PB&J Cheesecake

Treat yourself while keeping keto with this decadent peanut butter and jelly cheesecake. The filling combines vanilla extract with cream cheese, sour cream, eggs, and a zero-calorie monk fruit sweetener, which is then poured into a vanilla almond flour crust. It’s finished with a sprinkling of candied peanuts and then baked until creamy and luscious. On the side you’ll find a bright strawberry topping and a sweet peanut sauce so you can customize your cheesecake just the way you like it!

Ingredients: Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Powdered Monk Fruit Sweetener (Erythritol, Monk Fruit Extract), Blanched Almond Flour, Strawberries, Sour Cream (Cultured Cream), Liquid Whole Eggs (Whole Eggs, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid To Preserve Color), Unsalted Butter (Pasteurized Cream, Natural Flavorings), Peanut Butter, Peanuts, Water, Vanilla Extract (Vanilla Bean Extractives In Water And Alcohol), Lemon Juice, Olive Pomace Oil, Freeze-Dried Strawberries, Sea Salt, Cinnamon, Apple Pectin

22g carb – 2g fiber – 15g sugar alcohol = 5g net carb