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Peanut Butter Cheesecake Recipes: keto-friendly, low sugar

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A rich, sugar-free peanut butter cheesecake with a buttery almond flour crust — low-carb, gluten-free, and completely indulgent.

Ingredients

Scale

Crust:

  • 1½ cups almond flour

  • 3 tbsp melted butter

  • 2 tbsp powdered erythritol

  • ½ tsp vanilla extract

Filling:

  • 24 oz cream cheese, softened

  • ¾ cup powdered sweetener

  • ¾ cup natural peanut butter

  • 3 large eggs

  • ½ cup sour cream or heavy cream

  • 1½ tsp vanilla extract

Optional Toppings:

  • Sugar-free whipped cream

  • Chopped peanuts

  • Sugar-free chocolate drizzle

Instructions

  • Preheat oven to 325°F. Grease and line a 9-inch springform pan.

  • Mix crust ingredients and press into pan. Bake for 10–12 minutes. Cool.

  • Beat cream cheese, sweetener, and peanut butter until smooth. Add eggs one at a time. Mix in sour cream and vanilla.

  • Pour filling over crust. Smooth top.

  • Bake in a water bath for 50–60 minutes until just set. Cool in oven 1 hour.

  • Chill for 4+ hours or overnight.

  • Top and serve chilled.

Notes

Freeze leftovers for up to 2 months. Adjust sweetener to taste. Use dairy-free substitutes as needed.

Find it online: https://foodemily.com/peanut-butter-cheesecake-recipes-keto-friendly-low-sugar/