Get ready for the BEST keto chocolate peanut butter cheesecake bites!
Super yummy and delicious low carb peanut butter chocolate cheesecake cups.
Mini bite sized low carb chocolate peanut butter treats.
Make homemade DIY keto cheesecake cups with your 2 favorite ingredients – peanut butter and chocolate.
These are perfect mini sweet treats for a ketogenic diet.
Great for keto desserts, keto snacks, keto sweet treats for those mid afternoon cravings.
Get ready to mix up the BEST NO BAKE mini cheesecake bites.
Bite into deliciousness with these low carb keto chocolate peanut butter cheesecake cups.
Keto Chocolate Peanut Butter Cheesecake Cups
Place ¼ cup of Lily’s baking chips and 1 tablespoon of coconut oil in a microwave safe bowl.
Heat at 30 second intervals until the chocolate is completely melted and the mixture is well combined.
Put a small amount of the chocolate mixture into the bottom of each mini cupcake liner in eight sections of a mini muffin tin.
Freeze for 15-20 minutes until the chocolate has set.
Mix together the cream cheese
peanut butter
Swerve sweetener
heavy whipping cream and vanilla extract until smooth and creamy.
Fill each mini muffin liner about ⅔ of the way full with the peanut butter cheesecake mixture.
Freeze the cups for 1-2 hours until the cheesecake mixture has hardened.
Add the remaining ¼ cup of baking chips and 1 tablespoon of coconut oil to a microwave safe bowl.
Heat for 30 seconds at a time until the mixture is completely melted.
Top each of the cups in the muffin tin with a layer of chocolate.
Freeze for 1-2 hours, or until the chocolate peanut butter cheesecake cups have completely hardened.
Serve and Enjoy
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Keto Chocolate Peanut Butter Cheesecake Cups
Ingredients
- ¼ cup + ¼ C. Lily’s baking chips divided
- 1 tablespoon + 1 Tbsp. Coconut oil divided
- 2 ounce Cream cheese softened
- ⅛ cup Low carb peanut butter
- 2 tablespoon Swerve confectioners sugar substitute
- ½ teaspoon Vanilla extract
- 2 tablespoon Heavy whipping cream
- Mini cupcake liners
- Mini muffin pan
Instructions
- Place ¼ cup of Lily’s baking chips and 1 tablespoon of coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted and the mixture is well combined.
- Put a small amount of the chocolate mixture into the bottom of each mini cupcake liner in eight sections of a mini muffin tin. Freeze for 15-20 minutes until the chocolate has set.
- Mix together the cream cheese, peanut butter, Swerve sweetener, heavy whipping cream and vanilla extract until smooth and creamy.
- Fill each mini muffin liner about ⅔ of the way full with the peanut butter cheesecake mixture.
- Freeze the cups for 1-2 hours until the cheesecake mixture has hardened.
- Add the remaining ¼ cup of baking chips and 1 tablespoon of coconut oil to a microwave safe bowl. Heat for 30 seconds at a time until the mixture is completely melted.
- Top each of the cups in the muffin tin with a layer of chocolate.
- Freeze for 1-2 hours, or until the chocolate peanut butter cheesecake cups have completely hardened.
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