This peanut cheesecake is an easy keto recipe. Enjoy this with friends after meals, as snacks or even for breakfast.
Ingredients
10.5 OZ / 300 G almond flour
2.5 OZ / 75 G monk fruit sweetener
2 TBSP cocoa powder
2 OZ / 50 G butter
4 EA egg
21 OZ / 600 G cream cheese
14 OZ / 400 G peanut butter
1 TSP vanilla paste
Directions
Preheat the oven at 180°C / 360°F. Add a third of your sweetener, almond flour, cocoa powder, butter and 1 egg to the mixing bowl and process the mix for 20 seconds / speed 6. Once done, add your base to a 7 inch cake tin and compress the base well. Bake in the oven for 10 minutes at 175°C / 350°F.
While the base is baking, make the filling by adding in the cream cheese to the mixing bowl along with the remaining sweetener and beat the cream cheese for 30 seconds / speed 3 / stir. Scrape down the sides.
Add the peanut butter, 3 eggs and vanilla paste to the mixing bowl. Mix for 45 seconds / speed 3 / stir. Once fully combined, add it to the cake tin and then bake in the preheated oven at the same temp as the base for 30 minutes. Allow to cool down before putting it in the fridge for 3 hours to set.
