Who doesn't like a great cheese cake? And Peanut butter? Now combine the two, and you're set!
The great thing about this recipe is that it can be used with various combinations. Don't like peanut butter and prefer almond butter? No problem. Just sub it out. Same for the base - many different versions can be made by simple substitutions.
Ingredients:
350g cream cheese
250ml cream
5 tbs peanut butter (sugar and salt free)
Alternatively you can use almond or macadamia butter
3-4 tbs sweetener
1.5 cups almond flour or heba or sunflower seed flour
2 tbs butter
2 tsp gelatin
80ml boiling water
1 tsp vanilla
Flaked almonds (optional)
Method:
Mix flour of choice with 2 tbs nut butter of choice, 2 tbs butter and 1 tbs sweetener (optional).
Press down in spring form pan.
In a separate bowl, whip cream and set aside.
In a cup, mix gelatin thoroughly with boiling water.
Add gelatin mixture to whipped cream.
In a separate bowl, soften cream cheese, then mix in 3 tbs peanut butter or other nut butter of choice.
Add 3 tbs sweetener (or to taste), and 1 tsp vanilla then fold in the whipped cream mixture.
Press down in spring fom pan on top of nutty base.
Refrigerate for 6 hours so the cheesecake can set.
Slice and enjoy.
Each slice is less than 5.7g net carbs per slice.
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