Keto Peanut Butter Cheesecake

Step by Step Instructions

1. 1

   Preheat oven to 350 degrees F and spray the inside of a 8-inch springform pan with cooking spray or brush with melted butter. Place a parchment paper circle on the bottom if you have them. It’s not required but does help the crust release a little easier.

2. 2

   In a food processor, add almond flour, coconut flour, cocoa powder, brown sugar substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and vanilla. Pulse until coarse crumbles form.

   For this step

   • 1 ¼ cup almond flour
   • 3 tablespoons coconut flour
   • 2 tablespoons cocoa powder
   • 2 tablespoons brown sugar substitute
   • 1/2 teaspoon baking powder
   • 1/2 teaspoon xanthan gum
   • 1/4 teaspoon salt
   • 5 tablespoons butter, cubed & chilled
   • 1/2 teaspoon vanilla extract
3. 3

   Press the crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees F for 9 minutes. Remove and set aside to cool completely. 

4. 4

   In a medium bowl, pour in heavy cream. Using an electric mixer on medium speed, beat the cream until it starts to thicken a bit. Then add in 1/4 cup powdered allulose sweetener. Increase the speed to high and beat until stiff peaks form. Set aside.

   For this step

   • 1 cup heavy cream
   • 1/4 cup powdered allulose
5. 5

   In a large bowl, beat together cream cheese and remaining powdered allulose with an electric mixer on medium speed until fluffy. Beat in peanut butter until smooth. Add a little bit of the whipped cream to the peanut butter mixture and fold until combined. Then add half of the whipped cream and gently fold in until combined. Making sure to keep it airy. Then add remaining whipped cream and fold in. It will look so airy and fluffy. Like peanut butter marshmallow fluff.

   For this step

   • 8 oz package cream cheese, softened
   • 1 1/4 cup powdered allulose
   • 1 cup creamy peanut butter
6. 6

   Scoop the peanut butter fluff into the cooled crust. Spread evenly. Cover with plastic wrap and place cheesecake in the refrigerator to chill for at least 6 hours or overnight.