0
RatingDifficultyIntermediate

Yields1 Serving
Prep Time40 minsTotal Time40 mins

Very fulfilling and delicious!

Adapted from: www.alldayidreamaboutfood.com


Ingredients:

Crust
 1 ¼ cups Almond flour
 ½ cup Unsweetened cocoa powder
 3 tsp Erythriol granules (or preferred sweetener)
 4 tbsp Butter (melted)
Peanut butter layer
 ¾ cup Heavy whipping cream
 8 oz Cream cheese (softened)
 ½ cup Peanut butter
  cup Powdered erythriol (Swerve)
Chocolate Pudding layer
 1 cup Unsweetened almond milk
 1 cup Heavy whipping cream
  cup Powdered erythriol
 ¼ cup Unsweetened cocoa powder
 4 Egg yolks
 ½ tsp Xantham gum
 ½ cup Unsweetened chocolate chips

Directions:

Crust
1

Mix all crust ingredients together and press them firmly in a 9inch cheesecake pan

Peanut butter layer
2

-Mix all ingredients in the mixer at high for 3-4 minutes
-Spread the mixture on top of the crust and place in the fridge

(Original recipe calls for dividing whipping cream and whipping 1/2 until it holds stiff peaks then folding them into the rest of the mixture, if may make a fluffier layer. I found it easy to just put them all together at once)

Chocolate Pudding layer
3

-In a saucepan, over medium heat, mix almond milk, heavy cream, sweetener and cocoa powder and bring to a simmer
-Tamper egg yolks: whisk together then add 1/2 cup of the mixture slowly to the yolks while mixing thoroughly, then add them to the saucepan
-Add the xantham gum and continue to whisk on medium heat for 3-4 minutes until it thickens
-Turn off the heat and finish by adding the chocolate chips and mixing well (can also add 3 tbsp butter and 1 tsp vanilla extract at that point, I didn’t feel it’s necessary)
-Wait for about 15 minutes until it cools

-Add the mixture on top of the peanut butter layer
- Place in fridge to set for at least 3-4 hours

Category

Ingredients

Crust
 1 ¼ cups Almond flour
 ½ cup Unsweetened cocoa powder
 3 tsp Erythriol granules (or preferred sweetener)
 4 tbsp Butter (melted)
Peanut butter layer
 ¾ cup Heavy whipping cream
 8 oz Cream cheese (softened)
 ½ cup Peanut butter
  cup Powdered erythriol (Swerve)
Chocolate Pudding layer
 1 cup Unsweetened almond milk
 1 cup Heavy whipping cream
  cup Powdered erythriol
 ¼ cup Unsweetened cocoa powder
 4 Egg yolks
 ½ tsp Xantham gum
 ½ cup Unsweetened chocolate chips

Directions

Crust
1

Mix all crust ingredients together and press them firmly in a 9inch cheesecake pan

Peanut butter layer
2

-Mix all ingredients in the mixer at high for 3-4 minutes
-Spread the mixture on top of the crust and place in the fridge

(Original recipe calls for dividing whipping cream and whipping 1/2 until it holds stiff peaks then folding them into the rest of the mixture, if may make a fluffier layer. I found it easy to just put them all together at once)

Chocolate Pudding layer
3

-In a saucepan, over medium heat, mix almond milk, heavy cream, sweetener and cocoa powder and bring to a simmer
-Tamper egg yolks: whisk together then add 1/2 cup of the mixture slowly to the yolks while mixing thoroughly, then add them to the saucepan
-Add the xantham gum and continue to whisk on medium heat for 3-4 minutes until it thickens
-Turn off the heat and finish by adding the chocolate chips and mixing well (can also add 3 tbsp butter and 1 tsp vanilla extract at that point, I didn’t feel it’s necessary)
-Wait for about 15 minutes until it cools

-Add the mixture on top of the peanut butter layer
- Place in fridge to set for at least 3-4 hours

Keto Peanut Butter Cheesecake

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