Low Carb Peanut Butter Cheesecake Food

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES

Steps:

• Preheat oven to 350°F.
• For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
• Evenly press mixture into the bottom of a 9x13" baking dish.
• Bake at 350°F for 12 minutes, or until golden brown.
• Cool on rack completely.
• Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
• In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
• Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
• Spread over cooled chocolate layer on crust.
• In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
• Drizzle over top of cream cheese mixture.
• Chill for one hour until set; cut into squares and serve.

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
• Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
• Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

LOW CARB PEANUT BUTTER CHEESECAKE

Steps:

• In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Do not boil.
• Cool to room temperature.
• (You can also dissolve the gelatin in the microwave by heating it about 30 seconds or so on HIGH. Stir until completely dissolved.).
• Beat the cream cheese and peanut butter until creamy.
• Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy.
• Gently fold in the whipped cream.
• Pour into a greased 9-inch pie plate. Chill until set, about 5-6 hours.
• Garnish with whipped cream or Whipped Topping, if desired.
• Makes 8-12 servings.
• Can be frozen, but quality will suffer.