Note: (I used Trader Joe’s Creamy Salted Peanut Butter for this recipe, as it comes in at 4g net carbs per serving, which is the lowest I’ve found)
This cheesecake makes about 10 nicely sized slices, although you can serve it however you like. It comes in at 6gm net carbs for each serving (at 10 servings total) Cut in 16 slices for 3.8 g per slice
Filling:1 ½ lbs Cream Cheese , at room temperature
4 eggs, room temperature
1 ½ teaspoons Vanilla Extract
1 ½ teaspoons fresh lemon juice
1/3 to ½ cup Sweet Leaf stevia
¼ c Sour Cream
2 tbsp. Unsweetened Cocoa Powder
2 tbsp. Natural Peanut Butter
1 ½ C Almound Meal
1 tsp. of Sweet Leaf stevia
2 tbsp+1 tsp of melted butter
(optional add 1 T. chopped pecans for more crunch)
Preheat oven to 375
To make the crust, mix Almond Meal, Stevia and melted butter until the almond meal is evenly moistened. Press into the bottom of a 9 “ springform pan, and bake 8-10 minutes. Until fragrant and getting golden brown. Remove from oven
To make the base cheesecake mix, beat cream cheese in a mixing bowl until fluffy. One by one, beat in all other ingredients, except the cocoa powder and peanut butter. In between each new ingredient, scrape down the bowl and the beaters. Once all the base ingredients have been incorporated, beat for 1 more minute.
If you want a plain cheesecake eliminate next step.
Divide 1 1/3 c of the batter between 2 smaller bowls (2/3 c each). To one bowl, add the cocoa powder, mix well. Add the peanut butter to the remaining bowl, and mix well. Pour plain cheesecake batter into the springform pan, and spread evenly over the crust. Drop spoonfuls of the peanut butter and chocolate batters over the top, distributing them evenly. Using a knife or an offset spatula, swirl the toppings slightly together, to marble them.
If making a plain cheesecake, pour all batter in the springform pan. Put the cheesecake in a oven preheated to 400 degrees, and then turn the temperature down to 200 degrees and bake 60 -90 minutes until set, firm to the touch but slightly soft or jigggly in the middle.
Let cool completely , and chill. When ready to serve, remove from springform pan, cut with a clean, dry knife and serve!