My Keto Peanut Butter Cheesecake Recipe - Gluten Free - No Bake

I've started the ketogenic diet a few weeks ago. And I decided to celebrate my victory with something sweet. Although, I didn't necessarily crave something sweet. So, I decided to share with you guys this awesome recipe.
No Bake Keto Peanut Butter Cheesecake Recipe

The steps are really easy. And this delicious recipe needs no baking. Being ready in just a few ours of rest in the refrigerator.

I started with the crust. Make sure to mix well all the ingredients. Then even the crust as well as you can. The result will be a thin and delicious crust. And also extremely healthy.

I decided to make my own peanut butter. But if you want, you can use a penut butter from the store. But make sure that it doesn't contain sugar.

The cream has 4 different steps. First you prepare the gelatin. Then the whipped cream. And then you mix the cream cheese with the peanut butter. The final step is to mix them all. That fill be your filling.

Now that the filling is ready, place it on the crust. Then start to spread it.

When the cream is spread well, you should put the cake into the refrigerator as long as you prepare the chocolate topping

The topping is really easy to prepare. You just have to make sure that the butter is melted properly

I choose to decorate my cheesecake only with the chocolate topping. But you can use any pattern. Also, you can even use peanuts as decoration.

After a few hours of rest, your cheesecake is ready to serve. You can find the ingredients below.

The Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/3 cup cocoa
• 2 tbsp of stevia sweetener
• 5 tablespoons butter melted

Whipped cream:

• 1 teaspoon gelatin
• 4 teaspoons cold water
• 1 cup heavy whipping cream
• 2 tbsp of stevia sweetener

Filling:

• 24 oz cream cheese
• 1 tsp vanilla extract
• 1 1/4 cups peanut butter

Chocolate topping:

• 3 tablespoons butter
• 1 oz unsweetened baking chocolate
• 1 tbsp of stevia sweetener
• 1/4 teaspoon vanilla extract

Bon Appetite!
Photos taken with my Canon 400D + Canon 50mm f1.4 in natural light