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
