These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more!
It's completely fair to say I've been on a cheesecake kick lately.
Joe ordered these amazing silicone baking cups the other day and they've been a total game changer. Did you see those blueberry cheesecake cups I put on my Instagram?
Delicious.
Anyway, we were browsing Facebook and kind of thinking back to some Peanut Butter Cups I made last Fall, in addition to these yummy fudge bars...when inspiration struck.
What if we could make Peanut Butter Cups with Cheesecake filling?!
And the idea was born....
Keto Peanut Butter Cheesecake Bites
This is another easy Keto recipe that can be made in no time.
All you need is Cream Cheese, Heavy Whipping Cream, Erythritol (I use Swerve), Peanut Butter, Chocolate (Lily's is my favorite! Sweetened with erythritol) and Coconut Oil.
Here's how you make them!
Keto Peanut Butter Cheesecake Bites
These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more!
Ingredients
- 8 ounces cream cheese, softened
- ¼ cup powdered erythritol
- 1 Teaspoon vanilla extract
- ¼ cup heavy whipping cream
- ¼ cup peanut butter
- ¾ cup Lily's Sugar Free chocolate (I used 1.5 bars)
- 2 Teaspoons coconut oil
Instructions
- Mix cream cheese, erythritol, and heavy whipping cream until smooth.
- Mix in peanut butter and vanilla extract until fully combined, set aside.
- Melt chocolate and mix with coconut oil.
- Brush silicone cups with chocolate mixture and place in freezer for 5 minutes.
- Repeat previous step and freeze for 10 minutes.
- Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes.
- Top cups with chocolate to cover cheesecake fluff.
- Freeze for 20 minutes covered or refrigerate for 1 hour.
Notes
I found these stored better in the fridge after they initially set
If you store in freezer, allow 10-15 minutes to thaw before eating
Be sure to use a natural peanut butter with no added sugar
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Nutrition Information:
Yield:
6Serving Size:
1 cupAmount Per Serving:Calories: 351Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 179mgCarbohydrates: 32gFiber: 1gSugar: 28gProtein: 5g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Shilo
Tuesday 14th of September 2021
Can we use almond butter for people who have peanut allergy ?
JJ Gandy
Monday 23rd of March 2020
I have made this at least 3 times. They are wonderful, but I am wondering if I am the only one that has to double the coating recipe to have enough for the filling? I use mini silicone baking pans, so maybe that is the reason why so much more chocolate is needed? Just a thought. If you are making mini ones, make extra coating!
Love this recipe!!!
Taylor
Friday 27th of December 2019
I've made this recipe a few times and every time I always run out of chocolate! I find if the outside isn't coated well, the whole thing falls apart. It's pretty frustrating - I've even doubled the amount of chocolate to no avail. It sucks because it tastes good, however I always get screwed when I have to top with chocolate. It would also be helpful to have the yield at the top of the recipe rather than the bottom.
Lane
Monday 2nd of March 2020
I just read the recipe. They sound great. I would still like to know the amount of Stevia to use in place of the Erythritol.
Jamie Elmore
Tuesday 27th of August 2019
Omg these might be the most delicious things EVER!!!! Which is a bit of a problem. I know fat bombs are supposed to supplement your diet rather than be the main source. These truly are amazing!
Jennifer
Monday 29th of April 2019
I do intermittent fasting and love these for breaking my fast at break time at work. Quick and filling. How would you tweak these to skip the peanut butter? I want to trying add a couple drops of peppermint extract but not sure how to replace the PB.