Ingredients:
Dark Chocolate Crust
- 0.5 oz unsweetened chocolate
- 2 tablespoons salted butter
- 2 tablespoons granulated erythritol (Swerve)
- 1/2 cup almond flour
Chocolate Peanut butter Cheesecake Filling
- 4 oz cream cheese
- 2 large egg(s)
- 1/4 cup powdered erythritol Swerve Optional: depending on preference of sweetness
- 1/4 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 serving Chocolate Peanut Butter Keto Chow (or 1 scoop)
- 0.5 oz unsweetened chocolate
Chocolate Whipped Topping
- 1 cup heavy cream
- 2 tbsp Chocolate Keto Chow
- 1 tsp granulated erythritol (swerve) optional
- sugar-free chocolate syrup
Directions:
- Preheat the oven to 350 degrees. Place a sheet of parchment paper underneath a 6" round baking pan and trace the perimeter. You can optionally use a small springform pan if you have that available.
- Cut the traced circle leaving two long strips of parchment extending from the circle (creating handles).
- Cut two long rectangular strips of parchment paper (long enough to cover half the perimeter of the pan.
- Line the pan with parchment paper; place the circular shape in the bottom and the two rectangular pieces on the sides. Grease with coconut oil.
- Melt chocolate for crust by microwaving in 30 second increments, stirring in between. Add melted butter.
- Combine sweetener and flour with the chocolate mixture.
- Once crust is fully combined, press into the greased pan. Bake at 350 degrees for 10 minutes. Cool for another 10 minutes before topping with cheesecake filling.
- Beat cream cheese, egg, and Swerve until smooth. Slowly add cream and almond milk while beating.
- Pour Chocolate Peanut Butter Keto Chow into the batter.
- Beat until smooth (add a couple more tablespoons of almond milk if mixture is too thick).
- Pour cheesecake batter over crust and smooth with a spatula.
- Melt chocolate in 30 second increments.
- Drizzle melted chocolate onto cheesecake and swirl using a skewer or knife.
- Place pan in a water bath (oven safe pan 1/2 full) and bake for 30 minutes at 350 degrees. After a half hour, decrease the heat to 200 degrees and bake for an additional hour.
- Cool in fridge for 2-24 hours. Remove from pan by lifting parchment handles.
- Peel away parchment and decorate.
- Combine cream, Chocolate Keto Chow, and sweetener.
- Blend or whip until stiff.
- Pipe cream onto cheesecake in desired pattern.
- Place chocolate sauce in a bag, and drizzle for decoration.
- Cut into 6 slices and serve.
Nutrition Facts
Chocolate Peanut Butter Truffle Cheesecake
Serving Size
154 g (1 slice)
Amount per Serving
Calories
434.16
% Daily Value*
Fat
38.12
g
59
%
Saturated Fat
20.28
g
127
%
Trans Fat
0.99
g
Polyunsaturated Fat
2.65
g
Monounsaturated Fat
11.48
g
Cholesterol
152.45
mg
51
%
Sodium
400.62
mg
17
%
Potassium
790.41
mg
23
%
Carbohydrates
21.25
g
7
%
Fiber
4.63
g
19
%
Sugar
2.96
g
3
%
Sugar Alcohol
12.03
g
Net Carbs
4.59
g
Protein
17.06
g
34
%
Vitamin A
1391.4
IU
28
%
Vitamin C
45.85
mg
56
%
Calcium
365.37
mg
37
%
Iron
2.08
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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