Keto Cheesecake – BEST Low Carb Keto Reese’s Peanut Butter Cheesecake Cups– Easy – Snacks – Desserts – Keto Friendly & Beginner

Keto Reese’s Cheesecake Cups Low Carb

BEST keto cheesecake with this keto Reese’s candy peanut butter cup cheesecake bites.

Super yummy low carb cheesecake recipe everyone is going to love.

Mix up these keto cheesecake bites in no time at all.

If you love Cheesecake factory you are going to love this low carb version of their Reese’s peanut butter chocolate cake cheesecake.

If you follow a ketogenic diet / lifestyle and looking for a cheesecake recipe then check this one out.

Easy homemade keto cheesecake recipe that will be loved by all.

You can’t go wrong with this layered treat: chocolate cake, caramel filling followed by peanut butter cheesecake.

Get ready to make the BEST low carb keto Reese’s peanut butter chocolate cake cheesecake bites.

How To Make Keto Reese’s Cheesecake Cups

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Keto Reeses Cheesecake Cups

BEST keto cheesecake with this keto Reese's candy peanut butter cup cheesecake bites. Super yummy low carb cheesecake recipe everyone is going to love.

5 from 6 votes

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 8

Calories 347 kcal

Ingredients

  

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For the cake layer:

• 1 cup Almond flour
• 1 teaspoon Baking powder
• ¼ cup Cocoa powder unsweetened
• ¼ cup Swerve confectioners sugar substitute
• ½ teaspoon Vanilla extract
• 2 Eggs
• ¼ cup Oil
• 2 tablespoon Heavy whipping cream

For the caramel layer:

• ½ cup Walden Farms Sugar free caramel sauce
• ¼ cup Chopped peanuts

For the cheesecake layer:

• 4 ounce Cream cheese
• 2 tablespoon Lower carb peanut butter
• 3 tablespoon Heavy whipping cream
• 1 teaspoon Vanilla extract
• ¼ cup Swerve confectioners sugar substitute

For the drizzle:

• 2 tablespoon Walden Farms sugar free chocolate sauce
• 1 tablespoon Lower carb peanut butter

Instructions

 

• Preheat the oven to 350 degrees.
• Add the ingredients for the cake layer to a mixing bowl, and beat until smooth.
• Fill the bottom of 8 cupcake liners in a muffin tin about ⅓ of the way full with the batter, and bake for 10-15 minutes or until cooked through.
• While still warm, press the cake layer down to compact it as much as possible in the cupcake liners. This will give you room to add the additional layers for the cheesecake cups.
• Let the cake layer cool to room temperature.
• Add a layer of the caramel sauce to the top of each cake layer in the muffin tin.
• Top each caramel layer with some of the chopped peanuts.
• Place the tray into the freezer for two hours.
• Add the ingredients for the cheesecake layer to a mixing bowl, and beat until smooth and creamy.
• Fill the cupcake liners the rest of the way to the top with the cheesecake mixture, and place the tray back into the freezer for several more hours until it has set.
• Peel the cupcake liners off of the cheesecake cups.
• Add the chocolate sauce and peanut butter to a microwave safe bowl. Heat at 10 second intervals until the peanut butter has melted, and the ingredients are combined.
• Use the tines of a fork to drizzle the chocolate peanut butter sauce over the top of the cheesecake cups before serving.

Nutrition

Calories: 347kcalCarbohydrates: 19gProtein: 8gFat: 32gFiber: 4g

Net Carbs: 5

Keyword mini keto cheesecake, simple keto cheesecake

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