesecake in a cake pan or glass baking dish. I would say maybe a 9×9 or 11×9 if you go that route.
This cheesecake can be sliced into 10-12 pieces, which makes for big smiles on those you share it with. But, if you’re not into sharing much then I have to say this… hide it and hide it fast!
Just a note, this cheesecake is awesome as a make ahead freezer treat. Just pull out a slice (or the whole cheesecake) and let it sit on the counter to defrost, or overnight in the fridge.
Because I am a true friend, I need to tell you that there is one complicated part of this cheesecake. And that part is….WAITING!
It is hard, just ask my husband. I had to warn him over and over “do not cut this cheesecake” before I left the house to run my errands. I love him…but I know him too well.
He can’t be trusted with these matters of dessert. Thankfully he held out, and was a happy man when I finally served him up a slice…. or TWO!
Items I use in this cheesecake can be found in my Amazon Store. I appreciate you guys when you click and order through my affiliate links. These help keep my blog and recipe creation going!
I bake this cheesecake as well as most of my others in this Wilton 9 inch tart pan. It is extremely easy to use and easy to remove the cheesecake once cooled. Take a look at this pan here in my Amazon Store.
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A creamy sugar free Peanut Butter Cheesecake with a chocolate crust.
- 16 oz of softened cream cheese
- 1/3 cup of sour cream
- 1/2 cup whipping cream
- 3/4 cup of Peanut Flour*
- 1/2 cup of Pyure Sweetener
- 2 large eggs
- 2 teaspoons of pure vanilla
- pinch of salt
- 1 1/2 cups of almond flour
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup Pyure Sweetener
- 1 stick of butter, melted
- In a food processor mix your dry ingredients for the crust until all incorporated then slowly drizzle in the melted butter while the processor is on. When your mixture is done it will look like moist crumbs.
Pinch it between your fingers and if it holds together it is finished.
- Spray your dish with cooking spray, the press the crust mixture into the pan you are using. I used a 9 inch Wilton tart pan but an 9x9 or 11x9 might work also.
- Once you add your crust to the pan then press it down evenly on bottom and up the sides a little. If you just want it on the bottom, like bars that will work also.
- Blind bake the crust for about 8-10 minutes in your preheated 325 degree oven, before adding your filling. This will keep your crust from being soggy.
- While your crust is blind baking toss all your filling ingredients into a clean food processor. Mix the filling ingredients well until they are very smooth and creamy. If the filling looks too thick you can add in another 1/4 cup of cream or half and half to thin it. You don't want it overly runny though.
- After your crust is out of the oven after it blind bakes pour your filling into the crust. Spread it around evenly around the crust.
- Place it in the oven and bake your cheesecake for about 20-25 minutes in the 325 degree oven. Don't over cook it, it will make the texture much creamier if you pull it out when there is a very SLIGHT wiggle.
- Pull the cheesecake out and let it cool completely.
Once cooled, chill the cheesecake for a couple of hours or overnight before serving.
This is a rich cheesecake so I like to slice mine into small pieces. The nutrition for 1/12 of this cheesecake is: Calories: 398 f, Fat: 27g, Carbs: 8g, Fiber: 3g, Net Carbs: 5 , Protein: 8 grams, Sodium: 248 g
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!