Creamy low-carb peanut butter cheesecake with rich chocolate swirl. Silky, smooth, keto-friendly dessert with a buttery almond flour crust.

Scale

Almond flour crust:

1 1/2 cups almond flour

1/4 cup melted butter

2 tablespoons low-carb sweetener

Cheesecake filling:

16 oz cream cheese, softened

1/2 cup natural peanut butter

1/3 cup low-carb sweetener (erythritol or monk fruit)

2 large eggs

1 teaspoon vanilla extract

1/4 cup heavy cream

Chocolate swirl:

1/2 cup sugar-free chocolate, melted

1 tablespoon heavy cream

Cook Mode Prevent your screen from going dark

2. Preheat oven to 325°F (160°C)

3. Mix almond flour, melted butter, and sweetener to form crust

4. Press crust into springform pan and bake for 8–10 minutes, then cool

6. In a bowl beat cream cheese until smooth and creamy

7. Add peanut butter and sweetener and mix well

8. Add eggs one at a time and mix gently

9. Add vanilla extract and heavy cream and mix until smooth

10.

11. Pour filling over cooled crust

12. Drizzle melted chocolate mixture on top and swirl lightly with a toothpick

13. Bake for 35–45 minutes until edges are set and center is slightly jiggly

14. Turn off oven and let cheesecake cool inside for 30 minutes

15. Refrigerate at least 6 hours or overnight before serving

16.

Use room temperature cream cheese for smooth texture

Do not overmix after adding eggs

Do not overbake for creamy center

Best texture after overnight chilling