This creamy keto peanut butter cheesecake is the perfect mix of sweet and salty. The addition of peanut butter takes this low carb dessert to a new level of deliciousness!
How to make keto peanut butter cheesecake?
Just 3 main steps to ensure that your cheesecake will come out perfectly every time you make it.
- Make a low carb crust.
- For the filling: make sure you use room temperature dairy items. Don’t overbeat the eggs. It could cause your cheesecake to crack or affect the texture.
- Follow the helpful tips to avoid over baking the cheesecake.
How do you make a low carb crust?
Since almond flours have improved in texture and taste, we can now enjoy crusts on our pies and cakes. You can still bake a cheesecake without a crust, but it is so much better with this crispy, nutty crust.
- Preheat oven to 350°F. Prepare springform pan by spraying with non stick baking spray.
- Mix melted butter, almond flour, sweetener and cinnamon.
- Press the mixture onto the bottom of pan. Make sure it is evenly spread onto the bottom.
- Bake for approximately 10 minutes or until it is lightly browned along the edges.
Why do cheesecakes crack?
We love to see a pretty baked cheesecake without any cracks across the top. There are some key things to do to help prevent them. But just remember, baking can be a finicky science and you can do all the things right and may still end up with a crack. If it’s only a small one, you won’t notice a difference in taste or texture.
- Preventing cracks starts with the filling. Make sure the cream cheese, sour cream and eggs are room temperature. It will ensure a smooth filling and lessen the amount that you have to beat the ingredients.
- Use large, not extra large eggs. Don’t overbeat the eggs. I prefer to quickly mix them with a fork before adding to the batter.
Do you need a water bath to bake cheesecake?
- I have used a water bath where you have to line the outside of the pan with aluminum foil to prevent leaking. And then placing inside a pan of hot water. The concept is to bake the cheesecake in a moist environment and help ensure even baking and not over bake it. I found it tricky to avoid leaks and would prefer not to worry about it.
- My favorite, easy way is to fill a large baking pan with boiling water and set it on the bottom of the oven. The springform pan of cheesecake is baked above it on the middle rack of the oven.
How do you know when a cheesecake is done baking?
- Don’t over bake the cheesecake. When you test it, gently move the pan and give it the ‘jiggle test’. The outer edges should be very lightly browned and should not jiggle. The center will still have some movement but will firm up as it cools. If the cheesecake needs a bit more time, check again after 10 minutes or so.
- Let the cheesecake cool slowly. It is important to avoid drastic temperature changes. When the cheesecake is done, turn off the oven, and leave the door open a crack ( I use a folded kitchen towel to hold open) for about an hour. Then remove to cool completely and refrigerate until time to serve.
This cheesecake is as decadent as it looks. If you love cheesecake, you may want to try my chocolate Valentine Mini Cheesecakes or my Low Carb Raspberry Cheesecake Bars. I would love to know if you’ve made any of desserts. please leave me a comment below if you have. 😊
Here are some other delicious low carb desserts you may like:Print
This creamy keto peanut butter cheesecake is the perfect mix of sweet and salty. You will love how just the right amount of peanut butter takes this dessert to a whole new level of deliciousness!!
- 1 1/2 cups almond flour, sifted
- 3 tablespoons Swerve or choice of sugar substitute
- 4 tablespoons melted butter
- 1/4 teaspoon cinnamon
- 4 packages cream cheese (32 oz), room temperature
- 1 cup sugar substitute (I used 1/2 Monkfruit, 1/2 Swerve)
- 1/2 cup sour cream, room temperature
- 4 large eggs, room temperature
- 3/4 cup smooth peanut butter, low sodium, no sugar added
- 1 teaspoon pure vanilla extract
Preheat oven to 350°F. Spray a 9″ springform pan with non-stick spray. Set aside.
- Combine the melted butter and sifted almond flour. Mix well.
- Add in sweetener and cinnamon. Stir to fully mix together.
- Press crust mixture into the bottom of the pan.
- Bake for approximately 10 minutes or until it is lightly brown around the edges. Let cool while making filling.
- In a mixer, beat the sweetener, cream cheese and sour cream on medium speed until smooth. Mix in vanilla. Stop the mixer and scrape down the bowl to make sure everything is combined.
- In a cup, whisk the eggs with a fork to combine them well. Add in half the beaten eggs into the cream cheese mixture and beat well. Then add in the remainder of eggs and beat to combine. Don’t over mix.
- Mix in the peanut butter. Scrape down bowl again and pour the filling into cooled crust.
- Using a spatula, smooth the top of cheesecake so that it is evenly distributed in pan.
Prepare water bath
- Using a kettle or saucepan, bring about 3 cups of water to a boil.
- Put a casserole dish, or oven safe container on bottom of oven and pour the water into the dish.
- Put cheesecake on middle oven rack in center of oven.
- Bake for an hour and check the cheesecake. Open door and gently move the pan to see how much of the cheesecake is jiggling. The edges should all be firm and the center should have some movement in it. If needed, bake for another 10 minutes and test again.
- The cheesecake will not be fully set at this point, but it should not be fully liquid.
- Turn off oven, prop open oven door a few inches ( I used a folded kitchen towel).
- Let cheesecake sit in the cooling oven for 1 hour.
- Remove from oven and place on a rack to cool completely.
- Store in refrigerator. *
*Your cheesecake will stay fresh in the refrigerator for 4-5 days.
**You can freeze the cheesecake for 2-3 months.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: Keto Peanut Butter Cheesecake