Re ketogenic diet

Guess what? I've got another fantastic crustless keto cheesecake recipe for you! If you've been around here for a while, you know how much everyone loves these easy, no-bake treats.

Today, we're mixing it up with something truly special: a No-Bake Keto Peanut Butter Chocolate Cheesecake. It's all about that dreamy combination of chocolate and peanut butter—because, let's be honest, who can resist that?

Recipe Tips and Ingredient Swaps

Love this recipe but need to tweak it to suit your diet or what you’ve got in the pantry? No problem! Here’s how you can swap out ingredients to make this cheesecake work for you:

Sweetener Options: If Allulose isn’t your thing or you just don’t have it on hand, you can easily substitute it with another low-carb sweetener like erythritol or stevia. Just keep an eye on the sweetness level, as each sweetener has its own sweetness potency.
Gelatin-Free Option: For a vegetarian version of this cheesecake, you can replace gelatin with agar powder or flakes. Use 1 teaspoon of agar powder or 1 tablespoon of agar flakes to substitute for the 1 ¹/₂ teaspoons of gelatin powder. Agar needs to be boiled to activate, so make sure to simmer it with a small amount of water for about 5 minutes before adding it to your recipe.
Cream Cheese Alternatives: Not a fan of cream cheese or need something dairy-free? Mascarpone cheese is a great swap if you’re still doing dairy. For a dairy-free version, try using coconut cream instead of cream cheese, and coconut milk instead of whipping cream.
Peanut-Free Option: If you’re allergic to peanuts or just want a different flavor, almond butter is a fantastic alternative. It will give you a similar creamy texture with a twist in taste.
Nut-Free Option: Need to keep it nut-free? Swap the peanut/almond butter for tahini, which is sesame seed-based and gives a unique flavor that pairs wonderfully with chocolate. Have a sesame seed allergy too? Another option is to use sunflower seed butter.
Chocolate Options: I use 90% dark chocolate to keep it low-carb, but if you prefer something a bit different, any sugar-free chocolate will do the trick. 85% dark chocolate is also a good option. Just make sure it fits into your carb count!

With these swaps, you can still enjoy this creamy, dreamy cheesecake!

Recipes You'll Love

Craving more? Check out these easy, no-bake keto cheesecake recipes—simple, delicious, and perfect for any keto diet!

Preparation time

Hands-on:     15 minutes
Overall:       2 hours

Nutritional values (per serving, about 115 g/ 4 oz)

Total Carbs	7	grams
Fiber	1.8	grams
Net Carbs	5.2	grams

Protein	7.6	grams
Fat	40.2	grams
of which Saturated	21.3	grams

Energy	408	kcal

Magnesium	51	mg (13% RDA)
Potassium	246	mg (12% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (7%), fat (88%)

Ingredients (makes 8 servings)

3 tbsp water (45 ml)
1 ¹/₂ tsp gelatin powder
2 cups heavy whipping cream (480 ml/ 16 fl oz)
¹/₃ cup Allulose or other granulated low-carb sweetener (g/ oz)
¹/₂ cup full-fat cream cheese or mascarpone cheese (g/oz)
1 tsp sugar-free vanilla extract or vanilla bean powder
pinch of sea salt
¹/₂ cup peanut butter (g/oz)
70 g 90% dark chocolate (2.5 oz)

Instructions

Break the chocolate into pieces and place it in a heatproof bowl over a small saucepan filled with about a cup of water. Melt the chocolate over medium heat, ensuring that the bowl does not touch the water but is heated through steam. Once melted, remove from heat and allow to cool.
Gently heat the peanut butter (on the stove or in a microwave), stirring until it is smooth and lump-free.
In a small cup or bowl, sprinkle gelatin over 3 tablespoons of cold water and let stand for a few minutes to soften.
Heat half of the cream in a saucepan with all of the sweetener over medium-low heat until the sweetener dissolves. Do not bring to a boil. Once hot, add the softened gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature.
Combine the remaining cream, cream cheese (or mascarpone), vanilla extract (or powder), and salt in a bowl. Using an electric mixer, whip until fluffy.
Gradually pour the cooled sweet cream mixture into the bowl of whipped cream while continuing to mix.
Divide the mixture into two equal parts.
To one part, add the melted chocolate and mix until smooth. To the other, add the softened peanut butter and mix until smooth.
Pour the chocolate mixture into a pie dish. Spoon the peanut butter mixture into various parts of the dish. Using the back of a spoon, gently swirl the two mixtures together to create a marbled effect.
Refrigerate the cheesecake for at least an hour or until it is fully set.
Serve chilled, optionally drizzled with softened peanut butter, topped with grated dark chocolate, or whipped cream. Store in the refrigerator for up to 5 days.

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No Bake Keto Peanut Butter & Chocolate Cheesecake

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Looking for a quick and easy meal that uses just a few kitchen staples? Try whipping up some air-fryer egg cups!

These Sardine Egg Cups, crafted from just four ingredients, are not only low in carbs and high in protein, but they're also rich in electrolytes and healthy fats—ideal for a Mediterranean keto diet.

Fun fact: This recipe didn't make it into my New Mediterranean Diet Cookbook. We just had too many recipes and very strict page count so I'll be sharing more with you here instead!

So whether you’re cooking for a crowd or meal prepping for the week, these egg cups are a breeze to adjust in quantity. Typically, one to two egg cups suffice for a serving, especially when paired with fresh avocado, tomatoes, or bell peppers.

Craving a protein boost or simply love bacon? Give our classic Bacon & Cheese Egg Cups a go for your next breakfast! Need a vegetarian option? Make these Air Fryer Spinach & Feta Egg Cups!

Don't Have an Air Fryer?

If you don't have an air fryer, simply bake these in the oven. To do that bake the cups at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 10 to 15 minutes (depending on whether you prefer softer or fully set egg yolks).

Preparation time

Hands-on:    5 minutes
Overall:     10 minutes

Nutritional values (per serving, 1 egg cup)

Total Carbs	3.4	grams
Fiber	0.8	grams
Net Carbs	2.6	grams

Protein	13.9	grams
Fat	14	grams
of which Saturated	2.8	grams

Energy	195	kcal

Magnesium	27	mg (7% RDA)
Potassium	366	mg (18% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (29%), fat (66%)

Ingredients (makes 2 egg cups)

2 to 4 canned sardines (57 g/ 2 oz)
2 large pieces of sun-dried tomatoes, chopped (20 g/ 0.7 oz)
1 medium spring onion, sliced (15 g/ 0.5 oz)
2 large eggs
sea salt and red pepper flakes, to taste
2 tsp extra virgin olive oil

Instructions

Chop the sun-dried tomatoes and roughly chop the sardines.
Divide the sardines, sun-dried tomatoes and spring onions between two ramekins (at least ³/₄ cup/ 180 ml capacity). Crack an egg into each cup and sprinkle with salt. Drizzle each with a teaspoon of olive oil and sprinkle red pepper flakes.
Place in the air fryer and cook at 200 °C/ 400 °F for 5 to 7 minutes (or less for softer yolks).
Remove from the air fryer and let the cups cool down for a few minutes before serving. Optionally, serve with more spring onion, sliced avocado, tomatoes, bell peppers, and/or more olive oil on top. Eat warm or cold, or store in the fridge for up to 3 days.