The amazing and quick recipe for keto peanut butter cheesecake with chocolate crust and topping. Insanely delicious, highly satisfying, low in carbs, sugar-free and NO BAKE!
The best thing about a keto diet is that it lets you eat practically any type of dessert as long as you change a few ingredients. Adding to that, keto desserts and keto cakes are not only healthy, but usually way more tasty than regular desserts.
Cheesecake is probably one of the most popular types of cakes and there probably isn’t a person who doesn’t like it. Fortunately, with just a few simple steps, you can transform a regular cheesecake recipe into a really incredible keto peanut butter cheesecake that has an extra chocolate flavor.
If you like cheesecake, chocolate and would die for peanut butter, you are just in the right place. Let me share with you my newest recipe for keto peanut butter cheesecake. It’s very simple, it’s sugar-free, low-carb and doesn’t require baking.
So, are you ready for one of the most delicious cakes you’ve ever eaten? Awesome!
Doesn’t my keto peanut butter cheesecake look really delicious? I know it does! The best news is that it tastes even better than it looks and that you can have it in less than 30 minutes. Let me tell you what it is all about.
The keto peanut butter cheesecake is made of two main parts (crust and filling) and optional (but highly recommended) topping.
Here are the simple instructions for your keto peanut butter cheesecake crust, filling and topping. Note that you can omit both the topping and the crust if you want to save on calories and fat. Your cheesecake will still taste awesome.
Your keto peanut butter cheesecake will also be OK without the crust, so you can omit this step if you want your cake to be “fitter” and have less calories.
You can stop at this point. But if you want your cheesecake to look more spectacular, continue.
Here is the macro math for the whole cheesecake and one bite (1/10 of the whole cake).The table shows the exact macros for the cake and one solid bite of it (1/10).
|TOTALS||1660 g||344 g||99 g||290 g||4855 kcal|
|COCONUT FLOUR||120 g||13.8 g||25.7 g||21.4 g||411 kcal|
|COCOA POWDER||80 g||8.4 g||10.4 g||18.8 g||242 kcal|
|BUTTER||50 g||41 g||0.4 g||0.4 g||372 kcal|
|CURD CHEESE||1000 g||40 g||37 g||175 g||1207 kcal|
|PEANUT BUTTER||250 g||135 g||10 g||65 g||1575 kcal|
|BUTTER 60% FAT||120 g||72 g||1.3 g||1.8 g||660 kcal|
|SUGAR-FREE CHOCOLATE||40 g||16 g||10.8 g||4.4 g||198 kcal|
|PER ONE BITE||166 g||34 g||10 g||29 g||485 kcal|
Here is the macro for the whole cake (1660 g).
CALORIES: 4855 kcal
FAT: 344 g
CARBS NET: 99 g
PROTEIN: 290 g
Add coconut flour into a large bowl and mix it with cocoa powder. Just mix them with a tablespoon.
Pour dissolved butter and cream into the bowl.
Add stevia and/or erythritol. It's also time to add flavor of your choice to the crust if you want it to have a clearer taste.
Mix all the ingredients until the crust becomes quite thick and smooth.
Spread the crust onto the baking mold. Do your best to spread it as evenly as possible. Feel free to do it with your own hand. Knead the dough so that it's thick and solid.
Add curd cheese and peanut butter into a large bowl.
Dissolve the butter and add it to the mix.
Add stevia and/or erythritol. Now it's also a good time to add flavor for a clearer taste.
Blend all the ingredients until the filling becomes thick and smooth. It's best to use a mixer instead of only your hand.
Spread the filling on the crust. Try not to eat all of it while spreading (seriously).
Grate about 40 g of sugar-free chocolate and sprinkle the top of your keto cheesecake with it.
Dissolve about 20 g of butter in a pan. Add about 20 g of cocoa powder to it and stevia/erythritol. Mix all the ingredients until your chocolate becomes smooth.
Pour the hot chocolate on the top of your cheesecake for a more spectacular effect.
Sprinkle your cheesecake with cocoa powder using a sieve to add even more grace to it.
Let your keto peanut butter cheesecake rest for about 60 minutes in the fridge and... enjoy!
Feel free to change or adjust the ingredient amounts so that your cake is as sweet as you want it to be.
If you don't like a slightly bitter after taste of stevia, use only erythritol. If, on the other hand, you don't like the cooling after taste of erythritol, go only for stevia. And remember but they together create a really nice blend.
If you aren't on a weight loss program or counting calories, feel free to use regular butter.
Let your keto peanut butter cheesecake rest for about 60 minutes in the fridge. It will become more dense and even more tasty.
I’m doing my best to create and share as many delicious keto recipes as possible. More and more delicious recipes are coming and I’m working hard on creating them. Don’t forget to tell me how the keto peanut butter cheesecake turned out for you and if you like it.
Would you add some other ingredient to this cake? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.
If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks!