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front view of keto peanut butter chocolate cheesecake with a sugar-free Reese's peanut butter cup and a spoonful of peanut butter

Peanut Butter Chocolate Cheesecake (Low Carb, Keto, Gluten Free)

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Craving something rich, creamy, and indulgent without breaking your low-carb goals? This Keto Peanut Butter Chocolate Cheesecake is the perfect dessert to satisfy your sweet tooth while staying in ketosis. With a luscious chocolate crust, a smooth peanut butter filling, and a decadent chocolate topping, this cheesecake delivers all the flavour without the guilt. Whether you're following a strict keto diet or just cutting back on sugar, this recipe is a must-try!

  • Total Time: 1 hours 25 minutes
  • Yield: 12 slices 1x

Ingredients

Units Scale

Brownie Base

  • 4 tbsp butter, unsalted
  • 1/4 cup sugar-free milk chocolate chips
  • 1/4 cup almond flour
  • 1/4 cup sweetener
  • 2 tbsp unsweetened cocoa powder
  • 1 egg
  • 1/8 tsp baking soda
  • splash of vanilla and a pinch of salt

Peanut Butter Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup sweetener
  • 1 tsp vanilla
  • 2 eggs
  • 3/4 cup peanut butter
  • 1/2 cup sugar-free chocolate chips

Chocolate Peanut Butter Ganache

  • 2 tbsp peanut butter
  • 1/2 cup sugar-free chocolate chips (or bar)

Optional Decorations

  • Crushed peanuts

Instructions

  1. Preheat oven to 350 degrees F.  Generously grease a  spring form pan and wrap the bottom of the pan with aluminum foil.
  2. Combine all of the brownie ingredients in a medium bowl and stir to combine.  Pour mixture into lined spring form pan and place in the oven for 10 minutes.  Remove from oven and let cool.
  3. Using an electric mixer, beat cream cheese, sweetener, peanut butter and vanilla.  Taste mixture and add more sweetener if necessary (the amount depends on the type of sweetener you use so taste the mixture BEFORE adding the eggs)
  4. Once mixture is to your liking, add the eggs, one at a time and beat until incorporated.  Fold in the chocolate chips.
  5. Carefully pour the peanut cream cheese mixture onto the brownie crust.
  6. Fill a 9 x 9-inch baking pan with some water and set the cheesecake in the water bath.  Place in oven and bake for 40-50 minutes until top is set but slightly jiggly.
  7. Pull cheesecake out of oven and cover with a kitchen towel.  This creates steam and will stop your cheesecake from cracking.
  8. While cheesecake is cooling, combine ganache ingredients in a bowl and microwave on high for 1-2 minutes, stopping to stir every thirty seconds.
  9. Once cheesecake has cooled, gently pour ganache over cheesecake, allowing some to dribble down the sides.  Garnish with chopped peanuts, if desired.
  10. Place the cheesecake in the fridge to fully set, at least 4 hours or overnight, before slicing.

Notes

  • Use any sweetener you like but make sure to taste it as you go.  I use stevia as it does not affect my blood sugar, is all natural and does not cause any stomach upset.
  • Author: Cat
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Keto, Low Carb, Gluten Free
  • Diet: Gluten Free

Nutrition

  • Serving Size: 12 slices
  • Calories: 377
  • Sugar: 4
  • Fat: 34
  • Carbohydrates: 10
  • Fiber: 5
  • Protein: 10

Find it online: https://mycrashtestlife.com/keto-peanut-butter-chocolate-cheesecake/

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