Indulge in a rich combination of chocolate and peanut butter without blowing your carb intake. This Keto friendly Chocolate Peanut Butter Truffle Cheesecake tastes just as decadent as it looks.

Chocolate Peanut Butter Truffle Cheesecake

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time4 hrs
Course: Desserts, Snacks
Keyword: Chocolate, Chocolate Peanut Butter, Keto Chow
Keto Chow Flavor: Chocolate, Chocolate Peanut Butter, Chocolate Toffee
Servings: 6 slices
Calories: 434.16kcal
Author: Victoria Jensen


Dark Chocolate Crust

Chocolate Peanut butter Cheesecake Filling

Chocolate Whipped Topping


  • 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
Amount Per Serving (154 g)
Calories 434.16 Calories from Fat 343
% Daily Value*
Fat 38.12g59%
Saturated Fat 20.28g127%
Trans Fat 0.99g
Polyunsaturated Fat 2.65g
Monounsaturated Fat 11.48g
Cholesterol 152.45mg51%
Sodium 400.62mg17%
Potassium 790.41mg23%
Carbohydrates 21.25g7%
Fiber 4.63g19%
Sugar 2.96g3%
Protein 17.06g34%
Vitamin A 1391.4IU28%
Vitamin C 45.85mg56%
Calcium 365.37mg37%
Iron 2.08mg12%
Sugar Alcohol 12.03g
Net Carbs 4.59g
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 154g | Calories: 434.16kcal | Carbohydrates: 21.25g | Protein: 17.06g | Fat: 38.12g | Saturated Fat: 20.28g | Polyunsaturated Fat: 2.65g | Monounsaturated Fat: 11.48g | Trans Fat: 0.99g | Cholesterol: 152.45mg | Sodium: 400.62mg | Potassium: 790.41mg | Fiber: 4.63g | Sugar: 2.96g | Vitamin A: 1391.4IU | Vitamin C: 45.85mg | Calcium: 365.37mg | Iron: 2.08mg | Sugar Alcohol: 12.03g | Net Carbs: 4.59g

Photos by Sarah DeYoung Photography

Photos by Photography by Lindsay