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Keto Peanut Butter Cheesecake

Keto friendly peanut butter Cheesecake with chocolate crust. 
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 51 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, peanut butter
Servings: 8 Slices
Author: Kari Hale

Ingredients

Crust

  • 1 Cup Almond Flour
  • 2 tbsp Butter Melted
  • 1.5 tbsp Cocoa Powder
  • 1 tbsp Splenda Naturals
  • 1 tbsp Nutiva Butter Flavored Coconut Oil

Filling

  • 16 oz Cream Cheese Room temperature
  • .5 cup Brown Sugar Swerve
  • 1 tsp Vanilla Extract
  • 3 Eggs Room temperature
  • 10 tbsp Creamy Peanut Butter

Instructions

Crust

  • Mix ingredients together and press into a 7" spring-form pan. Spray pan or use parchment paper to line.
  • Place in freezer while you prepare the filling.

Filling

  • Mix eggs, cream cheese, and vanilla extract on medium in a mixer until combined. Do not overmix. 
  • Add Swerve and peanut butter. Pour slowly onto crust. 
  • Add 1 cup of water and a trivet to an Instant Pot. Use foil sling to lower onto trivet in an instant pot. 
  • Set for Instant Pot to 36 minutes high pressure and a 3-minute no pressure release. 
  • Allow to cool and refrigerate overnight for best flavor. 
Tried this recipe?Let us know how it was!