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INGREDIENTS FOR THE CRUST

Ground roasted hazelnuts = 240 g (2 cups) (You can also use almond flour or any ground nuts or seeds. Ground peanuts will be a great compliment to the peanut butter flavor)

Chopped roasted hazelnuts = 60 g (1/2 cup) (OR any roasted nuts)

Melted unsalted butter = 90 g (1/3 cup)

Unsweetened cocoa powder = 12 g (2 tbsp) (This is to create a color contrast, so it is optional)

Powdered allulose = 50 g (1/4 cup) (OR any keto friendly powdered or granulated sweetener)

Salt = 1/8 tsp

INGREDIENTS FOR THE CHEESECAKE FILLING

Cream cheese (room temperature) = 226 g (8 oz)

Unsweetened smooth peanut butter = 150 g (1/2 cup + 1 tbsp)

Powdered Allulose = 65 g (1/2 cup) (OR any keto friendly powdered sweetener)

Vanilla extract = 5 ml (1 tsp)

Salt = 1/8 tsp

INGREDIENTS FOR THE CHOCOLATE GANACHE

Dark chocolate (chopped into small pieces) = 90 g (1/2 cup) (You can either use unsweetened chocolate or sweetened chocolate. If using unsweetened chocolate, you can add some sweetener or just leave it plain)

Whipping or heavy cream = 90 ml (1/3 cup)

1.  For best results, weigh the ingredients with a digital scale.

2.  To make the crust, combine all ingredients (except the melted butter) and mix to combine. Then add the melted butter and mix until crumbly. Transfer into an 9x9 inch pan lined with parchment paper and spread evenly. Set aside or chill in the fridge.

3.  To make the cheesecake filling, add the cream cheese, peanut butter, powdered sweetener, cocoa powder, vanilla extract and salt into a bowl. Then use a handheld mixer to whisk until smooth and creamy, scraping the sides in between. Layer on top of the crust and spread evenly. Chill for about 30 minutes just to firm up the top a bit before adding the ganache.

4.  To make the chocolate ganache, add the chopped chocolate and whipping or heavy cream into a bowl. Microwave for 30 seconds then mix until the chocolate has melted. Pour over the chilled cheesecake filling and spread evenly. You can draw some lines as pattern with an offset spatula (optional). Top with flaky sea salt (optional). Chill for 3 to 5 hours or until well set.

5.  Once it is well set, remove the pan and parchment paper. Cut into 16 or 25 servings. In the video, I cut the bars into 25 servings. You can even cut into 50 servings and wrap them individually for a bite sized snack during gatherings or as gifts.

6.  Store leftovers in a container in the fridge. They can also be frozen for months, and you can eat it straight out of the freezer.

[Total servings = 25]

NUTRITION INFO PER SERVING

Total Carb = 5.5 g

Dietary Fiber = 1.8 g

Net carb = 3.7 g

Calories = 173

Total fat = 15.5 g

Protein = 4.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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