Sugar-Free Peanut Butter Cheesecake

Ingredients

• 1 3/4 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons powdered monk fruit sweetener
• 1/2 cup unsalted butter, melted
• 3 packages (8 ounce each) cream cheese, softened to room temperature
• 1 cup powdered monk fruit sweetener
• 3/4 cup creamy peanut butter, sugar free
• 1/4 cup heavy whipping cream
• 1 1/2 cups sugar-free whipped cream
• 1/2 cup lily's sugar free dark chocolate morsels, melted

Instructions

1. 1

   Line a 9-inch square baking dish with parchment paper and set aside.

2. 2

   In a mixing bowl, combine almond flour, cocoa powder, powdered monk fruit sweetener, and melted butter. Mix until combined, then press into the prepared baking dish.

3. 3

   In a large mixing bowl, beat cream cheese with monk fruit sweetener until mixed well. Add peanut butter and heavy whipping cream, beating until fluffy for about 3-4 minutes while scraping the bowl down as needed.

4. 4

   Pour the cheesecake filling over the crust. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

5. 5

   Remove from refrigerator, lift the cheesecake from the pan using the parchment paper, and cut into 16 bars. Top each piece with whipped cream and drizzle with melted chocolate before serving.