The Best Chocolate Peanut Butter Cheesecake Fluff Keto Friendly Recipes

THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE FLUFF (KETO-FRIENDLY)

Steps:

• Beat the heavy cream in a bowl until until stiff peaks form.
• Set aside.
• Beat the cream cheese with sweetener in another bowl until creamy.
• Add the peanut butter and vanilla extract and mix to combine.
• Gently fold in the heavy cream.
• Spoon or pipe the fluff into small serving glasses.
• Top with dark chocolate chips and serve.

NO BAKE PEANUT BUTTER AND CHOCOLATE KETO CHEESECAKE

Steps:

• Lightly grease a 9″ springform pan and line with parchment paper. Set aside.
• To make the crust, add the almond flour, cocoa powder, sweetener and melted butter in a food processor and process on the S blade until a sticky mixture has formed.
• Press the mixture firmly and evenly against the bottom of the cake pan.
• Refrigerate for 30 minutes.
• To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl.
• Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
• Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
• Place the cream cheese, vanilla and sweetener in the bowl of a stand mixer fitted with a paddle attachment.
• Mix on medium-low speed until the mixture is creamy.
• Add the peanut butter and beat until well combined.
• Scrape down the beater and the sides of the bowl with a spatula then switch to the whisk attachment.
• Pour in the heavy cream.
• Mix at low speed to combine, then increase to high and whip until soft peaks form.
• Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl.
• Increase the mixer speed to high and beat until the mixture forms firm peaks.
• Pour the filing over the cake base and smooth with spatula.
• Refrigerate for minimum 6 hours or overnight.
• To serve, take the cheesecake out of the refrigerator.
• Unmold the cake, drizzle with melted chocolate and decorate with chopped peanuts.
• Slice and serve.