Keto Low Carb Peanut Butter Cup Cheesecake
A rich, creamy no-bake cheesecake featuring layers of peanut butter and cream cheese filling with chunks of sugar-free peanut butter cups. The almond flour crust provides a nutty base that complements the sweet, indulgent flavors without the carbs. Perfect for keto dieters or anyone avoiding traditional sugars, this dessert delivers all the satisfaction of classic peanut butter cup candy in cheesecake form. The gelatin helps create a firm, sliceable texture that holds its shape beautifully when served.
Ingredients
- 1 ¼ cup almond flour
- ¼ cup unsweetened cocoa powder
- 4 tablespoon butter, melted
- ¼ cup Swerve confectioners sweetener
- ¼ cup water
- 1 teaspoon gelatin
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- 1 cup unsweetened peanut butter
- 16 ounces cream cheese, softened
- ½ teaspoon toffee flavored liquid stevia
- 6 low carb peanut butter cups, chopped
- 2 ounces sugar-free chocolate, melted
Instructions
- 1
Process all crust ingredients in food processor until fine crumbs form
- 2
Press crust mixture into parchment-lined 8 inch spring form pan and set aside
- 3
Boil water and gelatin, stirring continuously until completely dissolved, then cool
- 4
Whip heavy cream with vanilla extract and vanilla stevia in stand mixer until peaks form, then remove and set aside
- 5
Beat peanut butter, cream cheese and toffee stevia in same bowl until smooth
- 6
Drizzle in cooled gelatin mixture and blend again
- 7
Add whipped cream and blend on high until well combined
- 8
Pour filling into prepared crust
- 9
Refrigerate for 3 hours until set
- 10
Top with chopped peanut butter cups and melted chocolate before serving
Tips
Line the springform pan with parchment paper for easy removal and clean slices.
Make sure gelatin mixture is completely cool before adding to prevent curdling the cream cheese.
Chill overnight for best texture and easier slicing.
Good to Know
Refrigerate covered up to 5 days. Best texture within 2-3 days.
Make 1 day ahead for best flavor development and easier slicing.
Slice with warm knife for cleanest cuts. Serve chilled directly from refrigerator.
Common Mistakes
Cool gelatin completely to avoid melting whipped cream and curdling filling.
Don't overwhip cream or it will become grainy when folded in.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze this cheesecake?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator before serving.
What if I don't have liquid stevia?
Use powdered erythritol or monk fruit sweetener, adjusting to taste since liquid is more concentrated.
Can I use regular peanut butter cups?
Yes, but this will significantly increase the carb content and won't be low-carb anymore.