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Keto peanut butter cheesecake recipe

Keto Peanut Butter Cheesecake

Here is the macro for the whole cake (1660 g). 
CALORIES: 4855 kcal
FAT: 344 g
CARBS NET: 99 g
PROTEIN: 290 g

Course Cake, Dessert
Prep Time 30 minutes
Resting Time 1 hour
Servings 10 people
Calories 485 kcal

Ingredients

Crust

  • 120 g of coconut flour
  • 60 g of cocoa powder
  • 100 g of 18% fat cream (fatter cream is also OK)
  • 50 g of butter
  • A few drops of liquid stevia
  • A half a glass of erythritol

Filling

  • 1000 g of curd cheese
  • 250 g of peanut butter
  • 100 g of 60% fat butter (regular butter is also OK)
  • A few drops of liquid stevia
  • A half of glass of erythritol

Topping

  • 40 g of sugar-free chocolate (grated)
  • 30 g of liquid chocolate (made of 20 g of dissolved 60% fat butter and 10 g of cocoa powder)
  • 5 g of cocoa powder (sprinkled)

Instructions

Crust

  1. Add coconut flour into a large bowl and mix it with cocoa powder.  Just mix them with a tablespoon. 

  2. Pour dissolved butter and cream into the bowl. 

  3. 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. 

  4. Mix all the ingredients until the crust becomes quite thick and smooth. 

  5. 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. 

Filling

  1. Add curd cheese and peanut butter into a large bowl. 

  2. Dissolve the butter and add it to the mix. 

  3. Add stevia and/or erythritol. Now it's also a good time to add flavor for a clearer taste.  

  4. Blend all the ingredients until the filling becomes thick and smooth. It's best to use a mixer instead of only your hand. 

  5. Spread the filling on the crust. Try not to eat all of it while spreading (seriously). 

Topping (optional)

  1. Grate about 40 g of sugar-free chocolate and sprinkle the top of your keto cheesecake with it. 

  2. 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. 

  3. Pour the hot chocolate on the top of your cheesecake for a more spectacular effect.  

  4. Sprinkle your cheesecake with cocoa powder using a sieve to add even more grace to it. 

  5. Let your keto peanut butter cheesecake rest for about 60 minutes in the fridge and... enjoy! 

Recipe Notes

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.