This keto chocolate peanut butter cheesecake has only 5g net carbs per slice with creamy peanut butter filling on a chocolate almond crust. ♡
If you have been missing dessert on keto, this keto chocolate peanut butter cheesecake is the recipe that ends the deprivation. A chocolate almond flour crust holds a silky peanut butter cheesecake filling, all topped with a glossy sugar free dark chocolate ganache. Each slice clocks in at 5g net carbs and tastes exactly like a Reese’s peanut butter cup in cheesecake form.
It takes 30 minutes of active work plus chill time. No water bath, no springform tantrums. Let’s make it together.
Ingredients
Keto Chocolate Peanut Butter Cheesecake
For the chocolate crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered erythritol or allulose
- 6 tbsp melted butter
- 1/2 tsp vanilla extract
- Pinch of salt
For the peanut butter cheesecake filling
- 16 oz cream cheese, softened
- 3/4 cup creamy natural peanut butter
- 1/2 cup powdered erythritol or allulose
- 3 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
For the ganache
- 1/2 cup sugar free dark chocolate chips
- 1/4 cup heavy cream
- 2 tbsp crushed peanuts for topping
How to Make Keto Chocolate Peanut Butter Cheesecake
- Preheat. Preheat oven to 325F. Line the bottom of a 9 inch springform pan with parchment.
- Crust. Stir together almond flour, cocoa powder, erythritol, melted butter, vanilla, and salt until it forms a wet sandy mixture. Press firmly into the bottom of the pan. Bake 10 minutes. Let cool while you make the filling.
- Beat. Beat the softened cream cheese on medium until completely smooth, 2 minutes.
- Combine. Add the peanut butter, erythritol, and vanilla. Beat 1 minute. Scrape the bowl and beat 30 more seconds.
- Eggs. Add the eggs one at a time, beating just until incorporated after each. Overbeating creates cracks.
- Smooth. Fold in the sour cream by hand to finish the batter.
- Bake. Pour over the cooled crust. Smooth the top. Bake 45 to 55 minutes until the edges are set but the center still jiggles slightly.
- Cool. Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour to prevent cracks.
- Chill. Refrigerate at least 4 hours, preferably overnight.
- Ganache. Heat cream until just steaming. Pour over the chocolate chips in a bowl. Let sit 1 minute then whisk until glossy. Pour over the chilled cheesecake. Sprinkle with crushed peanuts.
Why This Recipe Works
Almond flour delivers the crust texture without any wheat. The fine grind binds beautifully with melted butter and bakes into a sturdy base that holds up to the creamy filling. Crucially, almond flour browns at the same temperature as graham crackers, so the crust gets that signature toasted cookie flavor.
The room temperature cream cheese is the texture secret. Cold cream cheese never blends smooth and you end up with lumps no matter how long you beat it. Pull the cream cheese out 1 hour before you start. According to USDA nutrition data peanut butter brings 8 grams of protein per serving with healthy monounsaturated fats, making this sugar free dessert surprisingly nutritious.
The slow cool down inside the oven is what prevents cracks. Cheesecake cracks when the temperature changes too fast. Cracking the oven door and letting it cool for an hour brings the temperature down gradually. This is the same trick professional bakeries use. Pair with our keto chicken parmesan zucchini for a full keto dinner with dessert.
Tips
- Use room temperature cream cheese. Cold cream cheese leaves lumps no matter how long you beat it.
- Use powdered erythritol or allulose. Granular sweetener stays gritty in the filling.
- Use natural peanut butter where the only ingredient is peanuts and salt. Commercial brands have added sugar that adds carbs.
- Storage: cheesecake keeps for 5 days in the fridge.
- Reheating: serve cold or at room temperature. Microwaving ruins the texture.
- Substitution tip: cashew butter or almond butter swap 1:1 for peanut butter.
- For mini cheesecakes, divide into a 12 cup muffin pan with cupcake liners and bake 20 minutes.
- Crack the oven door 1 inch with a wooden spoon for the slow cool down.
Variations
- Chocolate swirl: swirl 1/4 cup of melted sugar free chocolate into the filling.
- Pretzel crust: use crushed keto pretzels in place of half the almond flour for salty sweet vibes.
- Almond joy: add 1/2 cup of shredded unsweetened coconut to the filling.
- Mocha: add 1 tbsp of instant espresso powder to the filling.
- Brownie bottom: bake a thin keto brownie layer under the cheesecake.
- Peanut butter cup minis: top each slice with a sugar free peanut butter cup.
Common Mistakes to Avoid
- Using cold cream cheese. Lumpy filling and frustration.
- Overbeating after adding eggs. Whipped air causes cracks and a souffle-like rise that collapses.
- Opening the oven during baking. Temperature drops cause cracks.
- Skipping the slow cool down. Cracks happen.
- Not chilling long enough. Cheesecake needs at least 4 hours, ideally overnight, to set.
Keto Chocolate Peanut Butter Cheesecake
Ingredients
Method
- Preheat oven to 325F. Line a 9 inch springform pan with parchment.
- Mix almond flour, cocoa, erythritol, melted butter, vanilla, and salt. Press into pan. Bake 10 minutes.
- Beat cream cheese until smooth. Add peanut butter, erythritol, and vanilla. Beat 1 minute.
- Add eggs one at a time, beating just until incorporated.
- Fold in sour cream.
- Pour over the cooled crust. Bake 45 to 55 minutes until edges are set and center jiggles slightly.
- Crack the oven door and let cool 1 hour. Chill at least 4 hours.
- Make ganache: heat cream, pour over chocolate chips, whisk until glossy. Pour over the cheesecake. Top with crushed peanuts.
