Keto Peanut Butter Chocolate Cheesecake Bites
Are you ready for the most amazing keto peanut butter chocolate cheesecake?
This easy keto peanut butter chocolate cheesecake bites recipe is full of creamy cheesecake and bursting with chocolate and peanut butter flavor.
You can’t pass up these tasty and delish sweet treats.
Great for keto desserts, keto snacks or a sweet and savory treat for a ketogenic diet.
These are the best low carb cheesecakes.
Super quick and easy to make and they are thick and creamy and combine my 2 favorite things – chocolate and peanut butter.
Treat yourself, family or friends to the perfect bites of cheesecake in less than an hour!
Yes, you can mix up these low carb keto cheesecake bites in no time at all.
Are you ready to learn how to make keto chocolate peanut butter cheesecake bites?
Follow the step by step instructions for the best low carb keto peanut butter chocolate cheesecake.
How To Make Keto Peanut Butter Chocolate Cheesecake
Preheat the oven to 180 °C / 350 °F.
In a mixing bowl, place the butter and microwave it for 5 seconds until it melts; then add the almond flour and the sweetener, mix with a fork until all the almond flour particles are moist. You will get a loose mixture similar to coarse sand. If you wish, at this time you can add some flavoring to the dough such as: vanilla, cinnamon or nutmeg. I do not use any.
Prepare the cupcake molds, covering them with cupcake liners. Distribute the mixture evenly and press it against the bottom of the mold until the dough looks compact. Repeat this operation with all the cupcake molds and take them to the oven for about 10 minutes.
While the crust of the mini cheesecake is in the oven, mix all the ingredients of the filling in the blender: the peanut butter, the cream cheese, the vanilla, the egg and the sweetener. Beat for a minute.
Remove the molds from the oven and pour the filling mixture over each of them; The filling should not exceed two centimeters to avoid overflowing while baking. Put the molds back in the oven and cook for about 15 minutes until the surface appears golden brown. Do not open the oven, gradually lower the temperature to 130 °C, then to 80 °C and finally turn off. Wait about fifteen more minutes to remove it from the oven. This will prevent the surface of your mini cheesecake from sinking or cracking.
Melt the chocolate in the microwave for about 10 seconds, remove and stir well until it has no lumps. You can repeat the operation if your chocolate did not melt or you notice many lumps on the surface. If you want a softer topping, you can add a teaspoon of oil.
With a teaspoon place the topping on each mini cheesecake and enjoy. It is advisable to refrigerate the cheesecake one hour before eating them.
Enjoy
Keto Peanut Butter Chocolate Cheesecake
Ingredients
For the Crust:
- ¾ (75g.) cup almond flour
- 2 tbsp butter
- 1 tsp Erythritol
For the Filling:
- ⅓ cup peanut butter
- ½ cup cream cheese
- 1 tsp vanilla extract
- 1 large egg
- 3 tsp Erythritol
For the Topping:
- ½ cup (60g.) Grated Lilys chocolate
- 1 teaspoon coconut oil (optional)
- 1 tsp Erythritol
Instructions
- Preheat the oven to 180 °C / 350 °F.
- In a mixing bowl, place the butter and microwave it for 5 seconds until it melts; then add the almond flour and the sweetener, mix with a fork until all the almond flour particles are moist. You will get a loose mixture similar to coarse sand. If you wish, at this time you can add some flavoring to the dough such as: vanilla, cinnamon or nutmeg. I do not use any.
- Prepare the cupcake molds, covering them with cupcake liners. Distribute the mixture evenly and press it against the bottom of the mold until the dough looks compact. Repeat this operation with all the cupcake molds and take them to the oven for about 10 minutes.
- While the crust of the mini cheesecake is in the oven, mix all the ingredients of the filling in the blender: the peanut butter, the cream cheese, the vanilla, the egg and the sweetener. Beat for a minute.
- Remove the molds from the oven and pour the filling mixture over each of them; The filling should not exceed two centimeters to avoid overflowing while baking. Put the molds back in the oven and cook for about 15 minutes until the surface appears golden brown. Do not open the oven, gradually lower the temperature to 130 °C, then to 80 °C and finally turn off. Wait about fifteen more minutes to remove it from the oven. This will prevent the surface of your mini cheesecake from sinking or cracking.
- Melt the chocolate in the microwave for about 10 seconds, remove and stir well until it has no lumps. You can repeat the operation if your chocolate did not melt or you notice many lumps on the surface. If you want a softer topping, you can add a teaspoon of oil.
- With a teaspoon place the topping on each mini cheesecake and enjoy. It is advisable to refrigerate the cheesecake one hour before eating them.
Recipe Notes
Servings: 6 mini cheesecake
Preparation time: 20 minutes
Keto Peanut Butter Chocolate Cheesecake Bites
Julie says
Do you use mini muffin tins or regular muffin tins?