Keto Peanut Butter Chocolate Chip Cheesecake

By deiv3 on August 16, 2024

Introducing our sensational Keto Peanut Butter Chocolate Chip Cheesecake, a masterpiece of creamy indulgence crafted with almond flour crust and sugar-free chocolate chips. This dessert embodies the rich flavors of peanut butter and chocolate, perfectly balanced within a decadent cheesecake filling that's both satisfying and guilt-free. Whether you're celebrating a special occasion or simply craving a luxurious treat, this recipe delivers on taste while supporting your ketogenic lifestyle. Discover the joy of dessert without compromising your goals—every slice promises a delightful journey through creamy textures and bold flavors.
Here's a detailed recipe for Keto Peanut Butter Chocolate Chip Cheesecake:
Crust Ingredients:
1 cup almond flour
4 tablespoons melted butter
Sweetener equivalent to 2 tablespoons sugar (e.g., Splenda)
Cheesecake Filling Ingredients:
16 oz cream cheese, softened
1/2 cup creamy peanut butter (sugar-free)
Sweetener equivalent to 3/4 cup sugar (e.g., Splenda)
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips (e.g., Hershey's)

Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a bowl, mix together almond flour, melted butter, and sweetener until well combined.
Press the mixture into the bottom of a greased 9-inch springform pan to form an even crust.
Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
Add sweetener and beat until well incorporated.
Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
Mix in the heavy cream and vanilla extract until the filling is smooth and well combined.
Gently fold in the sugar-free chocolate chips.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
Smooth out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.
Cool and Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up.
Serve:
Remove the cheesecake from the springform pan and slice into portions.
Enjoy your Keto Peanut Butter Chocolate Chip Cheesecake chilled, and store any leftovers in the refrigerator.