This creamy and rich cheesecake has a cocoa crust and is topped off with a drizzle of chocolate, because what goes better with peanut butter than chocolate?!

Ingredients

Crust
1 ¼ cup almond flour
3 Tbsp golden monkfruit sweetener
3 Tbsp cocoa powder
3 Tbsp butter, melted
Pinch of salt

Cheesecake filling
8 oz cream cheese, room temperature
1/4 cup unsweetened peanut butter
1/4 cup 35% cream
1/4 cup stevia
1 large egg
1/2 tsp vanilla extract

Chocolate drizzle
1/4 cup sugar-free chocolate chips
2 Tbsp coconut oil

Yields: 8 slices
Per serving*:
Calories: 384
Net carbs: 4
Protein (grams): 9
Fat (grams): 35

Prep time: 20 min
Cook time: 45 min
Total time: 4 h 5 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Use 1 or 2 sheets of aluminium to cover the outer bottom of a springform pan and ensure it is watertight.

For the crust, combine the almond flour, monkfruit sweetener, cocoa powder, melted butter and a pinch of salt. Mix well, then press into the bottom of a springform pan.

Bake the crust 10 min, then remove from the oven and allow it to cool for 10-15 min.

While the crust is cooling, prepare the cheesecake filling. In a large bowl, use a handmixer to whisk together the cream cheese, stevia, egg, peanut butter and vanilla extract.

In a medium bowl, using the handmixer, whisk the 35% cream until it forms stiff peaks. Then gently fold it into the cream cheese batter until well combined.

Pour the cheesecake batter over the crust and even out the top with a sppon or spatula.

Place the springform pan into a waterbath with about 1 inch of water. I just place the aluminium covered pan into a larger overnsafe dish.

Bake the cheesecake for 30-35 min, then allow it to cool for 20-30 min.

While the cheesecake is cooling, prepare the chocolate drizzle. In a heatproof bowl, melt the chocolate chips and coconut oil in the microwave at 20 sec increments, stirring in between. It should be melted after take 2-3 increments in the microwave.

Unmold the cheesecake, then drizzle with the melted chocolate. Cover and refrigerate for at least 3 hours to allow the chocolate and cheesecake to set before slicing .