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Peanut Butter Cheesecake Recipe
Macros per serving:
• 395 Calories
• 36.5g of Fat
• 12g of Protein
• 5g of Net Carbs
Servings Prep Time
16 20minutes
Servings Prep Time
16 20minutes
Ingredients
Instructions
  1. Combine the almond flour, cocoa powder, and ¼ cup powdered erythritol in a bowl.
  2. Stir in the melted butter then press the mixture into the bottom of a 9-inch springform pan.
  3. Whisk together the cold water and gelatin in a small saucepan.
  4. Heat the mixture over low heat, stirring constantly, until the gelatin powder dissolves.
  5. Remove from heat and set aside while you whip the cream.
  6. Beat the heavy cream with ¼ cup powdered erythritol until thick and creamy.
  7. While beating, slowly drizzle in the gelatin mixture then whip at high speed to stiff peaks.
  8. Beat together the cream cheese, peanut butter, and vanilla with the remaining ½ cup powdered erythritol until smooth and well combined.
  9. Fold in the whipped cream then pour the filling into the crust and smooth the top.
  10. Chill for 4 to 6 hours until firm then remove from the springform pan and slice to serve.