Keto peanut butter cheesecake
HOW TO
1 package KetoCandyGirl Peanut Butter Cookie Mix
16 oz softened cream cheese
1.5 cups heavy whipping cream
1.5 tsp vanilla extract
1/2 cup powdered sweetener (I used so nourished inc
3 tbsp preferred keto vanilla collagen
1 tbsp beef gelatin
1/2 cup Legendary Pecan Pie almond butter
Make KetoCandyGirl Peanut Butter Cookie Mix as instructed, then use Legendary Pecan Pie almond butter for the 2 tablespoons of PB. Press down into 9 inch parchment lined spring form pan. Bake for 9 minutes at 350°.
Beat cream cheese, Heavy Whipped Cream and vanilla until well blended. Add sweetener, collagen and gelatin, beat until smooth and creamy and add almond butter, mix until well combined.
Pour over cheesecake crust and spread evenly. Refrigerate for minimum of 4 hours before serving. (Best to let it chill overnight!) Enjoy!
16 oz softened cream cheese
1.5 cups heavy whipping cream
1.5 tsp vanilla extract
1/2 cup powdered sweetener (I used so nourished inc
3 tbsp preferred keto vanilla collagen
1 tbsp beef gelatin
1/2 cup Legendary Pecan Pie almond butter
Make KetoCandyGirl Peanut Butter Cookie Mix as instructed, then use Legendary Pecan Pie almond butter for the 2 tablespoons of PB. Press down into 9 inch parchment lined spring form pan. Bake for 9 minutes at 350°.
Beat cream cheese, Heavy Whipped Cream and vanilla until well blended. Add sweetener, collagen and gelatin, beat until smooth and creamy and add almond butter, mix until well combined.
Pour over cheesecake crust and spread evenly. Refrigerate for minimum of 4 hours before serving. (Best to let it chill overnight!) Enjoy!
RECIPE AND PHOTO BY @KETO.SHEENA
