I love fat bombs!  Love them!  My go-to is Chocolate PB but sometimes you need to mix it up and I often get comments that someone doesn't like coconut oil, or chocolate. What?  Who doesn't love chocolate?  But they exist, so I set out to try new flavors.  

We love cheesecake in my family and since cream cheese is fat and peanut butter is fat, BAM, a perfect keto combination.  One thing I love about cheesecake is the graham cracker crust, but graham crackers aren't keto, AND I wasn't planning on baking this dessert, so I set out to make a crispy crust that was pure keto.  

This is an EASY recipe that can all be done on the stove top and with a food processor.  

Because I ended up with more batter than I expected, I decided that this is a better dessert than fat bomb.

Ready?  Here we go....

Lets begin with the cheesecake portion.  Here is a good visual for you.

Cheesecake Ingredients:

1- 8oz box of cream cheese (full fat version)

1 cup of Natural Peanut Butter (only peanuts and possibly salt as ingredients)

1/4 cup of Sour Cream (full fat version)

1/4 cup of Heavy Whipping Cream

3 TBSP of Agave/Stevia sweetener OR Stevia drops to taste

Directions:

Place cream cheese in saucepan and heat on Medium/Low until it starts to soften.  Add the sour cream and mix.  Add in the cream and keep mixing constantly so it doesn't burn or curdle.  Add the peanut butter and mix until fully incorporated.  Once you have a creamy mixture, add the Agave/Stevia Sweetener.  This part is customizable to your taste and how sweet you like it.  We don't like very sweet so 3 TBSP is enough for us.  Turn off heat once you have a creamy PB cheesecake mixture without lumps.

Still had some lumps so I kept mixing and heating before adding the PB.

Ok, now for the crust....

Here's a good visual.

Crust Ingredients:

1/3 cup of almond meal

1/2 cup of sliced almonds

2 TBSP of melted butter

1 TBSP of Agave/Stevia Sweetener

Directions:

Place all of the crust ingredients into a food processor and pulse until well mixed and pieces are small and uniform. If too dry, add 1/2-1 more TBSP of melted butter and repulse.  Then take a small ball of crust and press into the bottom of a cupcake liner in a cupcake pan.

Now it's time to add your cheesecake mixture which should fill 10 cupcake liners up to the rim.  

Now freeze.  No need to bake because there is no egg.  

Once frozen you can pull out the number you'd like to serve and keep them in the refrigerator.  Once thawed, I set them out 10-15 minutes prior to eating.  Top with homemade keto whipped cream.  

Easy!  Keto!  Delish!!!!!

I hope you like my keto dessert!  We love it!  It's not something we would eat everyday, but certainly in those times when you're craving something decadent but don't want to throw yourself out of ketosis.  SO not worth it!

If this recipe has been A Good Fit for you, please help me by sharing!