Low-Carb Peanut Butter Cheesecake Squares

These dense and decadent Low-Carb Peanut Butter Cheesecake Squares are the stuff dreams are made of! All of the treat with none of the guilt!

Low Carb Peanut Butter Cheesecake Squares

Are you ready for a grain-free slice of heaven? I know we are, and we’ve already inhaled an unreasonable amount! That’s the trouble with these scrumptious squares, they’re way too delicious to resist. Plus, they’re good for you—no really, I mean it.

The chocolate ultimately results in a raised dopamine level and the vitamin E and Niacin in the peanuts also contribute to brain health–so it’s very important that we consume large amounts of this health-food. (Are you buying this?) 😉

Health benefits and sass aside, I know most of us are just here for the YUM. Give me a good slice of cheesecake and I’ll give you an empty plate.

Another great thing about these squares is the fact that they bake all nice and tidy in an 8×8 square pan. No springform pan necessary!

Tips:

• Read through the instructions + directions prior to getting started, you’re baking experience will be much easier and more fun this way! 🙂
• You are not obligated to use a chocolate topping, these are delicious with or without it!
• Sub in Kite Hill Cream Cheese if you are Dairy-Free.
• This cheesecake is scrumptious with almond butter if you can’t tolerate peanuts–just make sure the almond butter has been whipped smooth and the oil is not separated.

If You Love These Peanut Butter Cheesecake Bars, Then You’ll Also Enjoy Our:

–Keto Pumpkin Cheesecake

–Keto Peanut Butter Dream Cupcakes

–Keto Peanut Butter Cake

Happy Baking, Enjoy The Recipe!

Low-Carb Peanut Butter Cheesecake Squares

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5 from 2 reviews

• Author: Lila Ruth
• Total Time: about and hour and 10 min
• Yield: 12-16 squares 1x
• Diet: Gluten Free

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Description

*Each small square has 4.8 net carbs

*Swerve has zero net carbs

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Ingredients

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Graham Crust

• 1 + 1/2 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 2.5 teaspoons cinnamon
• 1.5 teaspoons gelatin
• 1/4 teaspoon baking soda
• 1/4 cup Swerve Confectioners Sugar Replacement
• 1/4 cup butter, cubed (Earth Balance for Dairy-Free)
• 3 tablespoons coconut milk, full fat (Cream if preferred).
• 2 teaspoons vanilla extract

PB Cheesecake Filling

• 2.5 eight ounce packages of softened cream cheese (That’s 2 and a half packages) (Kite Hill for dairy-free)
• 1/4 cup full fat coconut milk (Cream if preferred)
• 3/4 cup peanut butter, smooth and unsweetened (Smooth almond butter if peanuts are a no-go)
• 1 tablespoon melted butter
• 1 tablespoon vanilla extract
• 3/4 cup + 1 tbsp Swerve Confectioner Sugar Replacement
• 1.5 teaspoons gelatin
• 2 eggs

Easy Chocolate Topping (Optional)

• 1 bag Lily’s sugar-free chocolate chips–milk or dark chocolate. Or melt down your favorite sugar-free chocolate bars or chips.
• 2.5 tablespoons coconut oil

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Instructions

1. Preheat oven to 350 degrees
2. Start with your graham cookie crust first. In a large bowl, whisk together almond flour, coconut flour, Swerve, cinnamon, gelatin and baking soda. Cut butter into flour with a pastry cutter.
3. Add coconut milk and vanilla extract and combine by hand until dough forms–dough will be sticky. Form dough into a ball. Wash hands.
4. Line an 8×8 square baking dish with parchment paper. Spread your graham dough evenly into the bottom of the dish. Set aside. 
5. For the filling:
6. In a large mixing bowl, add softened cream cheese, peanut butter, coconut milk, melted butter and vanilla extract. Blend until smooth with electric hand mixer.
7. Sift Swerve and gelatin overtop and blend until incorporated evenly. Add eggs and blend together until nice and smooth. Use a rubber spatula to scrape down the sides and to smooth out any lumps in the batter.
8. Pour cheesecake batter into your square pan, over the graham cookie crust. Place it into the preheated oven and bake at 350 degrees for 55 minutes. Outer edges will be a touch golden and the middle will be a bit jiggly. This is perfect, the cheesecake will set up when cooling and the gelatin ensures the perfect dense, but smooth texture. Carefully remove from oven and gently place cheesecake pan onto counter to cool.  Cool 20 minutes, then place into refrigerator overnight to fully firm. If you’re in a rush, place it in the freezer for about 3 full hours and it will be ready to serve!
9. For Easy Chocolate Topping: 
10. In a microwave-safe bowl, melt your chocolate chips at 30 second intervals, stirring each time until melted and smooth. Stir in coconut oil until evenly incorporated.
11. Pour chocolate over cooled and set cheesecake and place in the freezer for 10 minutes to set. Run a knife under hot water, dry and then use it to cut slowly through your top chocolate layer–cut into slices, serve + enjoy! (Please be careful when drying your knife with a hand towel!)
12. Store leftovers in an airtight container and refrigerate. Can be frozen.

• Prep Time: 15 min
• Cook Time: 55 min
• Category: Low-Carb
• Method: Baking
• Cuisine: Cheesecake