My KETO Peanut Butter Cheesecake Recipe is THE BEST Cheesecake You'll make For Keto

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

I’ve partnered with Ratiofood to make this Keto Peanut Butter Cheesecake Recipe…and it has got to be THE BEST tasting cheesecake recipe for a keto friendly lifestyle! The crust tastes love a graham cracker cookie crust, and the filling is so rich, so decadent, and so creamy. Honestly, this cheesecake is so excellent it doesn’t even taste keto…it tastes love “normal” cheesecake!

My Cookbooks:




:Ratio’s Keto Friendly Snacks:

*Consult your physician before starting an eating plan that involves regular consumption of high fat foods.
Ratio Bars: †2G Net Carbs= 9G Total Carbs – 3G Fiber – 4G Sugar Alcohol. 5G Saturated Fat

Anytime “keto”, “keto friendly”, or “low carb” is listed or mentioned for this keto cheesecake recipe I (Joe Duff) believe this recipe to be congruent with those statements. Ratio foods is not endorsing these claims.




3 Toasted Almond Ratio Bars
4 Tbsps (56g) melted salted butter
3 Heaping Tbsps (30g) confectioners erythritol blend (must be as sweet as sugar)

Cheesecake Filling:

1 Lb (452) full-fat cream cheese
1/2 Cup (130g) sugar free peanut butter
1 Cup (150g) confectioners erythritol blend (must be as sweet as sugar)
Pinch of salt
3 big eggs
Heaping tsp (5g) vanilla extract

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