Low Carb Peanut Butter Cheesecake Recipes
LOW CARB PEANUT BUTTER CHEESECAKE
From Linda's Low carb menus and Recipes site. Rich and decadent. Crustless so you may want to add a crust depending on personal preference. Cook time is chill time. Can be garnished with whipped cream and grated chocolate!
Provided by KEA-CA
Categories Cheesecake
Time 5h20m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Do not boil.
- Cool to room temperature.
- (You can also dissolve the gelatin in the microwave by heating it about 30 seconds or so on HIGH. Stir until completely dissolved.).
- Beat the cream cheese and peanut butter until creamy.
- Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy.
- Gently fold in the whipped cream.
- Pour into a greased 9-inch pie plate. Chill until set, about 5-6 hours.
- Garnish with whipped cream or Whipped Topping, if desired.
- Makes 8-12 servings.
- Can be frozen, but quality will suffer.
Nutrition Facts : Calories 497.2, Fat 48.8, SaturatedFat 27.2, Cholesterol 134.3, Sodium 267.5, Carbohydrate 6.2, Fiber 1, Sugar 1.7, Protein 11.8
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