Okay, so I admit I have a bit of a sweet tooth and I thought with the Easter holiday coming up we need better alternatives to desserts so this month’s recipe will make you jump for joy (even though we still have some snow on the ground).  It is also great if you are following a Keto and/or low carb lifestyle and if you aren’t it is all round satisfying for your soul!



  • 1 1/2 cups almond flour

  • 1/3 cup cocoa

  • 1/4 cup low carb sweetener (such as Swerve or Monkfruit)

  • 5 tablespoons butter melted

Stabilized Whipped Cream:

  • 1 teaspoon grass-fed gelatin

  • 4 teaspoons cold water

  • 1 cup heavy whipping cream

  • 1/4 cup low carb powdered sweetener


  • 24 oz cream cheese room temperature

  • 1/2 cup low carb sweetener (or Swerve)

  • 1 tsp vanilla extract

  • 1 1/4 cups peanut butter

Chocolate Ganache:

  • 3 tablespoons butter

  • 1 oz unsweetened baking chocolate

  • 2 tablespoons low carb powdered sweetener (such as Swerve)

  • 1/4 teaspoon vanilla extract



1. Mix crust ingredients in 9 inch springform pan.  Press down to form crust.

Stabilized Whipped Cream:

1. In a small pan, combine gelatin and cold water; let stand until thick.

2. Place over low heat, stirring constantly, just until the gelatin dissolves.

3. Remove from heat; cool (do not allow it to set).

4. Whip the cream with the powdered sweetener, until slightly thick.

5. While slowly beating, add the gelatin to whipping cream.

6. Whip at high speed until stiff.  Set aside.


1. Mix cream cheese, sweetener, vanilla & peanut butter in a large bowl with electric mixer until well combined.

2. Gently fold in stabilized whipped cream.

3. Pour filling over crust; to smooth top use a rubber spatula.

4. Refrigerate at least 4 hours or until firm.

5. Run knife along edge of cheesecake in pan, then remove springform side.

Chocolate Ganache:

1. Melt butter and chocolate in a small saucepan or microwave.

2. Stir in powdered sweetener and vanilla.

3. Drizzle chocolate sauce over top of cheesecake. (you cannot make mistakes here so let your creative side go!)


The whipped heave cream can be stabilized with 1/4-1/2 teaspoon cream of tartar for those who prefer not to use gelatin.

Thank you to Low Carb Yum (https://lowcarbyum.com/no-bake-peanut-butter-cheesecake) for this amazing recipe!  You will definitely get the two thumbs up by all those who taste it!!!

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