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Keto Peanut Butter Cheesecake

This keto-friendly peanut butter cheesecake is so delicious. The perfect guilt free dessert or snack for any occasion. This recipe by @that_kethoe_vera is amazing and uses our KetoCandyGirl Peanut Butter Cookie Mix. Here's what she did!

Crust Ingredients:

Cheesecake Ingredients:

  • 1lb cream cheese 
  • 1/2 monkfruit sweetener 
  • 1/3 sour cream
  • 3/4 t vanilla 
  • 2 large eggs (slightly beaten)
  • Pinch of salt 

Here's what she did! 

  1. Wait until all ingredients are room temperature. 
  2. Mix all crust ingredients until cookie dough consistency is formed. 
  3. Use enough dough to cover the bottom of your springform pan, and thick enough for your liking. She used a 7" mold.
  4. Firmly place down, and place in fridge to chill.
  5. Stir the cream cheese until creamy. 
  6. When it reaches a creamy consistency, add in the sweetener.
  7. Add the sour cream, vanilla, and salt. Mix together throughly.
  8. Once mix add one egg at a time and stir until combined. Don't over stir.
  9. Slowly pour over unbaked crust.
  10. If you want to create a swirl, you can lightly add nut butter on top, and swirl around with a toothpick. 
  11. Place mold on baking sheet, and bake at 325 degrees F for 45 minutes. VERY IMPORTANT: do not open oven at all, if you are not using a water bath.
  12. Turn off oven and open door, leaving cake to rest for 10 minutes inside, and another 10 out of oven. 
  13. It should be a little jiggly in the middle.
  14. Cover with foil and chill in fridge overnight.