Directions

Keto Cheesecake Crust

1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

2. Combine the almond flour, monk fruit sweetener, cocoa powder, and sea salt in a food processor. Pulse until uniform. Add the melted butter, eggs, and vanilla, and process again until uniform, scraping the sides as needed.

3. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for about 10 minutes, until set and no longer shiny. Let cool at least 10 minutes.

Keto Peanut Butter Cheesecake Filling

1. In a large bowl, use a hand mixer to beat the cream cheese and powdered monk fruit sweetener together at low to medium speed, until fluffy.

2. Beat in the peanut butter and vanilla. Beat in the eggs, one at a time. (Keep the mixer at medium to reduce air bubbles.)

3. Using a rubber spatula, fold in the chopped keto peanut butter cups.

Assembly

1. Transfer the filling into the pan over the crust. Smooth the top with a rubber spatula or pastry spatula.

2. Bake for about 30-35 minutes, until the center is almost set, but still jiggly and edges are starting to brown.

3. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. Cool the cheesecake in the pan on the counter to room temperature.

4. Arrange the whole peanut butter cups along the edges of the cheesecake, then crumble the remaining chopped peanut butter cups all over the center. Press gently into the filling.

5. Refrigerate for at least 4 hours, until completely set. (Do not try to remove the cake from the pan before chilling.)

6. Optional: Top with melted keto chocolate chips and chopped keto friendly peanut butter cups.