The only sugar present in this recipe is the sugar in the natural peanut butter, which would vary according to which brand you prefer.
How to make low carb peanut butter cheesecake:
Place almond flour, your sweetener , and melted butter in a bowl and stir together with a fork. Press into the bottom of a spring form pan and bake for 10 minutes. Cool completely.
In a large bowl, beat together the cream cheese, peanut butter, and a sweetener of your choice.
In the bowl of a stand mixer, whip heavy whipping cream on high speed until stiff peaks form. Add this whipped cream to the peanut butter batter and beat on low speed until well mixed, scraping down sides as needed.
Spread mixture into cooled crust and refrigerate until firm, about 2 hours.
Give it at least 2 hours covered in the fridge, overnight is best.
