Keto Peanut Butter Cheesecake

If you love peanut butter and cheesecake, this keto peanut butter cheesecake is about to make your day. It’s rich, creamy, and has that perfect peanut butter flavor in every single bite.

The best part? It’s completely low carb and keto friendly. No regular sugar, no wheat flour. Just real, satisfying dessert without the carb overload.

The crust is made with almond flour, so it comes out golden and slightly nutty. It pairs so well with the creamy peanut butter filling on top.

This is one of those recipes that people won’t believe is keto. It tastes just as good as any traditional cheesecake, if not better.

It does need some time to chill in the fridge, so plan ahead. But the actual hands-on work is pretty simple and straightforward.

Why You’ll Love This Recipe

It Tastes Like Real Cheesecake – The cream cheese and sour cream combo gives this a rich creamy texture that rivals any bakery cheesecake.

Peanut Butter Makes It Extra Satisfying – The healthy fats from natural peanut butter keep you full for hours and crush sweet cravings fast.

No Weird Keto Aftertaste – Peanut butter and cream cheese mask any cooling effect from erythritol so it just tastes like dessert.

Perfect Macros for Keto – Every slice is packed with fat and protein while staying very low carb thanks to almond flour and sugar free sweetener.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Butter, melted
• 2 tbsp Granulated Erythritol
• Pinch of Salt

For the Filling

• 24 oz Cream Cheese, softened (three 8 oz blocks)
• 3/4 cup Granulated Erythritol
• 3/4 cup Creamy Natural Peanut Butter (no sugar added)
• 3 Large Eggs
• 1/2 cup Sour Cream
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with foil to prevent any leaking. Grease the inside lightly.

Step 2

In a bowl, stir together the almond flour, melted butter, erythritol, and salt until evenly moistened. Press the mixture firmly into the bottom of the prepared pan in an even layer.

Step 3

Bake the crust for 10 minutes until lightly golden. Remove and let it cool slightly while you make the filling.

Step 4

In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the sides frequently. Add the erythritol and beat until combined.

Step 5

Add the peanut butter and beat until fully incorporated. Add the eggs one at a time, mixing on low speed after each just until the yolk disappears. Do not overmix once the eggs are added.

Step 6

Mix in the sour cream and vanilla extract on low speed until just combined. The batter should be silky smooth.

Step 7

Pour the filling over the baked crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release air bubbles.

Step 8

Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan. Turn the oven off, crack the door open, and let the cheesecake cool inside the oven for 1 hour.

Step 9

Remove from the oven and refrigerate for at least 6 hours or overnight before releasing the springform ring and slicing.

Tips

Get Your Cream Cheese Fully Softened

This is the single biggest thing that affects how smooth your cheesecake turns out. Leave the cream cheese on the counter for at least 1-2 hours before you start. It should be soft enough that you can easily press a finger into it with zero resistance.

If the cream cheese is even slightly cold in the middle, you’ll get lumps in the batter that won’t go away no matter how long you mix. And mixing longer to fix lumps means you’re adding extra air, which causes cracks on top.

If you forgot to take it out ahead of time, cut each block into small cubes and spread them on a plate. They’ll soften in about 20-30 minutes that way.

Use Natural Peanut Butter and Stir It Well

Natural peanut butter separates in the jar, so you need to stir it really well before measuring it out. If you scoop from the top you’ll get mostly oil, and if you scoop from the bottom you’ll get a thick paste. Either way your filling won’t have the right texture or flavor.

Also make sure the peanut butter is at room temperature. If it’s cold it won’t blend smoothly into the cream cheese and you’ll end up with peanut butter streaks instead of a uniform filling.

Check the label and make sure there’s no added sugar. Some brands that say “natural” still sneak in honey or cane sugar, which adds unnecessary carbs.

Mix on Low Speed Once the Eggs Go In

Before you add the eggs, you can beat the cream cheese and peanut butter on medium speed with no worries. But the moment you add the first egg, switch to low speed and keep it there for the rest of the recipe.

Beating eggs on high speed whips a ton of air into the batter. That air expands in the oven and then collapses as the cheesecake cools, which is exactly what causes big cracks and a sunken center.

Mix each egg just until the yellow disappears into the batter, then stop and add the next one. It should only take about 15-20 seconds per egg.

More Recipes

• Keto Burnt Basque Cheesecake
• Keto Raspberry Cheesecake Bars
• Low Carb New York Cheesecake
• Keto Peanut Butter Buckeyes
• Low Carb No-Bake Peanut Butter Chocolate Bars

Frequently Asked Questions

Can I use regular peanut butter instead of natural peanut butter?

It’s best to stick with natural peanut butter that has no added sugar, since regular peanut butter usually contains sugar and hydrogenated oils that will bump up the carb count. Natural peanut butter keeps this cheesecake truly keto-friendly.

If all you have is regular peanut butter, it will still work texture-wise, but just know your net carbs per slice will be higher. Always check the label and look for one where peanuts are the only ingredient.