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5 from 1 vote

Keto Peanut Butter Cheesecake

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Keto
Servings: 16 Cheesecake Bars
Calories: 269.9kcal


For The Crust

For The Cheesecake

For The Chocolate Ganache Topping


  • Preheat the oven to 375 degrees F.
  • Grease an 8-inch square baking pan and line with a strip of parchment.
    Lining a metal pan with parchment
  • In the bowl of a food processor, combine pork rinds, flaked coconut, Swerve, cocoa powder, and cinnamon. Pulse until the mixture is the texture of coarse crumbs.
  • Add melted butter to food processor and pulse to combine.
  • Press the crust firmly into the prepared pan. I used a second pan of the same size to press it down.
  • Bake at 375 degrees F for 8-10 minutes, or just until the crust becomes fragrant and starts to darken around the edges. Set the crust aside to cool while you make the filling.

For The Filling

  • Lower the oven temperature to 325 degrees F.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened cream cheese, granulated Swerve, and brown Swerve. Add the peanut butter and salt (if using) and continue to mix until smooth and creamy.
  • One at a time mix in the eggs, then gradually pour in the heavy cream, followed by the vanilla. The peanut butter makes this filling especially thick, so use a rubber spatula to scrape the bowl down thoroughly with each addition.
  • Scrape the cheesecake filling into the prepared crust. Gently tap the pan on the counter to spread the filling evenly or use an offset spatula. Bake at 325 degrees F for 30 minutes, or until the filling is just set in the center.
  • Set the cheesecake aside to start cooling while you make the ganache topping.

For The Chocolate Ganache Topping

  • Add the Lily's sugar free chocolate chips to a medium, heatproof bowl.
  • Heat the heavy cream to a simmer and then pour it over the chocolate chips in the bowl.  Allow to sit for 3-5 minutes, undisturbed, so the cream can melt the chocolate.
  • Whisk the chocolate and cream until the mixture comes together to form a smooth ganache.  If your ganache has cooled too much, gently reheat the bowl over a double boiler or in the microwave (in a microwave safe bowl, no more than 10 seconds at a time).
  • Pour the warm ganache over the cheesecake, using an offset spatula to evenly spread it in a thin layer. Once the cheesecake has been cooling for a total of 60 minutes, transfer it to the refrigerator to chill for at least 60 minutes (preferably overnight).

To Cut The Cheesecake

  • Use the parchment to pop the chocolate peanut butter cheesecake bars out of the pan and transfer them to a cutting board. If the bars are stuck, just dip the bottom of the cheesecake pan in a larger pan of hot water for a minute to gently warm the outermost layer of fat. The bars will slide right out of the pan!
  • Cut the cheesecake into 16 bars. For the cleanest cuts, I use a granton blade slicing knife. I dip the knife in a dish of hot water and quickly dry it with a paper towel before making a cut. Then repeat.


Serving: 1Cheesecake Bar | Calories: 269.9kcal | Carbohydrates: 5.45g | Protein: 9.5g | Fat: 24.4g | Fiber: 1.7g | Sugar: 2.1g