To those of you that PM’d me here is the keto cheesecake recipe in the pic below. The crust is a simple peanut butter cookie recipe. 2 cups natural sf peanut butter, 2 eggs, 1 cup sugar feee sweetener such as Swerve. I doubled the recipe , pressed out a cookie thickness crust and then back the rest into cookies. Bake for 10-12 minutes at 350F I used a few of those for the cookie crumble. The peanut butter sauce if you want to dress it up is 1/4 cup butter, 1/4 cup natural sf peanut butter, 1/2 cup heavy cream, 1/4 cup water, 4 tbsp sweetener and 1 tsp vanilla. Melt butter. Add the rest except the water and bring to a boil, simmer until you get a syrupy consistency. Thin with the water if needed. Note it will set up in frig and you will need to nuke it and shake to remix. Note the cheesecake filling is NO BAKE Refrigerate overnight and it sets up very solid
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