Skinny Low Carb Peanut Butter Cheesecake

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This cheesecake... OH MAN. My love for cheesecake is insane. But I definitely don't love how bloated and sick it makes me feel after eating the classic version. The crust in this Skinny Low Carb Peanut Butter Cheesecake uses almond flour. You could buy some premade (they carry Bob's Red Mill brand in Walmart) or you could just grind some almonds up yourself. I choose to use Truvia as my sweetener of choice, I really like that it is granular just like regular sugar. Yum!
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
      1. 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.
      2. In a medium bowl, beat softened cream cheese, Truvia, and peanut butter until smooth.
      3. In a separate bowl, beat whipping cream on high speed until stiff peaks form.
      4. On low speed, add whipped cream to cream cheese mixture until well blended.
      5. Spread evenly into cooled crust.
      6. Refrigerate at least two hours before serving. Garnish with Reddi-whip and chocolate shavings as desired. (this is a Trim Healthy Mama S)