Just in time for Thanksgiving….. here’s the recipe I keep getting ALLLLLLLL the messages about. :). I did my best to recall exactly what I did and will be testing this out for my family for Thanksgiving as well!
Keto Peanut Butter Cup Cheesecake
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Crust:
1 cup almond flour
2 tbsp cocoa powder
1.5 tbsp Swerve or erythritol
1 tsp baking powder
3 grinds of pink Himalayan sea salt
5 tbsp melted butter
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Filling:
2 – 8oz cream cheese, softened/room temp
1/2 cup Swerve or erythritol
4 tbsp PB2 powdered peanut butter
4 tsp vanilla extract
2 eggs
3 tsp fresh lemon juice
4 grinds (1/4 tsp?) pink Himalayan sea salt
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Topping:
1/4 cup Lily’s dark chocolate chips
2 tbsp coconut oil
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Preheat oven to 350.
Mix together the dry crust ingredients then stir in butter, mixing until a gooey coarse meal.
Press crust into greased pie dish. Bake 12-15 minutes.
While crust is baking, beat the softened cream cheese with a hand mixer.
Add in remaining ingredients and continue mixing until smooth.
Pour evenly into pie dish
Bake on 350 for 20 mins or until a toothpick can be poked and removed from center and come out clean.
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Cool in refrigerator 1 hour.
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For topping, stir chocolate chips and coconut oil in a small pot on stovetop until melted together. Pour on top and spread evenly then put back into the fridge.
(**If you want to swirl in other colors and make a prettier swirly topping like the pic, follow the same “topping” steps again but swap out the chocolate chips for some creamy peanut butter)
Continue cooling in refrigerator for at least 2-3 hours or in the freezer for 1 hour before moving to fridge if you’re in a hurry.
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Keto Inspo 