Sugar-Free Peanut Butter Cheesecake Recipe
This creamy Sugar-Free Peanut Butter Cheesecake starts with a chocolate almond crust and is topped with sugar-free chocolate too! Made with almond flour and monk fruit sweetener, this easy, no-bake low carb dessert is naturally gluten free too.
Servings: 16 servings
Ingredients
For the Crust
- 1 ¾ cups almond flour
- ½ cup unsweetened cocoa powder
- 3 Tablespoons powdered monk fruit sweetener
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 ounce each) cream cheese, softened to room temperature
- 1 cup powdered monk fruit sweetener
- ¾ cup creamy peanut butter, sugar free
- ¼ cup heavy whipping cream
For the Topping
- 1 ½ cups sugar-free whipped cream
- ½ cup Lily's sugar free dark chocolate morsels, melted
Instructions
- Line a 9-inch square baking dish with parchment paper. Set it aside.
- In a mixing bowl, combine almond flour, cocoa powder, powdered monk fruit, and melted butter. Mix with a fork until combined, then pour into prepared baking dish. Press into the bottom of the pan.
- In a large mixing bowl, beat cream cheese with monk fruit for several minutes until combined. Add in peanut butter and heavy whipping cream and beat until fluffy, about 3-4 minutes, scraping down the sides of the bowl as needed.
- Pour cheesecake filling over the crust. Cover with plastic wrap and chill for at least 4 hours.
- Remove from refrigerator. Lift cheesecake out of the pan with the parchment paper. Cut into 16 bars. Pipe whipped cream dollops onto each piece and drizzle with a little melted chocolate. Serve and enjoy.
Notes
- I use these monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
- Whipped cream and chocolate is optional, but totally a delicious decision.
- Store cheesecake bars in the refrigerator for up to 4 days. Or freeze bars in an airtight container for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1slice
