Low Carb Peanut Butter Chocolate Chip Cheesecake

Low Carb Peanut Butter Chocolate Chip Cheesecake

Peanut Butter Cheesecake Low Carb Recipe

I’ve been following a low carb lifestyle for eight months now and can report a twenty-six pound weight loss! I’m happy to be committed to living a healthier lifestyle and watching my sugar intake. It was hard to kick the sugar habit, but I have created a recipe that I can enjoy when I’m craving something sweet to eat! I love chocolate, peanut butter, and cheesecake, so this is the perfect combination to enjoy together if you are watching your carbs! If you are looking for a light and fluffy dessert with the perfect amount of sweetness, this is for you!

Low Carb Peanut Butter Chocolate Chip Cheesecake

Ingredients for Crust:

Ingredients for Filling:

  • 8 oz. package of whipped cream cheese
  • 3/4 cup of Swerve sweetener
  • 3/4 cup whipped peanut butter
  • 1 1/2 cups of heavy whipping cream
  • 1/2 cup of stevia sweetened Lily’s Dark Chocolate Chips

Topping:




Directions:

  1. Combine crust ingredients (almond flour, sweetener, butter) in a mixing bowl and mix well. Mixture will be crumbly.
  2. Press crust down into a lightly greased (I use an olive oil spray) 8X8 baking dish.
  3. Bake at 350 degrees for about 7-10 minutes or until crust is slightly brown. Set aside and let cool.
  4. In a medium mixing bowl, mix filling ingredients (cream cheese, sweetener, peanut butter) with an electric mixer until blended. Add the whipping cream and whip until mixture is creamy and fluffy and a peak forms.
  5. Stir in chocolate chips.
  6. Spread mixture onto cooled crust evenly.
  7. Refrigerate for a few hours before serving.
  8. Sprinkle with leftover chocolate chips and drizzle the chocolate sauce on top before serving!

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6 Comments

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  1. Alan S. Gardner says

    You had me at cheesecake., though I’ll be interested to know how the low-carb thing works out. It doesn’t inspire me with faith, but I can be convinced.

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