Indulge in a guilt free treat with this keto peanut butter no bake cheesecake! Made with simple ingredients, it’s a sugar free dessert that satisfies.

If you are a cheesecake lover, like I am, you are going to love this Fatso salted caramel cheesecake recipe. It is absolutely delicious and keto-friendly. Even if you aren’t following a keto diet, it may just become your new favorite dessert.

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One of my favorite new low carb products is this Fatso peanut butter. Made with top quality, clean ingredients, it is perfectly packed with protein and is low carb too, for those who may be following a ketogenic diet. And did I mention that it’s totally yummy?!

I decided to make this decadent no-bake keto cheesecake recipe using my favorite Fatso flavor, crunchy salted caramel.

Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes using low carb substitutions. You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85 lbs in less than a year.

This rich, peanut butter flavored cheesecake is one of my most recent recipe adaptations. I love to play around with recipes, making traditional desserts sugar-free and low carb.  

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CHEESECAKE SUPPLIES:

• Kitchen Aid Mixer, food processor or electric mixer
• Large mixing bowl
• 7″ Springform pan
• Rubber spatula

This is the Fatso crunchy salted caramel peanut butter that I used to create this cheesecake.  Try not to eat it all straight out of the jar, I dare you!

You don’t need to use Fatso though. The great thing about this recipe is that you can easily substitute Fatso with your favorite natural nut butter. I like to use natural almond butter, from Costco, in this recipe too. It gives the cheesecake a totally different flavor!

How to make this keto peanut butter cheesecake:

 Ingredients:

Crust:

• 1.5 cups almond flour
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2 tbsp Swerve granulated sweetener
• 4 tbsp cold unsalted butter
• 1/8 tsp salt

Cheesecake Layer:

• 16 oz cream cheese, softened
• 3/4 cup Swerve granulated sweetener
• 2/3 cup heavy whipping cream
• 1 tsp vanilla extract
• 1/2 cup Fatso salted caramel peanut butter

Caramel Topping:

• 1 Tbsp water
• 1/2 tsp xanthan gum
• 1/2 cup butter
• 1 cup Swerve powdered sweetener
• 1/2 cup heavy whipping cream

Additional Toppings:

• 1/2 cup peanuts
• 1/4 tsp sea salt

Directions:

1. Preheat the oven to 350 F.

2. Place all of the crust ingredients into a food processor and pulse until a soft dough forms. 

3. Press dough into a greased 7″ springform pan. 

4. Bake for 12-15 mins. Let cool completely.

5. While the crust cools, prepare the cheesecake layer. Either with a hand mixer or in a stand mixer, combine cream cheese and Swerve.

6. Mix until well combined, about 3 mins. 

7. Add heavy cream, peanut butter, and vanilla. 

8. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 

9. Pour mixture onto cooled crust and spread evenly. 

10. Place in the freezer for 3 hours or in the fridge overnight to set.

11. When ready to serve, remove the cheesecake from the springform pan and place on a serving dish. Make the caramel topping. 

12. In a small bowl, mix xanthan gum and water until well combined.

13. In a medium saucepan, melt butter over medium heat. Add Swerve to the melted butter and stir until dissolved. 

14. Add whipping cream and xanthan gum, stirring continuously as the mixture comes to a boil. 

15. Remove from heat and immediately pour the caramel over the top of the cheesecake, spreading evenly. Tip: work quickly, as the caramel hardens upon cooling.

16. Top with peanuts and a sprinkle of sea salt.

17. Cut the cake into individual portions while chilled.

Amazing right?! I dare you not to eat the entire cheesecake yourself!

When cut into 16 servings, the macros per serving are:

425 calories

8g protein

4.5g carbohydrates

43g fat

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Tips and Tricks:

• This no-bake cheesecake recipe can also be made in a cake or pie pan. Line the bottom of the pan with parchment paper first for easy removal. When ready to serve, use a sharp knife to cut individual slices or squares.
• For the best texture and flavor, I strongly recommend using full fat cream cheese in this recipe.
• Instead of a whole cheesecake, make no-bake cheesecake parfaits or cheesecake bites.
• Keep cheesecake refrigerated and sealed in an airtight container or covered tightly with plastic wrap.

More tips for keto baking:

• Find low carb substitutions for your current favorite recipes. Try almond meal instead of wheat flour and a keto-friendly sugar substitute, like stevia or monk fruit, instead of cane sugar.
• Maintain a healthy balance of protein and fats. Sometimes it’s hard to get enough fat and/or protein in a ketogenic diet, so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars, or Keto Turtle Cookies, and add them to your must-bake list.
• Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups, and a Kitchen Aid mixer.

I recently hosted a keto potluck, where we all shared our favorite keto recipes. I had my friends try this peanut butter caramel cheesecake, my Keto Chocolate Almond Caramel Cheesecake, this Keto Pumpkin Pie Cheesecake, and my Keto Blackberry Cheesecake to help me decide which one was the best. Needless to say, we never did decide which was the best cheesecake. They’re all delicious!

This is what my Fatso jar usually looks like, completely empty!  Have you tried Fatso peanut butter yet?

If you love this Keto Fatso Salted Caramel Cheesecake recipe, please give it a five star review and help me share it to Facebook and Pinterest.

Continue to Content

Keto Fatso Salted Caramel Cheesecake

Yield: 1

Cook Time: 15 minutes

Total Time: 15 minutes

Indulge in a guilt free treat with this keto peanut butter no bake cheesecake! Made with simple ingredients, it's a sugar free dessert that satisfies.

Print

Ingredients

• 1.5 cups almond flour
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2 tbsp Swerve granulated sweetener
• 4 tbsp cold unsalted butter
• 1/8 tsp salt
• 16 oz cream cheese, softened
• 3/4 cup Swerve granulated sweetener
• 2/3 cup heavy whipping cream
• 1 tsp vanilla extract
• 1/2 cup Fatso salted caramel peanut butter
• 1 Tbsp water
• 1/2 tsp xanthan gum
• 1/2 cup butter
• 1 cup Swerve powdered sweetener
• 1/2 cup heavy whipping cream
• 1/2 cup peanuts
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 350 F.
2. Place all of the crust ingredients into a food processor and pulse until a soft dough forms. 
3. Press dough into a greased 7" springform pan. 
4. Bake for 12-15 mins. Let cool completely.
5. While the crust cools, prepare the cheesecake layer. Either with a hand mixer or in a stand mixer, combine cream cheese and Swerve.
6. Mix until well combined, about 3 mins. 
7. Add heavy cream, peanut butter, and vanilla. 
8. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 
9. Pour mixture onto cooled crust and spread evenly. 
10. Place in the freezer for 3 hours or in the fridge overnight to set.
11. When ready to serve, remove the cheesecake from the springform pan and place on a serving dish. Make the caramel topping. 
12. In a small bowl, mix xanthan gum and water until well combined.
13. In a medium saucepan, melt butter over medium heat. Add Swerve to the melted butter and stir until dissolved. 
14. Add whipping cream and xanthan gum, stirring continuously as the mixture comes to a boil. 
15. Remove from heat and immediately pour the caramel over the top of the cheesecake, spreading evenly. Tip: work quickly, as the caramel hardens upon cooling.
16. Top with peanuts and a sprinkle of sea salt.
17. Cut the cake into individual portions while chilled.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 5696Total Fat: 533gSaturated Fat: 258gTrans Fat: 7gUnsaturated Fat: 229gCholesterol: 1139mgSodium: 3691mgCarbohydrates: 171gFiber: 33gSugar: 99gProtein: 102g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

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