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

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.