Keto Chocolate Peanut Butter Cheesecake – Rich, Creamy, and Low-Carb

This cheesecake is for the days you want a decadent dessert without breaking your low-carb goals. It brings together a classic flavor duo—chocolate and peanut butter—with a smooth, creamy texture that feels like a treat from a bakery. The crust is nutty and crisp, the filling is velvety, and the chocolate topping ties it all together.

It’s simple enough for a weeknight project and special enough for a celebration. If you love peanut butter cups, this will hit the spot—without the sugar crash.

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Keto Chocolate Peanut Butter Cheesecake - Rich, Creamy, and Low-Carb

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the crust: 1 1/2 cups almond flour
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons powdered erythritol or allulose
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• For the filling: 24 ounces cream cheese, softened
• 3/4 cup powdered erythritol or allulose (adjust to taste)
• 1/2 cup smooth natural peanut butter (no sugar added)
• 1/2 cup sour cream (or full-fat Greek yogurt)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• For the chocolate topping: 3/4 cup sugar-free dark chocolate chips or chopped bar (60–70% cocoa equivalent)
• 1/2 cup heavy cream
• 1 tablespoon butter (optional, for extra shine)
• Pinch of salt
• Optional garnishes: Crushed roasted peanuts, shaved sugar-free chocolate, or a drizzle of warmed peanut butter.

Method

 

1. Prep your pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Heat oven to 325°F (163°C).
2. Make the crust: In a bowl, mix almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until sandy and evenly moistened. Press firmly into the pan in an even layer.
3. Par-bake: Bake the crust for 8–10 minutes until set and fragrant. Cool while you prepare the filling.
4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth, about 2 minutes. Scrape the bowl.
5. Add sweetener and peanut butter: Mix in powdered sweetener, salt, and peanut butter until creamy. Avoid whipping too much air into the batter.
6. Add sour cream and vanilla: Beat just until combined, scraping the bowl as needed.
7. Add eggs: Beat in eggs one at a time on low speed until just incorporated. Do not overmix.
8. Fill the pan: Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
9. Bake gently: Place the pan on the center rack. Bake 45–55 minutes, until edges are set and the center wobbles slightly like Jell-O.
10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool to room temp.
11. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.
12. Make the ganache: Heat cream until steaming, then pour over chocolate chips with butter and a pinch of salt. Let sit 2 minutes, then stir until smooth.
13. Top the cheesecake: Spread ganache over the chilled cheesecake. Chill 20–30 minutes to set.
14. Garnish and serve: Add crushed peanuts, shaved chocolate, or a light peanut butter drizzle. Slice with a hot, clean knife.

Why This Recipe Works

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• Almond flour crust: It brings a toasty, buttery base that stays crisp and keeps carbs low.
• Sweetened with erythritol or allulose: You get sweetness without spiking blood sugar, and the flavor stays clean.
• Cream cheese and sour cream: This combo creates a silky, stable texture that sets beautifully.
• Natural peanut butter: No added sugars, just pure peanut flavor that blends smoothly into the batter.
• Dark chocolate ganache: Sugar-free chocolate and cream melt into a glossy, rich finish that tastes luxurious.

What You’ll Need

• For the crust:
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
• For the filling:
  • 24 ounces cream cheese, softened
  • 3/4 cup powdered erythritol or allulose (adjust to taste)
  • 1/2 cup smooth natural peanut butter (no sugar added)
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
• For the chocolate topping:
  • 3/4 cup sugar-free dark chocolate chips or chopped bar (60–70% cocoa equivalent)
  • 1/2 cup heavy cream
  • 1 tablespoon butter (optional, for extra shine)
  • Pinch of salt
• Optional garnishes: Crushed roasted peanuts, shaved sugar-free chocolate, or a drizzle of warmed peanut butter.

How to Make It

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1. Prep your pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.

   Heat oven to 325°F (163°C).

2. Make the crust: In a bowl, mix almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until sandy and evenly moistened. Press firmly into the pan in an even layer.
3. Par-bake: Bake the crust for 8–10 minutes until set and fragrant.

   Cool while you prepare the filling.

4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth, about 2 minutes. Scrape the bowl.
5. Add sweetener and peanut butter: Mix in powdered sweetener, salt, and peanut butter until creamy. Avoid whipping too much air into the batter.
6. Add sour cream and vanilla: Beat just until combined, scraping the bowl as needed.
7. Add eggs: Beat in eggs one at a time on low speed until just incorporated.

   Do not overmix.

8. Fill the pan: Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
9. Bake gently: Place the pan on the center rack. Bake 45–55 minutes, until edges are set and the center wobbles slightly like Jell-O.
10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.

    Move to a rack and cool to room temp.

11. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.
12. Make the ganache: Heat cream until steaming, then pour over chocolate chips with butter and a pinch of salt. Let sit 2 minutes, then stir until smooth.
13. Top the cheesecake: Spread ganache over the chilled cheesecake. Chill 20–30 minutes to set.
14. Garnish and serve: Add crushed peanuts, shaved chocolate, or a light peanut butter drizzle.

    Slice with a hot, clean knife.

How to Store

• Refrigerate: Cover tightly and keep in the fridge for up to 5 days.
• Freeze: Freeze slices on a sheet pan until firm, then wrap individually. Store up to 2 months. Thaw overnight in the fridge.
• Best texture: For serving, let slices sit at room temperature for 10–15 minutes to soften slightly.

Benefits of This Recipe

• Low in carbs, high in satisfaction: A rich dessert that fits keto and low-carb lifestyles.
• Balanced flavors: Deep chocolate, salty-sweet peanut butter, and creamy tang from sour cream.
• Make-ahead friendly: Cheesecake improves after chilling, making it perfect for parties and prep.
• Customizable sweetness: Adjust your sweetener to taste without affecting texture.
• Gluten-free: Almond flour crust delivers crunch without wheat.

Common Mistakes to Avoid

• Overmixing the batter: Too much air causes cracks.

  Mix on low and stop when combined.

• Skipping room-temperature ingredients: Cold cream cheese clumps and overmixes. Soften everything first.
• Overbaking: If the center is fully set in the oven, it will dry out. Look for a slight wobble.
• Rapid cooling: Sudden temperature changes can crack the surface.

  Cool gradually.

• Using sweetened peanut butter: Adds hidden sugar and can throw off texture. Choose a no-sugar-added brand.

Variations You Can Try

• Swirl effect: Reserve 1/2 cup of batter, mix with 1 tablespoon cocoa, and swirl on top before baking.
• Crunchy crust: Add 1/4 cup chopped roasted peanuts to the crust mix for extra texture.
• Mocha twist: Stir 1 teaspoon instant espresso into the ganache for a subtle coffee note.
• Mini cheesecakes: Bake in a lined muffin tin for 18–22 minutes. Great for portion control.
• Nut-free crust: Use a sunflower seed flour crust if you need to avoid almonds.

FAQ

Can I use a different sweetener?

Yes.

Powdered erythritol or allulose work best for a smooth texture. Monk fruit blends are fine too. Avoid pure stevia in the filling—it can taste bitter and doesn’t add bulk.

Do I need a water bath?

Not for this recipe.

A lower oven temperature and gradual cooling minimize cracks. If you prefer a water bath, wrap the pan in foil and bake in a larger pan with hot water halfway up the sides.

What type of peanut butter is best?

Choose a smooth, natural peanut butter with only peanuts and salt. Stir well before measuring to avoid oily or dry spots.

How do I know when it’s done?

The edges should be set and the center should jiggle slightly when you nudge the pan.

If it waves like batter, it needs more time; if it’s stiff, it’s overbaked.

Can I make it dairy-free?

You can try dairy-free cream cheese, coconut cream instead of sour cream, and a dairy-free chocolate for topping. Texture will be slightly different but still tasty.

What if my cheesecake cracks?

No stress—ganache covers everything. Next time, mix less, bake at a steady low temp, and cool slowly with the oven door cracked.

Can I swap almond flour for coconut flour in the crust?

Not directly.

Coconut flour absorbs much more liquid. If you must use it, start with 1/3 the amount and adjust with extra butter until the mixture holds together.

In Conclusion

This Keto Chocolate Peanut Butter Cheesecake delivers big flavor with a creamy, bakery-style finish—without the sugar. It’s straightforward to make, easy to customize, and holds up beautifully in the fridge.

Whether you’re serving guests or treating yourself, this dessert checks all the boxes: rich, balanced, and truly satisfying. Keep this recipe handy; it’s one you’ll want to make again and again.