Reese's Cheesecake (Sugar Free & Keto)
A buttery peanut crust, creamy vanilla cheesecake, lush peanut butter cream, and silky chocolate ganache to top it all off. Okay ya'll I'm practically drooling at this point lets get into it!
Servings: 7
Ingredients
Crust
- 1 Cup Almond Flour (100g)
- 1/4 Cup Crushed Peanuts (32g)
- 1 Tbsp Coconut Flour (5g)
- 2 Tbsp Granulated Monk fruit (30g)
- 3 Tbsp Melted Butter (42g)
Cheesecake
- 2 - 8oz package Cream Cheese
- 2/3 Cup Powdered Monk fruit (90g)
- 1 egg
- 1 egg yolk
- 6 Tbsp Sour Cream (84g)
- 2 tsp Vanilla
- 1/4 tsp Kosher Salt
Peanut Butter Cream
- 1/2 Cup Heavy Cream
- 2 Tbsp Powdered Monk fruit
- 1/2 tsp Vanilla
- 4 Tbsp Natural PB (64g)
Chocolate Ganache
- 1/2 C Sugar Free Chocolate (85g)
- 1/4 Cup Heavy Cream (60g)
- pinch salt
Instructions
Crust
- Combine dry ingredients for crust
- Add melted butter and mix
- Press into the bottom of a lined 8x8 baking pan
- Bake 350F 5-7 minutes or until edges are golden brown
Cheesecake
- In a large bowl add cream cheese. Mix with hand mixer until extra smooth and creamy
- Add sifted sweetener. Mix for 2-3 minutes
- Add egg and yolk. Mix until combined
- Add sour cream, vanilla, salt. Mix until combined
- Pour over cooled crust and Bake
- Bake 330F 22-25 minutes or until edges are set and middle jiggles slightly
PB Cream
- Whip heavy cream to stiff peaks
- Add sweetener, peanut butter, and vanilla. Mix until combined
- Chill overnight then mix smooth before spreading over cheesecake
Chocolate Ganache
- Add chocolate and cream to a microwave save bowl. Heat in 10 second intervals (stirring in between) until melted
- Pour ganache over chilled cheesecake
- Enjoy!