Keto Peanut Butter Cheesecake

You'll want more of these delicious Keto Peanut Butter Cheesecake Bites, which are a no-bake, high-fat, low-carb dessert.

Prep Time 10

Cook Time 25

Course Dessert

Cuisine American

Servings 12

Calories 233 kcal

All you need is heavy whipping cream, cream cheese, erythritol (I use Swerve), peanut butter, and chocolate (my favorite brand is Lily's). Erythritol-sweetened) and Coconut Oil.
8 ounces of melted cream cheese, 1/4 cup of erythritol, and 1 teaspoon of vanilla extract
1/4 cup heavy cream for whipping
peanut butter, 1/4 cup
Lily's Sugar Free Chocolate, 1/4 cup (I used 1.5 bars)
Coconut oil, two teaspoons

Cream cheese, erythritol, and heavy whipping cream should be thoroughly combined.
Peanut butter and vanilla extract should be thoroughly mixed before being added.
Combine coconut oil and melted chocolate.
Place silicone cups in the freezer for 5 minutes after coating with chocolate mixture (I use these).
Repetition of the preceding step and a 10-minute freeze
15 minutes should be spent freezing a cup with a few spoonfuls of cheesecake fluff.
To coat cheesecake fluff, drizzle chocolate over each cup.
Refrigerate for an hour or freeze covered for 20 minutes.

Once they originally set, I discovered that these kept better in the refrigerator.

Allow 10-15 minutes for food to thaw if you store it in the freezer before eating.

Use just natural peanut butter without any sugar added.

If nutrition is essential to you, I strongly advise you to use your preferred nutrition calculator to double-check any information you see here.

Amount Per Serving: 6 SERVING SIZE: 1 cup Serving Size: 233 calories 22g total fat NETg CARBOHYDRATES: 4 4g PROTEIN

Keyword Keto Peanut Butter Cheesecake