Skinny Low Carb Peanut Butter Cheesecake
Crust Ingredients:
1/4 cup butter, melted
1 cup almond flour (or finely ground almonds)
1 tablespoon Truvia
Cheesecake Filling Ingredients:
8 oz package 1/3 less fat cream cheese, softened
8 oz package cream cheese (regular), softened
1/2 cup Truvia
1 1/2 cups all natural peanut butter
1 1/2 cups whipping cream
low fat Reddi-whip (optional)
dark chocolate shavings (optional)
Cooking Directions
Combine melted butter, almond flour, and Truvia for crust. Press into a spring form pan and bake at 350 degrees for 10 minutes. Cool completely.
In a medium bowl, beat softened cream cheese, Truvia, and peanut butter until smooth.
In a separate bowl, beat whipping cream on high speed until stiff peaks form.
On low speed, add whipped cream to cream cheese mixture until well blended.
Spread evenly into cooled crust.
Refrigerate at least two hours before serving. Garnish with Reddi-whip and chocolate shavings as desired. (this is a Trim Healthy Mama S)
recipe adapted from Growing Home
Combine melted butter, almond flour, and Truvia for crust. Press into a spring form pan and bake at 350 degrees for 10 minutes. Cool completely.
In a medium bowl, beat softened cream cheese, Truvia, and peanut butter until smooth.
In a separate bowl, beat whipping cream on high speed until stiff peaks form.
On low speed, add whipped cream to cream cheese mixture until well blended.
Spread evenly into cooled crust.
Refrigerate at least two hours before serving. Garnish with Reddi-whip and chocolate shavings as desired. (this is a Trim Healthy Mama S)
recipe adapted from Growing Home
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