Free Printable: Low Carb & Keto Food List

• How To Make Keto Peanut Butter Cheesecake
• My Recipe Tips
• Frequently Asked Questions
• More Keto Cheesecake Recipes
• My Tools For This Recipe
• Keto Chocolate Peanut Butter Cheesecake Recipe card
• Recipe Reviews

This keto peanut butter cheesecake is the dessert that you just have to make when you need to impress someone. Even if that someone is yourself, because, wow is this one decadent! It’s one of those desserts that is really hard to believe is low carb and keto. But it is!

I think that what makes this the best low carb peanut butter cheesecake is that we have the peanut butter and chocolate flavors layered in throughout the cheesecake – chocolate crust, peanut butter filling, and ChocZero peanut butter cups all over the place. 🙂 I can’t call it peanut butter cup cheesecake without using peanut butter cups!

It might not be a surprise to see another cheesecake here on Wholesome Yum, because you know I love them! And I know you love them because my keto cheesecake recipe is the most popular dessert recipe on the site! I’m sharing my other favorite keto cheesecake recipes below, I’ve got plenty of twists on everyone’s favorite dessert and even a cheesecake fat bomb option.

For the best keto peanut butter cheesecake, you absolutely need keto peanut butter cups — and the best part about ChocZero cups is that they have no sugar alcohols, gluten, or soy (just like my homemade version ). In fact, they taste just like normal peanut butter cups… which is why this might be the best keto peanut butter cheesecake you’ll ever make!

These peanut butter cups would also make a mouthwatering topping for chocolate mousse or almond milk ice cream . As you can guess, they go fast at my house. 😉

Get ChocZero Sugar-Free Peanut Butter Cups Here

(Use code WHOLESOMEYUM for 10% off , just for Wholesome Yum readers!)

How To Make Keto Peanut Butter Cheesecake

This is a dessert that impresses, but I promise it’s an easy keto peanut butter cheesecake! Let me show you how to make it.

• Combine dry ingredients for crust. Pulse almond flour, sweetener, cocoa powder, and sea salt in a food processor.

• Add wet ingredients for crust. Add melted butter eggs, and vanilla, and process until all combined and uniform.

• Finish crust. Press dough into a prepared springform pan and prick with a fork all over (shown below before baking). Bake and let cool.

• Make filling. In a large bowl, use a hand mixer to beat together the cream cheese and powdered monk fruit allulose blend, until fluffy.

• Add peanut butter flavors. Beat in peanut butter, vanilla, and eggs.

• Add more texture. Fold in chopped ChocZero Peanut Butter Cups .

• Assemble chocolate peanut butter keto cheesecake. Transfer the filling over the crust and smooth with a spatula.

• Bake. It’s done when the center is almost set, but still jiggly. Remove from the oven and run a knife around the edge of springform pan to prevent the sides from sticking. (Don’t remove springform yet!) Cool the cheesecake to room temperature.

• Chill. Refrigerate your keto peanut butter chocolate cheesecake until completely set, preferably overnight.
• Add toppings. Top with keto whipped cream along the edges, then top that with whole upside-down keto peanut butter cups . Crumble more chopped cups over the center and lightly press into filling. For an extra-special finish, drizzle with melted sugar-free chocolate chips .

My Recipe Tips

• Keep mixer at medium or low speed. Mixing at a high speed will add air bubbles to the low carb peanut butter cheesecake filling, and we don’t want those!
• Optional step to prevent cracking. If you are concerned about your cheesecake cracking, wrap the bottom of the pan with foil and place inside a rimmed baking dish with warm water poured into the outer pan, halfway up the sides.
• Slice the cheesecake to fit one peanut butter cup per slice. This adds up to 12 slices.

• Is peanut butter cheesecake keto? Yes, this peanut butter cup cheesecake is keto friendly. Each serving has 9 grams of net carbs. While this is more than a typical keto dessert , it’s a big win compared to the 45 grams of carbs in the average slice of regular peanut butter cheesecake. If 9 grams is still too high for you, you can also cut it into smaller pieces.
• Why did my cheesecake crack? The main reason that cheesecakes crack is because after it’s done cooking, it contracts and if the edges of the cheesecake are still stuck to the springform pan, the middle will crack. It will still taste fine and you can always hide it with toppings (like chopped peanut butter cups !), but this is why I have you run a knife along the edges after it comes out of the oven. If you’re extra concerned about it, see my tip above on baking it in a water bath.
• Why did my cheesecake sink? Cheesecakes can sink if they have been over-mixed. If you mix the filling too much and incorporate too much air to it, the cheesecake will rise during baking and then fall (sink) as it cools.
• Can I use a different sweetener? Yes, but the texture won’t be as smooth and silky. Check my guide on sugar replacements to learn how different sweeteners work, and use the sweetener conversion chart to convert if you want to proceed.

More Keto Cheesecake Recipes

If you like this low carb peanut butter cheesecake recipe, you might like some of my other keto cheesecake recipes. Clearly, I love cheesecake!

• Keto Cheesecake – It’s a classic for a reason and it’s one of the most popular recipes on Wholesome Yum for a reason! Just 8 ingredients and 10 minutes to prep.
• Keto No Bake Chocolate Cheesecake – Just 20 minutes to prep this double chocolate cheesecake.
• Keto Pumpkin Cheesecake – It’s like cheesecake and pumpkin pie collided. Only 15 minutes to prep.
• Keto Cheesecake Fluff – Think cheesecake filling, without the crust. This easy dessert takes just 10 minutes to prep and 6 ingredients.
• Keto Cheesecake Brownies – A brownie crust and cheesecake filling, these easy bars combine two fantastic desserts.
• Cheesecake Fat Bombs – If you need a filling treat, these fat bombs have just 1 gram net carb each and taste like cheesecake.

My Tools For This Recipe

• Food Processor – Easily mix up the crust for this peanut butter cup cheesecake in this food processor, I use it for all sorts of recipes and fat head cinnamon rolls !
• Springform Pan – This pan makes it easy to release the low carb peanut butter cheesecake. Don’t forget to run a knife along the edges after it comes out of the oven so that your cheesecake doesn’t crack.
• Hand Mixer – Take this cordless mixer on the go.
• ChocZero Sugar-Free Peanut Butter Cups – A must for both the filling and the topping! Remember to use code WHOLESOMEYUM for 10% off.

Ingredients

Tap underlined ingredients to see the ones I use.

Chocolate Cheesecake Crust:

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 3 tbsp Dutch processed cocoa powder ▢
• 1/8 tsp Sea salt ▢
• 1/4 cup Unsalted butter (melted) ▢
• 1 large Egg ▢
• 1 tsp Vanilla extract ▢

Peanut Butter Cheesecake Filling:

• 24 oz Cream cheese (softened) ▢
• 1 cup Peanut butter (creamy natural) ▢
• 1 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 3 large Eggs (at room temperature) ▢
• 1 tsp Vanilla extract ▢
• 9 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 1.5 bags) ▢

Optional Topping:

• 1/4 cup ChocZero Sugar-Free Chocolate Chips ▢
• 12 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 2 bags) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. (You can also try greasing well.)
2. To make the crust, combine the almond flour, Besti, cocoa powder, and sea salt in a food processor. Pulse until uniform.
3. Add the melted butter, eggs, and vanilla, and process again until uniform, scraping the sides as needed.
4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for about 10 minutes , until set and no longer shiny. Let cool at least 10 minutes .

Filling:

1. Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and powdered Besti together at low to medium speed, until fluffy.
2. Beat in the peanut butter and vanilla. Beat in the eggs, one at a time. (Keep the mixer at medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
3. Using a rubber spatula, fold in the chopped ChocZero Peanut Butter Cups.

Assembly:

1. Transfer the filling into the pan over the crust. Smooth the top with a rubber spatula or pastry spatula.
2. Optional step: If you’re super concerned about cracks, wrap the bottom of the pan with foil and place inside a rimmed baking dish, with warm water poured into the outer pan, halfway up the sides of the inner pan.
3. Bake for about 30-35 minutes , until the center is almost set, but still jiggly and edges are starting to brown.
4. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
5. Arrange the whole peanut butter cups along the edges of the cheesecake, then crumble the remaining chopped peanut butter cups all over the center. Press gently into the filling.
6. Refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Optional Topping:

1. In a double boiler on the stove, melt the chocolate chips.
2. Top the peanut butter cheesecake with chopped peanut butter cups. Drizzle with melted chocolate (you can use a spoon, or to be more precise, drizzle from a pastry bag).

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice (1/12 entire recipe)

• Tips: Check out my recipe tips above to help you avoid cracks, keep the filling smooth, and get the perfect peanut butter cup on each slice.
• Store: Keep cheesecake in the fridge for 2–4 days.
• Meal Prep: Great make-ahead dessert—it needs to chill overnight anyway.
• Freeze: Freeze for 1 month (best) or up to 3 (max). It’s safe after that, but the texture might change.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Low Carb Chocolate Peanut Butter Cheesecake

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Chocolate Peanut Butter Cheesecake

The BEST keto peanut butter cheesecake! My low carb peanut butter cheesecake has a chocolate crust, pb filling, + plenty of pb cups mixed in.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-peanut-butter-cheesecake/

Ingredients

Chocolate Cheesecake Crust:

• 1 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/4 cup Besti Monk Fruit Allulose Blend
• 3 tbsp Dutch processed cocoa powder
• 1/8 tsp Sea salt
• 1/4 cup Unsalted butter (melted)
• 1 large Egg
• 1 tsp Vanilla extract

Peanut Butter Cheesecake Filling:

• 24 oz Cream cheese (softened)
• 1 cup Peanut butter (creamy natural)
• 1 cup Besti Powdered Monk Fruit Allulose Blend
• 3 large Eggs (at room temperature)
• 1 tsp Vanilla extract
• 9 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 1.5 bags)

Optional Topping:

• 1/4 cup ChocZero Sugar-Free Chocolate Chips
• 12 individual ChocZero Sugar-Free Peanut Butter Cups (chopped; 2 bags)

Instructions

Crust:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. (You can also try greasing well.)
2. To make the crust, combine the almond flour, Besti, cocoa powder, and sea salt in a food processor. Pulse until uniform.
3. Add the melted butter, eggs, and vanilla, and process again until uniform, scraping the sides as needed.
4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for about 10 minutes , until set and no longer shiny. Let cool at least 10 minutes .

Filling:

1. Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and powdered Besti together at low to medium speed, until fluffy.
2. Beat in the peanut butter and vanilla. Beat in the eggs, one at a time. (Keep the mixer at medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
3. Using a rubber spatula, fold in the chopped ChocZero Peanut Butter Cups.

Assembly:

1. Transfer the filling into the pan over the crust. Smooth the top with a rubber spatula or pastry spatula.
2. Optional step: If you’re super concerned about cracks, wrap the bottom of the pan with foil and place inside a rimmed baking dish, with warm water poured into the outer pan, halfway up the sides of the inner pan.
3. Bake for about 30-35 minutes , until the center is almost set, but still jiggly and edges are starting to brown.
4. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
5. Arrange the whole peanut butter cups along the edges of the cheesecake, then crumble the remaining chopped peanut butter cups all over the center. Press gently into the filling.
6. Refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Optional Topping:

1. In a double boiler on the stove, melt the chocolate chips.
2. Top the peanut butter cheesecake with chopped peanut butter cups. Drizzle with melted chocolate (you can use a spoon, or to be more precise, drizzle from a pastry bag).

Maya’s Recipe Notes

Serving size: 1 slice (1/12 entire recipe)

• Tips: Check out my recipe tips above to help you avoid cracks, keep the filling smooth, and get the perfect peanut butter cup on each slice.
• Store: Keep cheesecake in the fridge for 2–4 days.
• Meal Prep: Great make-ahead dessert—it needs to chill overnight anyway.
• Freeze: Freeze for 1 month (best) or up to 3 (max). It’s safe after that, but the texture might change.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)