When the winter chill sets in, you deserve a treat that feels like a warm hug. This Keto Peanut Butter Cheesecake is the ultimate cozy dessert for a snowy night. It delivers all the rich, nutty flavor you love without the sugar crash.
You do not have to give up dessert to stay on track this season. This recipe is creamy, decadent, and completely beginner-friendly for any home cook. Your family will never guess this velvety treat is actually low-carb.
Why You Will Love This Recipe
This recipe is a total winner for your next holiday party or family gathering. It combines a rich chocolate crust with a dense, silky peanut butter filling. It is the perfect way to satisfy a sweet tooth during a healthy reset.
You get a restaurant-quality dessert right in your own kitchen. It uses simple ingredients that are easy to find at any grocery store. Preparing this ahead of time makes your holiday hosting feel completely stress-free.
Simple Cooking Method
Making a cheesecake might seem scary, but I promise you can do this. We use a simple water bath technique to keep the texture smooth and crack-free. This method ensures your cheesecake stays moist and perfectly level every single time.
Even if you are new to keto baking, these steps are easy to follow. The crust comes together in minutes with just a few quick stirs. Patience is the secret ingredient while it chills in the fridge overnight.
Ingredients You Will Need
Most of these items are likely already sitting in your low-carb pantry right now.
- 1.25 cups superfine almond flour
- 0.25 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 1.25 cups powdered erythritol/monkfruit sweetener, divided
- 24 ounces full-fat cream cheese, room temperature
- 0.75 cup natural creamy peanut butter (no sugar added)
- 0.5 cup full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon sea salt
Step-by-Step Directions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine almond flour, cocoa powder, 0.25 cup sweetener, and melted butter until a crumbly dough forms.
- Press the crust mixture firmly into the bottom of the springform pan and bake for 10 minutes. Remove and let cool completely.
- In a large mixing bowl or stand mixer, beat the softened cream cheese and remaining 1 cup sweetener on medium speed until smooth and airy.
- Add the peanut butter, sour cream, vanilla extract, and salt; mix until fully incorporated.
- Add eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air.
- Wrap the exterior of the springform pan in two layers of heavy-duty aluminum foil and place it inside a large roasting pan.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 65 to 75 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Turn off the oven and crack the door open slightly; let the cheesecake rest inside for 60 minutes to prevent cracking.
- Remove from the water bath, discard foil, and refrigerate for at least 8 hours or overnight before serving.
Best Ways to Enjoy It
Serve this chilled with a small dollop of sugar-free whipped cream on top. A few crushed roasted peanuts add a lovely crunch to every creamy bite. It looks beautiful on a holiday dessert table next to fresh berries.
For a fancy touch, drizzle a little melted sugar-free chocolate over each slice. Pair it with a hot cup of coffee for a leisurely weekend treat. It is so filling that a small slice goes a long way.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator for up to five days. You can also freeze individual slices for a quick treat later on. Wrap them tightly in plastic wrap and foil before freezing for best results.
Thaw a slice in the fridge for a few hours before you want to eat. This makes it a great meal prep dessert for the busy week ahead. The texture stays perfectly creamy even after being stored.
Tips for Best Results
- Use room temperature ingredients to ensure a perfectly smooth batter every time.
- Do not skip the water bath because it prevents the top from cracking.
- Avoid over-mixing the eggs to keep the cheesecake dense and creamy.
- Wrap the pan tightly in foil to prevent water from leaking inside.
- For a holiday twist, add a pinch of cinnamon to the chocolate crust.
- Let the cheesecake cool slowly in the oven to maintain its structure.
- Always use natural peanut butter without any added sugars or oils.
Ways to Switch It Up
- Swap the peanut butter for almond butter for a different nutty flavor.
- Mix in some sugar-free chocolate chips for a double chocolate experience.
- Use a vanilla crust by omitting the cocoa powder in the first step.
- In summer, serve it with fresh raspberries for a bright, tart contrast.
Common Questions
Can I make this without a water bath?
You can, but the texture might be less silky and the top may crack. The water bath provides the gentle heat needed for a perfect bake.
What sweetener works best?
Powdered erythritol or monk fruit blends work best because they dissolve easily. Avoid granulated sweeteners as they can leave a gritty texture in the filling.
How do I know when it is done?
The edges should be firm, but the very center should still jiggle slightly. It will firm up completely as it cools in the refrigerator.
I hope this Keto Peanut Butter Cheesecake brings a little extra joy to your winter evenings. It is proof that eating healthy can still be incredibly delicious. Happy baking!
— Lidia
Ingredients
- 1.25 cups superfine almond flour
- 0.25 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 1.25 cups powdered erythritol/monkfruit sweetener, divided
- 24 ounces full -fat cream cheese, room temperature
- 0.75 cup natural creamy peanut butter (no sugar added)
- 0.5 cup full -fat sour cream, room temperature
- 3 large eggs , room temperature
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon sea salt
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine almond flour, cocoa powder, 0.25 cup sweetener, and melted butter until a crumbly dough forms.
- Press the crust mixture firmly into the bottom of the springform pan and bake for 10 minutes. Remove and let cool completely.
- In a large mixing bowl or stand mixer, beat the softened cream cheese and remaining 1 cup sweetener on medium speed until smooth and airy.
- Add the peanut butter, sour cream, vanilla extract, and salt; mix until fully incorporated.
- Add eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air.
- Wrap the exterior of the springform pan in two layers of heavy-duty aluminum foil and place it inside a large roasting pan.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 65 to 75 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Turn off the oven and crack the door open slightly; let the cheesecake rest inside for 60 minutes to prevent cracking.
- Remove from the water bath, discard foil, and refrigerate for at least 8 hours or overnight before serving.
