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First I made the crust which was a whole jar of Smuckers creamy peanut butter, 1.5 cups peanuts, 1 large egg, and I used liquid stevia to taste.

Mixed it all together very well then pressed it into a greased 9-inch springform pan. Baked it at 350 for 10-15 minutes just check it at 10 minutes. Let cool.

Ingredients

  • crust:
  • 3/4 cup super fine almond flour
  • 3 tablespoons Swerve or equivalent granulated sweetener
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, cut into large chunks
  • caramel sauce:
  • 1/4 cup butter
  • 1 tablespoon Swerve or equivalent granulated sweetner
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons heavy whipping cream
  • filling:
  • 12 oz cream cheese, softened
  • 6 tablespoons Swerve or equivalent granulated sweetener
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • chocolate sauce
  • 1/3 cup Lilly’s Sugar Free Chocolate Chips or equivalent
  • 1 tablespoon Powdered Swerve or equivalent powdered sweetener*
  • 2 teaspoons coconut oil
  • 1/3 cup salted peanuts, or almonds if Keto
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