Peanut Butter Cheesecake Bars » Low Carb » Gluten Free

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This recipe came together out of a deep need to have peanut butter.  I had a phase last summer where I could not stop eating peanuts. Cocktail peanuts are my favorite.   Aren’t they everyone’s?  I originally put this recipe on top of a regular almond flour crust.  That was good but this is even better because peanut butter loves chocolate and chocolate loves peanut butter!

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It’s super easy to whip together.  It’s easy to remember although I do hand write all my recipes in a notebook.  My wonderful husband just bought me some new notebooks.  As you can see the old ones are getting pretty worn out! 

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Is that even a recipe? I told you it was easy to remember. I like that I crossed out one chocolate and wrote THREE! Haha.

 

Much better! This actually has the recipe on it!!

Much better! This actually has the recipe on it!!

I have gone to this recipe so many times.   It’s just a brick of cream cheese, 2 servings peanut butter, vanilla, sweetener and an egg.   Not vastly creative but it doesn’t need to be because it’s peanut butter and there’s chocolate!  The first time my husband tried these he wasn’t doing low carb and named them “Heaven.”  Peanut Butter Heaven bars has a nice sound to it.   

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I had a moment when making this where I lost my fear with cooking.  That feeling you get when you are so worried about whether or not you are following the recipe correctly.  I can remember when I first started baking low carb desserts I would get almost manic in the kitchen.  I would be shaking by the time I was done.  Why is scratch cooking so stressful?? It is at first though.  I have about 6 months under my belt now.  It’s like my brain needed to build new folders to organize and simplify this new way of baking.  When I came up with this I do believe the “cheesecake” folder was done being built.  I had this thought, “well it’s just cream cheese, egg, and whatever you want to flavor it with.”  

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What’s wonderful about peanut butter and cream cheese is that it makes a really rich thick layer.  Peanut butter does this with heavy cream as well.  There’s a wonderful little recipe on Linda’s website for making a peanut butter pudding and the only ingredients are heavy cream and peanut butter (and sweetener).  It is absolutely divine as well.  One serving is tiny though.  I really do need more than that! 

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I like to make them dressy 🙂  I don’t normally do chocolate shavings.  I’m not crazy about the look of it actually.  Peanut butter with coconut oil makes an excellent drizzle.  I do the same thing with a piece of hershey’s sugar free chocolate and coconut oil.  Then just take a few peanuts and crush them up in a ziploc bag.  Sprinkle on top of your peanut butter bars for the ultimate peanut butter experience!

Peanut Butter Cheesecake
Peanut Butter heaven!
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Ingredients
  1. 1 package cream cheese
  2. 2 servings no sugar added peanut butter (4 tbsp or 64 grams)
  3. 1/2 cup sugar equivalent
  4. 1 tsp vanilla
  5. 1 egg
Toppings
  1. 28 grams peanuts crushed
  2. 1 tbsp peanut butter
  3. 1 tsp coconut oil
  4. 1 sugar free hershey's chocolate
  5. 1 tsp coconut oil
Instructions
  1. Soften cream cheese in microwave.
  2. Combine all of the ingredients with an electric mixer.
  3. Pour over a chocolate crust or go crustless for less carbs.
  4. Bake at 300 degrees for 25-30 mins.
  5. Drizzle peanut butter and chocolate over the top along with crushed peanuts.
  6. Let chill for 4 hours and cut into bars.
Up Late Anyway http://www.uplateanyway.com/keto/
Chocolate Crust
My favorite chocolate crust recipe.
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Ingredients
  1. 1 cup Almond Flour
  2. 2 tbsp Coconut Flour
  3. 1/4 tsp salt
  4. 1/2 tsp Xanthan Gum
  5. 2 servings unsweetened bakers chocolate (2 oz or 56-60 grams) + 1/4 tsp ez sweet (1/2 cup sugar equivalent)
  6. 1/4 cup butter + 1/4 tsp ez sweet (1/2 cup sugar equivalent)
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt Bakers chocolate and add in sweetener, mix thoroughly set aside. Melt butter and add in sweetener, mix thoroughly. Put butter in the fridge to solidify again (about 20 mins).
  3. Combine dry ingredients (Almond flour, coconut flour, xanthan gum, salt) and mix well.
  4. Add chocolate and butter and with a mixer, blend until it's a crumbly dough and ingredients are all incorporated. Do not over mix it.
  5. Press into a casserole dish (9x6, 8x8) and bake at 350 degress for 10 mins.
  6. Let cool on rack until the pan is no longer hot, chill in fridge for 20-30 mins, add cheesecake filling and bake.
  7. Let chill for at least FIVE hours before trying to slice.
Notes
  1. It's a good idea to let this rest overnight. The crust will be crumbly for the first couple of hours after baking. In fact this is why it makes the perfect chocolate crunchies.
  2. serves 15
  3. 85 Calories; 8g Fat; 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1 net carb
Adapted from All Day I Dream About Food
Up Late Anyway http://www.uplateanyway.com/keto/

96 comments

    • Elizabeth Nimphius says:

      4 tbsp peanut butter or if you weigh it out it’s 64 grams exactly. I use the food scale to make sure I’m not getting any extra carbs because it adds up fast with peanut butter!

  1. Jennifer says:

    I have a question. How do you make the topping? Why did you put one tsp of coconut oil down twice? I just added all the ingredients for the topping and it’s like a paste? Is that right?

    • Elizabeth Nimphius says:

      I’m sorry that’s not more clear and I’ll fix that. I do a peanut butter + coconut oil drizzle and then melted sf chocolate + coconut oil drizzle. It should be runny for each topping. Hope that helps. Thanks for mentioning it.

    • Elizabeth Nimphius says:

      I have never used the peanut butter flour so I’m really not sure. I don’t think it could hurt too much though. Good luck!

  2. Rita says:

    It’s a dehydrated peanut butter called PB2 and you just add water to make peanut butter so it’s really low fat. I wasn’t sure if the oils and fat in the peanut butter are needed.. I will give it a try and let you know. They sell it on Amazon and also now at most super wal marts…

    • Elizabeth Nimphius says:

      I don’t have that information right now. You’ll have to enter it into a program like myfitnesspal to get the number. Sorry!

      • llgreen1129 says:

        I looked at the box and saw it was 8oz before I asked my question! But there are so many dang options out there!! I’m making them right now. The batter I could eat with a spoon!! I baked my crust for 10 min but it still looked kinda moist. Is this normal. I didn’t want to over bake it.

        • Elizabeth Nimphius says:

          Yes I know. I still haven’t had a chance to update. 10 mins is fine for the crust because it’s going back in for another 25-30 mins.

    • Elizabeth Nimphius says:

      8 ounces of cream cheese is 16 carbs, two servings peanut butter is 8 carbs, 24 total, maybe 25 net for the egg and vanilla. Divide by how many servings you slice. Bake it as the recipes states for 25 to 30 minutes at 300 degrees. I don’t have the macros for this for various reasons, one being that the software I’ve been using doesn’t add up cream cheese correctly which is a big deal. Another being that I never tracked like that while I was losing weight and I’m finding it to be rather difficult. I did try for most of this year though! You can add in the recipe various places around the web. Myfitnesspal comes to mind. Sparkpeople has one as well.

    • Elizabeth Nimphius says:

      Yes it’s on purpose. I use the tsp coconut oil for the peanut butter to thin it out and then again with the chocolate. It makes it easier to drizzle it on top.

  3. llgreen1129 says:

    Well, I made this and it was fabulous!! And I ate it several times and have even lost weight this week. But mine did not look like yours!! My cheesecake didn’t want to stick to my crust after it was baked. And when I mixed the chocolate with the coconut oil and drizzled it on, it went on like water, not like a drizzle should. Do you let it sit till it’s a little cooled off? The peanut butter drizzle also did the same. I also wondered if you had a crust like this that didn’t have chocolate because I have a lo carb pumpkin custard I’d like to try on top of it. Thanks for all your info and timely replies!!! I am making this again today, by the way!!

    • Elizabeth Nimphius says:

      Yes it has to chill at least 4 hours! The longer the better. Overnight is best. Use less coconut oil for the toppings next time and it might work out better for you.

    • Elizabeth Nimphius says:

      ps. You can omit the chocolate part and the sweetener for the baker’s chocolate and it will come out fine. I usually increase it to get a larger crust. 1 1/2 cups almond flour, 3 tbsp coconut flour, 6 tbsp butter with 3/4 cup sugar equivalent mixed into the butter. Hope that helps.

  4. Jessica says:

    Hi there. When you say 1/2 cup of sugar equivalent, which one did you use? I usually use trivia, but 1/2 cup of this would be very very sweet. Just looking for advice on which sweetener to use!

  5. Jacky says:

    Just to clarify because it seems too good to be true – is the nutrition info at the bottom for the completed cheesecake with crust and toppings, or just for the crust?

    • Elizabeth Nimphius says:

      It’s just the cheescake part with the toppings. I’m not sure what my thinking was there. It’s one of the first few recipes I posted. The crust information is “85 Calories; 8g Fat; 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1 net carb” It’s going to be 2 net carbs a serving.

      • Charlene Turgeon says:

        can you explain the nutritional values again? Just cheesecake with topping and then just the crust by itself too?

  6. Charlene Turgeon says:

    I cannot begin to tell you how much I enjoy you and your recipes. I love the stories as you go, your photos and story telling. I look forward to the next adventure with “up late anyway”, because frankly I usually am! I LOVE peanut butter… add chocolate and then steak and there are my fictitious on a deserted island and you can have 3 foods…… there are my 3.

  7. lenagetsfit says:

    This recipe looks great! I’m going to bake it for my first sugar-free birthday. I was wondering, do you think this crust would do well in cupcake form with or without cupcake liners?

    • Elizabeth Nimphius says:

      Silicone pan needs to be used if not using a liner. I’ve made them with a silicone brownie bite pan and it was great. Good luck. And happiest of birthdays!

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