Best 4 Low Carb Chocolate Peanut Butter Cheesecakes Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, mix together softened cream cheese until smooth.
• Add the powdered sugar and continue to mix until there are no lumps.
• Add the vanilla and melted chocolate and mix until the color is even.
• Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
• In a large bowl, mix together melted peanut butter and confectioner's sugar.
• Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
• Refrigerate for 2-4 hours.
• Enjoy!

NO BAKE PEANUT BUTTER AND CHOCOLATE KETO CHEESECAKE

Steps:

• Lightly grease a 9″ springform pan and line with parchment paper. Set aside.
• To make the crust, add the almond flour, cocoa powder, sweetener and melted butter in a food processor and process on the S blade until a sticky mixture has formed.
• Press the mixture firmly and evenly against the bottom of the cake pan.
• Refrigerate for 30 minutes.
• To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl.
• Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
• Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
• Place the cream cheese, vanilla and sweetener in the bowl of a stand mixer fitted with a paddle attachment.
• Mix on medium-low speed until the mixture is creamy.
• Add the peanut butter and beat until well combined.
• Scrape down the beater and the sides of the bowl with a spatula then switch to the whisk attachment.
• Pour in the heavy cream.
• Mix at low speed to combine, then increase to high and whip until soft peaks form.
• Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl.
• Increase the mixer speed to high and beat until the mixture forms firm peaks.
• Pour the filing over the cake base and smooth with spatula.
• Refrigerate for minimum 6 hours or overnight.
• To serve, take the cheesecake out of the refrigerator.
• Unmold the cake, drizzle with melted chocolate and decorate with chopped peanuts.
• Slice and serve.

LOW-CARB CHOCOLATE PEANUT BUTTER CHEESECAKES

Steps:

• 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
• 2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
• 3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
• 4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
• 5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
• Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
• Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.