Cheesecakes are super easy to make … 1 egg, one block of cream cheese, sweetener and your favourite flavour (in this case, peanut butter). To lighten the texture, add heavy cream and/or sour cream. Be sure to always use full-fat cream cheese.
This is by no means a low calorie recipe, so my serving size is small. As always, adjust sweetener to your own taste preference, and serving size to your personal macros. Enjoy!
INGREDIENTS (8″ pie or 8 servings)
Almond flour crust …
- 15g unsalted butter
- 5ml almond extract
- 30g almond flour
Cheesecake …
- 225g cream cheese
- 65g peanut butter
- 45ml heavy cream
- 30ml sour cream
- 1 large egg
- 5g sweetener
- 5ml vanilla extract
Chocolate topping …
- 30g dark chocolate (85%)
- 10g almond
INSTRUCTIONS
Crust preparation …
- Melt butter, add almond extract and almond flour.
- Press dough into bottom of 8-in pan.
- Bake at 180°C/350°C until golden brown (just a few minutes, be sure not to burn!).
Cake preparation …
- Mix heavy cream, sour cream, egg, vanilla and sweetener. Add cream cheese and peanut butter.
- Blend well and remove all lumps.
- Pour mixture over crust.
- Bake at 160°C/325°F for about 20 minutes.
- Let cool in oven for another 20 minutes.
Topping preparation …
- Melt dark chocolate and pour over cake.
- Sprinkle chopped almonds over chocolate.
- Let chill in fridge overnight before serving.
NOTES
- Baking times will vary by oven type. Use oven in convection mode, if possible.
- For lower carb option → omit chocolate topping
- For lower fat option → omit/reduce sour cream/heavy cream.
- Use springform pan or detachable bottom for best results. Line bottom with parchment paper to prevent sticking.
- Double crust recipe for larger cake pan or thicker crust.
MACROS PER SERVING (1/8th of recipe)
247 cal | 23g fat | 5g net carbs | 6g protein