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Keto Chocolate Peanut Butter Cheesecake served on a plate

Keto Chocolate Peanut Butter Cheesecake

Creamy peanut butter cheesecake on a chocolate almond crust topped with sugar free chocolate ganache. 5g net carbs per slice.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup powdered erythritol or allulose
  • 6 tbsp melted butter
  • 16 oz cream cheese softened
  • 3/4 cup creamy peanut butter natural
  • 1/2 cup powdered erythritol for filling
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1/2 cup sugar free dark chocolate chips
  • 1/4 cup heavy cream
  • 2 tbsp crushed peanuts for topping

Method
 

  1. Preheat oven to 325F. Line a 9 inch springform pan with parchment.
  2. Mix almond flour, cocoa, erythritol, melted butter, vanilla, and salt. Press into pan. Bake 10 minutes.
  3. Beat cream cheese until smooth. Add peanut butter, erythritol, and vanilla. Beat 1 minute.
  4. Add eggs one at a time, beating just until incorporated.
  5. Fold in sour cream.
  6. Pour over the cooled crust. Bake 45 to 55 minutes until edges are set and center jiggles slightly.
  7. Crack the oven door and let cool 1 hour. Chill at least 4 hours.
  8. Make ganache: heat cream, pour over chocolate chips, whisk until glossy. Pour over the cheesecake. Top with crushed peanuts.

Notes

Use room temperature cream cheese. Do not overbeat after adding eggs. Slow cool down inside the oven prevents cracks. Chill overnight for best flavor.