Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 2 teaspoons vanilla extract
- 2 large eggs
For the Caramel Layer:
- 1/2 cup sugar-free caramel sauce (you can find recipes online or buy pre-made)
For the Chocolate Ganache:
- 1/2 cup sugar-free chocolate chips
- 1/4 cup heavy cream
For the Peanut Caramel Topping:
- 1/2 cup peanuts, chopped
- 1/4 cup sugar-free caramel sauce
Instructions:
- Preheat your oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
- For the Crust:
- In a bowl, combine almond flour, cocoa powder, and sweetener.
- Add the melted butter and mix until well combined.
- Press the mixture evenly into the bottom of the prepared pan.
- For the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, sweetener, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Pour the filling over the crust.
- Baking:
- Bake in the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for another hour with the door ajar.
- Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
- Caramel Layer:
- Spread the sugar-free caramel sauce over the top of the chilled cheesecake.
- Chocolate Ganache:
- In a small saucepan, heat the heavy cream over low heat until hot but not boiling.
- Remove from heat and add the sugar-free chocolate chips. Let it sit for a minute, then stir until smooth.
- Pour the ganache over the caramel layer.
- Peanut Caramel Topping:
- Sprinkle the chopped peanuts over the ganache.
- Drizzle another 1/4 cup of sugar-free caramel sauce over the top.
- Chilling:
- Return the cheesecake to the refrigerator for about 1-2 hours to allow the toppings to set.
- Once everything is set, remove the cheesecake from the springform pan and slice.
Enjoy your keto Snickers cheesecake! Keep in mind that the total net carbs may vary depending on the specific products and brands you use, so make sure to adjust based on your dietary needs.
