Keto Diet



Click underlined ingredients to see where to get them.


  • 1/2 cups Wholesome Yum Blanched Almond Flour
  • 1/4 cup Besti Monk Fruit Allulose Blend
  • 3 tbsp Cocoa powder
  • 1/8 tsp Sea salt
  • 1/4 cup Butter (melted)
  • large Egg
  • 1 tsp Vanilla extract


  • 24 oz Cream cheese (softened)
  • 1 cup Peanut butter (creamy natural)
  • 1 cup Besti Powdered Monk Fruit Allulose Blend
  • 3 large Eggs (at room temperature)
  • 1 tsp Vanilla extract
  • 9 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 1.5 bags)


  • 1/4 cup ChocZero Sugar-Free Chocolate Chips
  • 12 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 2 bags)


Get RECIPE TIPS in the post above, nutrition info + recipe notes below!

Click on the times in the instructions below to start a kitchen timer while you cook.


  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. (You can also try greasing well.)
  2. To make the crust, combine the almond flour, Besti, cocoa powder, and sea salt in a food processor. Pulse until uniform.
  3. Add the melted butter, eggs, and vanilla, and process again until uniform, scraping the sides as needed.
  4. 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.


  1. Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and powdered Besti 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 the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  3. Using a rubber spatula, fold in the chopped ChocZero Peanut Butter Cups.


  1. Transfer the filling into the pan over the crust. Smooth the top with a rubber spatula or pastry spatula.
  2. Optional step: If you’re super concerned about cracks, wrap the bottom of the pan with foil and place inside a rimmed baking dish, with warm water poured into the outer pan, halfway up the sides of the inner pan.
  3. Bake for about 30-35 minutes, until the center is almost set, but still jiggly and edges are starting to brown.
  4. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
  5. 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.
  6. Refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)


  1. In a double boiler on the stove, melt the chocolate chips.
  2. Top the peanut butter cheesecake with chopped peanut butter cups. Drizzle with melted chocolate (you can use a spoon, or to be more precise, drizzle from a pastry bag).

.Nutrition Facts

Amount per serving. Serving size in recipe notes above.Calories526.6Fat46.5gProtein15.6gTotal Carbs16.1gNet Carbs9.1gFiber7gSugar4.8g

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button