Peanut Butter Keto Cheesecake
Chocolatey, nutty and delicious!
Servings: 10 serves
Calories: 201kcal
Ingredients
Base
- 60 g butter melted
- 2 tsp vanilla extract
- 10 g cacao unsweetened
- 110 g almond meal or hazelnut
- Optional 4 drops caramel liquid stevia
Filling
- 60 g powdered sweetener
- 500 g cream cheese
- 120 g sour cream
- 2 tsp vanilla extract
- 50 g peanut butter or any nut butter
- 1 tbsp powdered gelatin softened in boiling water
- 70 g dark chocolate 80% cacao, melted, for topping
- 1 tbsp MCT oil or 1 tbsp thickened cream
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180℃
- Combine the base ingredients in a large bowl. Press into the prepared springform pan. Bake the base for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool before adding the filling.
- Add all the filling ingredients to a mixer, including the dissolved gelatin, if using. Mix until smooth and creamy.
- Pour into the prepared pan. Smooth over the top. Chill for 1-2 hours before topping.
- Melt the chocolate with the MCT oil. mix until smooth. Pour over the top of the cheesecake and shake the pan to smooth over. Chill until set.
THERMAL METHOD
- Preheat the oven to 180℃
- Combine the base ingredients in a large bowl. Press into the prepared springform pan. Bake the base for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool before adding the filling.
- Place the filling ingredients into the mixer; mix 1 min/speed 4. Scrape and repeat if required. Scoop onto the base and smooth over the top. Cover and chill until set.
- Melt the chocolate with the MCT oil. mix until smooth. Pour over the top of the cheesecake and shake the pan to smooth over. Chill until set.
Notes
INGREDIENTS
I use Sukrin Melis which is a powdered erythritol/steviol glycoside blend. It has no aftertaste or cooling properties of other sweeteners.
For a nut-free base simply substitute 85g sesame seeds/85g coconut and blend or use Sukrin Sesame Flour. STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
I use Sukrin Melis which is a powdered erythritol/steviol glycoside blend. It has no aftertaste or cooling properties of other sweeteners.
For a nut-free base simply substitute 85g sesame seeds/85g coconut and blend or use Sukrin Sesame Flour. STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
Nutrition
Serving: 1serve | Calories: 201kcal | Carbohydrates: 3g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 121mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Calcium: 48mg | Iron: 1mg | Net Carbs: 2g