Ingredients
1 cup almond flour
4 tablespoons melted butter
16 oz (2 cups) cream cheese, softened
3/4 cup natural peanut butter (creamy or crunchy)
1 1/2 cups erythritol, granulated
4 large eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.
Combine almond flour and butter for the crust. Press firmly into the pan and bake for 8-10 minutes until golden.
In a blender or food processor, mix cream cheese and peanut butter until smooth.
Add erythritol, eggs one at a time, heavy cream, vanilla, and salt. Blend until creamy.
Pour the filling into the cooled crust. Tap the pan lightly to remove air bubbles.
Chill for at least 4 hours or overnight for best results. Refrigerate leftovers for up to 5 days.
Notes
Coconut oil substitutes butter for a dairy-free option
Coconut flour can replace almond flour but requires less liquid
Always chill for 4+ hours for clean slices
Serving size: 1 slice per serving
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 1g(net)
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg