Low carb peanut butter cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games held in 776 BC.
This is vegetarian, gluten free, high protein and low carb recipe. Dish can be prepared in 300 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Low carb peanut butter cheesecake
Ingredients
Instructions
-
Preheat the oven to 325°F (163°C).
-
In a medium bowl, combine almond flour and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
-
In a large bowl, beat cream cheese, peanut butter, erythritol, and vanilla extract until smooth.
-
Add heavy cream and beat until well combined.
-
Add eggs one at a time, beating well after each addition.
-
Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
-
Bake for 40 minutes or until the edges are set and the center is slightly jiggly.
-
Turn off the oven and let the cheesecake rest in the oven for 1 hour.
-
Remove the cheesecake from the oven and let it cool to room temperature.
-
Refrigerate for at least 4 hours or overnight before serving.
-
Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 10g4%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
