Low Carb Peanut Butter Cup Cheesecake

Low Carb Peanut Butter Cup Cheesecake

from sugarfreemom.com

This Creamy Delicious NO BAKE Keto, Low Carb Peanut Butter Cheesecake will WOW your friends and family showcasing that Sugar Free desserts can be just as good, if not better, than traditional! SUGAR FREE PEANUT BUTTER  Creamy Peanut Butter Cheesecake is the Ultimate Keto Low Carb Sugar-Free Dessert! It's got that sweet and salty bite...Read More

Ingredients

  • 1.25 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoon butter (melted)
  • 1/4 cup Swerve confectioners sweetener
  • 1/4 cup water
  • 1 teaspoon gelatin
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon vanilla liquid stevia
  • 1 cup unsweetened peanut butter
  • 16 ounces cream cheese (softened)
  • 1/2 teaspoon Toffee flavored liquid stevia
  • 6 low carb Peanut Butter Cups (chopped)
  • 2 ounces Sugar-Free Chocolate (melted)

Directions

  1. 1

    Place all the crust ingredients into a food processor and process until fine crumbs. Press into an 8 inch spring form pan lined with parchment. Set aside.

  2. 2

    Boil the water and gelatin and continue to simmer and stir until it's completely dissolved. Set aside to cool. 

  3. 3

    Pour the heavy cream, vanilla extract and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside. 

  4. 4

    To the same bowl of the stand mixer add the peanut butter, cream cheese and toffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again then add the whipped cream and blend on high until well combined. Pour into crust. 

  5. 5

    Refrigerate for 3 hours. When ready to serve, add optional toppings if desired. Enjoy!