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3.94 from 15 votes

Low Carb Peanut Butter Cup Cheesecake

Servings 12 slices
Calories 368kcal
Author Brenda Bennett | Sugar-Free Mom




Optional Topping


  • Place all the crust ingredients into a food processor and process until fine crumbs. Press into an 8 inch spring form pan lined with parchment. Set aside.
  • Boil the water and gelatin and continue to simmer and stir until it's completely dissolved. Set aside to cool. 
  • Pour the heavy cream, vanilla extract and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside. 
  • To the same bowl of the stand mixer add the peanut butter, cream cheese and toffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again then add the whipped cream and blend on high until well combined. Pour into crust. 
  • Refrigerate for 3 hours. When ready to serve, add optional toppings if desired. Enjoy!


Net Carbs: 4g
Does  not include optional toppings.
This recipe was first published in Jan.2018 and updated with video in Feb 2021.


Serving: 1slice | Calories: 368kcal | Carbohydrates: 7g | Protein: 8g | Fat: 35g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 156mg | Potassium: 54mg | Fiber: 3g | Sugar: 2g | Vitamin A: 624IU | Calcium: 63mg | Iron: 1mg