Peanut Butter Cheesecake
Low Carb Recipe
Peanut Butter Cheesecake made with heavy cream and unsweetened peanut butter, artifical sweetener, cream cheese, grated almonds and softened butter.
12 ounces heavy cream
1/3 cup unsweetened peanut butter
10 packets artificial sweetener
4 ounces cream cheese
6 ounces finely grated almonds
1/4 cup softened butter
Crust: Take the finely-grated almonds and mix them with the semi-soft butter until it forms a pasty consistency. Press into pie plate and bake at 350-degrees for ten minutes, or until the crust is browned. Remove and let cool before filling with the pie mixture.
Filling: Whip the heavy cream with three packets of sugar substitute until it is pretty stiff.
Fold in the rest of the ingredients and blend as gently as possible while still mixing thoroughly. (Taste test as you may want it sweeter.) When all the ingredient are mixed, pour into the cooled crust and refrigerate for one to two hours.
Yield: 6 to 8 Servings
6 to 8 carbs each.