Keto Chow Chocolate Peanut Butter Truffle Cheesecake

/Keto Chow Chocolate Peanut Butter Truffle Cheesecake

Keto Chow Chocolate Peanut Butter Truffle Cheesecake

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.

Print Recipe
Chocolate Peanut Butter Truffle Cheesecake
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Dark Chocolate Crust
Chocolate Peanut butter Cheesecake Filling
Chocolate Whipped Topping
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Dark Chocolate Crust
Chocolate Peanut butter Cheesecake Filling
Chocolate Whipped Topping
Instructions
  1. 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.
  2. Cut the traced circle leaving two long strips of parchment extending from the circle (creating handles).
  3. Cut two long rectangular strips of parchment paper (long enough to cover half the perimeter of the pan.
  4. 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.
  5. Melt chocolate for crust by microwaving in 30 second increments, stirring in between. Add melted butter.
  6. Combine sweetener and flour with the chocolate mixture.
  7. 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.
  8. Beat cream cheese, egg, and swerve until smooth. Slowly add cream and almond milk while beating.
  9. Pour Chocolate Peanut Butter Keto Chow into the batter.
  10. Beat until smooth (add a couple more tablespoons of almond milk if mixture is too thick).
  11. Pour cheesecake batter over crust and smooth with a spatula.
  12. Melt Chocolate in 30 second increments.
  13. Drizzle melted chocolate onto cheesecake and swirl using a skewer or knife.
  14. 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.
  15. Cool in fridge for 2-24 hours. Remove from pan by lifting parchment handles.
  16. Peel away parchment and decorate.
  17. Combine cream, Chocolate Keto Chow, and sweetener.
  18. Blend or whip until stiff.
  19. Pipe cream onto cheesecake in desired pattern.
  20. Place chocolate sauce in a bag
  21. cut a small hole corner. Drizzle for decoration.
  22. Cut into 6 slices and serve.
Recipe Notes

Nutrition Value

Calories: 334

Fat: 30.6 g

Net Carb: 4.2 g

Protein: 10.3 g

Carbs: 6.7 g

Fiber: 2.5 g

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By |2018-10-04T16:09:57+00:00October 4th, 2018|Categories: Recipes|Tags: , |0 Comments

About the Author:

Victoria Jensen has been creating and improving recipes for over 10 years. She is passionate about physical health and loves to explore new food-related concepts in the health and fitness world. Her favorite thing to do is transform dishes she loves into diet-friendly meals. She now is exploring and improving Keto friendly recipes to share! 

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