Chocolate Peanut Butter Cup Cheesecake
Most Exceptionally Tasty Keto Chocolate Peanut Butter Cup Cheesecake.
It is great for birthdays and parties. Try it now.
Makes 18 Servings
1 Slice: 380 Calories, 36g Fat, 5g Carbs, 10g Protein
For The Crust
- 1 ¼ cup almond flour
- ¼ cup of cocoa powder
- ¼ cup Swerve Brown Sweetener or Erythritol
- 3 tbsp butter melted
- 3 8-oz. Packages cream cheese, room temperature
- 1 Cup Brown Swerve or Erythritol
- ½ Tsp. Salt
- 1 tbsp. Vanilla extract
- 4 large Eggs, room temperature
- 1 Cup Creamy peanut butter (NUTS and salt only)
- ¾ Cup Heavy cream
- ½ Cup Sour cream
- 6 oz. Sugar-Free Chocolate or Choczero chocolate squares
- 3/4 c. heavy cream
- 1/8 tsp. kosher salt
1.Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
2.Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and allow to cool.
Make the Cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down the bowl as necessary, until completely smooth, 3 to 4 minutes.
Add sweetener and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes.
Add vanilla and beat for 30 seconds. Add eggs, 1 at a time, beating for 1 minute after each addition and occasionally scraping bottom and sides of the bowl.
Add peanut butter, heavy cream, and sour cream and beat on low until completely smooth and streak-free, about 1 minute.
Pour cheesecake batter into cooled crust and smooth top.
Place cheesecake in a deep roasting pan and set on the middle rack of the oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of a springform pan. Bake cheesecake until the top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, open the oven door, and let cheesecake slowly cool in a water bath for 1 hour.
Remove roasting pan from oven, then carefully lift the springform pan out of the water. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover the cheesecake with plastic wrap and refrigerate 6 hours, or preferably overnight.
Carefully remove sides of the springform pan. Place chocolate in a clean, dry medium bowl. In a small saucepan, warm cream until just barely simmering. Pour cream over the chocolate and let sit 10 minutes, then add salt and stir until smooth. Pour ganache over cheesecake, spreading it evenly and allowing some to drip down sides of the cake. Put in the fridge or freezer to cool for 30-45 minutes until chilled and hardened.
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