Keto Peanut Butter Cheesecake Recipe

Keto Peanut Butter Cheesecake Recipe

Ingredients

• 1 Keto Chocolate Crust
• 16 ounces (455 g) light cream cheese or Neufchatel cheese, softened
• 1/2 cup (115 g) light sour cream
• 1 egg
• 3/4 cup (200 g) natural peanut butter (Salted is better than no-salt-added, here.)
• 2/3 cup (16 g) Splenda
• 1/2 teaspoons blackstrap molasses

Method

1. Have the crust made and standing by
2. Using an electric mixer, beat the cream cheese or Neufchatel, sour cream, and egg until they’re very smooth
3. You’ll want to scrape down the sides of the bowl several times
4. Now beat in the peanut butter, Splenda, and molasses
5. When the mixture is very smooth and well blended, pour it into the crust
6. Cover the pan tightly with foil, squeezing it in around the rim
7. Take a big sheet of foil, at least 18 inches (45 cm) long, and roll it into a loose cylinder
8. Bend it into a circle and place it in the bottom of a slow cooker
9. Your making a rack to put the pan on
10. Pour 1/4 inch 6 mmof water into the slow cooker and then put the pan on the donut of foil
11. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours
12. Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker
13. Chill well before serving

Makes 12 servings

1. Each with 10 carbohydrate, 4 g dietary fiber, 6 g usable carbs

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