Keto Butterfinger Cheesecake Cups Low Carb
Get ready for the BEST keto Butterfinger candy cheesecake cups.
Delicious low carb Butterfinger candy cheesecake cup recipe.
Easy cheesecake cups with this no bake recipe.
Make homemade low carb cheesecake that everyone will love.
Great for low carb desserts, low carb snacks or keto treats.
If you love Butterfinger candy bars and cheesecake you will love these keto Butterfinger cheesecake bites.
Make no bake cheesecake cups in muffin tins.
You can’t go wrong with this low carb cheesecake recipe.
Simple and quick cheesecake for ketogenic diet.
Enjoy this chocolate crust Butterfinger cheesecake cups today.
Learn how to make the BEST low carb keto Butterfinger candy cheesecake cups now.
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How To Make Keto Butterfinger Cheesecake Cups Low Carb
Place the baking chips and the coconut oil into a bowl that is microwave safe.
Heat the mixture at 30 second intervals until completely melted and combined.
Add a layer of the chocolate to the bottom of 8 sections of a muffin tin that have been lined with cupcake liners.
Reserve a bit of the chocolate to garnish when finished if desired.
Place the tray to the freezer to allow the chocolate to set for 15 minutes.
Mix together the ingredients
for the peanut butter mixture,
and layer it in each of the 8 sections of the muffin tin over the chocolate.
Blend together the ingredients for the cheesecake layer,
and smooth it on top of the peanut butter layer in the muffin tin sections.
Place the tray into the freezer until the cheesecake layer has hardened and set.
Remove the cheesecake cups from the muffin tin, drizzle with chocolate and top with chopped peanuts if desired.
Serve
Enjoy
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Keto Butterfinger Cheesecake Cups
Ingredients
For the chocolate layer:
- ½ C. Lily’s baking chips
- 2 Tbsp. Coconut oil
For the peanut butter layer:
- ⅓ C. Peanut butter natural
- ½ C. Almond flour
- ¼ C. Chopped peanuts
- 1 tsp. Vanilla extract
- 2 Tbsp. Swerve confectioners sugar substitute
For the cheesecake layer:
- 6 oz. Cream cheese softened
- ¼ C. Heavy whipping cream
- ¼ C. Swerve confectioners sugar substitute
Instructions
- Place the baking chips and the coconut oil into a bowl that is microwave safe. Heat the mixture at 30 second intervals until completely melted and combined.
- Add a layer of the chocolate to the bottom of 8 sections of a muffin tin that have been lined with cupcake liners. Reserve a bit of the chocolate to garnish when finished if desired. Add the tray to the freezer to allow the chocolate to set for 15 minutes.
- Mix together the ingredients for the peanut butter mixture, and layer it in each of the 8 sections of the muffin tin over the chocolate.
- Blend together the ingredients for the cheesecake layer, and smooth it on top of the peanut butter layer in the muffin tin sections. Place the tray into the freezer until the cheesecake layer has hardened and set.
- Remove the cheesecake cups from the muffin tin, drizzle with chocolate and top with chopped peanuts if desired.
Nutrition
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