María Fernanda López
- Aug 12, 2020

Chocolate Peanut Butter Cheesecakes (Gluten Free, Low Carb)

Growing up I was a very picky kid, even when it came to candy but one thing is for sure, anything chocolate and peanut butter got my full attention and love. And another thing that I love, cheesecake!

Cheesecake is one of our favorite cakes around my family, I remember that for mot of our birthdays we would get a cheesecake with chocolate chip on top. I mean, they are two of the best things ever don't you think?

In this recipe I decided to mix two of my favorite and put it on test with my family's tastebuds, what't different about this cake is that this is a low carb and healthy version.

Here are the ingredients for these Chocolate Peanut Butter Cheesecakes:

Peanut butter flour
Almond butter flour
Coconut flour
Coconut flour
Granulated monk fruit
Cottage cheese
Beef gelatin
Smirk Chocolate Whey Protein
Low carb chocolate chips
Peanuts

To be honest I was having second thoughts about this recipe because of the beef gelatin, I was worried it will change the flavor and make this recipe not as desirable. But guess what? It was a crowd pleaser!

As Joey would say: "Crust? good! Filling? good! Toppings? good!

Or at least for this recipe, but definitely better than Rachel fail trifle. The mix of flavors just goes so well! The base has a soft texture and chewy consistency, very nice and egg free thanks to the beef gelatin here!

The filling is simply cheesy and light thanks to the cottage cheese, my latest obsession to use on blender recipes, including smoothies! For the chocolate flavor I wanted to keep things gut friendly and use some of Smirk Double Chocolate Fudge Brownie and WOW! EPIC GUYS!

This protein is simply THE BEST, it has such great flavor a great ingredients! Including MCT, collagen, AQUAMIN F Mineral Complex and digestive enzymes that will make it easier to digest.

Use code: MARIA_PHL10 for discount on any of Smirk and Eu Naturals products. I use their tested flourish probiotics and they are great quality!

Okay, so back to this recipe... TOPPINGS! Another one my favorite parts of this recipe is going to be toppings for sure! I mean, the filling and the crust is good but toppings always take everything to the next level by making it more appealing to the eye and adds a crunch.

In this case, raw peanuts and low carb chocolate chips were meant to be! I choose raw peanuts because they are also oil free and that way they also keep their nutritional values. Roasted and fried ones tend to loose some of the benefits due oxidation.

Overall, this recipe is super easy! You will only need some of the basic material in your kitchen, and one of the best parts is that it's also mess free, that's a win when it comes to any recipe I guess!

Kitchen supplies:

One mixing bowl
One mixing spoon
One measuring bowl
Blender
One silicone muffin container of twelve.

This recipe is perfect to share with your loved ones, any chocolate or peanut butter lovers out there! Also a fail proof recipe since its basically mix, pour, blender, pour and top. Easy peasy steps, making this a great recipe to cook with anyone!

How to make these chocolate peanut butter cheesecakes:

In a bowl mix all the ingredients for the base or crust.
Add warm water and mix well.
Pour the mix into twelve silicone muffins cups.
Blend all the ingredients for the filling and pour over the base.
Add your toppings.
Freeze a couple of hours and enjoy!

Not lemons in this recipe but definitely easy peasy lemon squeezy! And before I forget, YES! This was a 10/10 for my family so I really hope yours enjoy this healthy and simple recipe!

With love,

Maria

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