keto snickers cheesecake, Taking inspiration from the candy, this recipe includes a peanut butter cheesecake that sits on a double chocolate chip cookie crust. I topped it with my recipe for Keto Browned Butter Salted Caramel, a chocolate drizzle, and chopped roasted & salted peanuts.
Today is not a day for restraint, or dieting, or even my usual “as natural as possible” food. Today, we’re making one of my favorite versions of my absolute favorite indulgence : cheesecake. And not just any cheesecake: a Snickers Cheesecake.
When served cooled from the oven, it’s soft and creamy, but my preferred way to serve it is after you’ve chilled the cheesecake overnight, making it more of a New York Style cheesecake — my favoritttttte.
The toppings on this cheesecake are completely optional, but they do add a ton of “Wow” factor, AND make the entire baking process significantly less stressful by removing any worry of a cracked top.
By the way, a springform pan is pretty much necessary when making this decadent candy bar cheesecake. Here is my favorite one – it’s a great price, and has been a workhorse in my kitchen for almost a decade. If you decide to buy, I make a tiny commission that helps me keep the lights on ( at no extra cost to you! ):
INGREDIENTS:
crust:
3/4 cup super fine almond flour
INGREDIENTS:
crust:
3/4 cup super fine almond flour
3 tablespoons Swerve or equivalent granulated sweetener
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 pinch salt
1 teaspoon vanilla extract
1/4 cup butter, cut into large chunks
caramel sauce:
1/4 cup butter
1 tablespoon Swerve or equivalent granulated sweetner
1 teaspoon vanilla extract
pinch of salt
2 tablespoons heavy whipping cream
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