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Ultimate Peanut Butter Keto Cheesecake
Mirha Pretty

Peanut Butter Keto Cheesecake

This peanut butter keto cheesecake is rich, creamy, and irresistibly indulgent while staying low-carb and sugar-free. Made with a buttery almond flour crust and a smooth peanut butter cream cheese filling, it delivers a perfect balance of nutty flavor and velvety texture. Packed with healthy fats and protein, it’s a satisfying dessert for any keto lifestyle or special occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • ¼ cup melted butter
  • 2 tbsp keto sweetener
  • 3 blocks cream cheese softened
  • ¾ cup keto sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • ½ cup natural peanut butter unsweetened

Method
 

  1. Preheat oven to 160°C (320°F) and grease a springform pan.
  2. Mix almond flour, melted butter, and sweetener, then press into the pan for the crust.
  3. Bake crust for 10 minutes and let it cool.
  4. Beat cream cheese and sweetener until smooth.
  5. Add eggs one at a time, mixing gently.
  6. Mix in vanilla extract, heavy cream, and peanut butter until creamy.
  7. Pour filling over the crust and smooth the top.
  8. Bake for 40 minutes, then let it cool completely.
  9. Refrigerate for at least 4 hours before serving.

Notes

  • Use smooth, unsweetened peanut butter for best results.
  • Avoid overmixing to prevent cracks.
  • Chill overnight for a firmer and richer texture.

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