These easy and decadent Keto Cheesecake Bites with Peanut Butter are the perfect treat topped with melted chocolate and chopped peanuts.
Keto Cheesecake Bites with Peanut Butter
My favorite keto treats are mini cheesecakes. I love the fact that they only require a few ingredients and that I can make a batch quickly. I’ve experimented with many different flavors, but these might be my hubby’s favorite as he is a huge fan of peanut butter and chocolate.
As someone who likes easy recipes, making decorative keto treats isn’t usually in my wheelhouse. However, adding drizzled chocolate and chopped peanuts made these Keto Cheesecake Bites with Peanut Butter out of this world delicious!
For this recipe, I always use Philadelphia brand cream cheese as it has fewer carbs than the generic version. My favorite natural peanut butter is Smucker’s Natural as it doesn’t contain any added ingredients. I recommend using parchment paper muffin liners. (You can find them on Amazon here.) They make such a huge difference because nothing sticks at all leaving beautiful Keto Peanut Butter Cheesecake Bites.
This Keto cheesecake recipe is so versatile and can be prepared in different ways. You can add and subtract different ingredients and completely change the recipe. I’ve included links below to a couple of different Keto Cheesecake recipes that are all amazing!
More Keto Cheesecake Recipes:
- Mini Pumpkin Low Carb Cheesecake
- Keto Chocolate Chip Cheesecake Muffins
- Mini Keto Cheesecakes
- Keto Chocolate Cheesecake Muffins
More Keto Peanut Butter Recipes:
How to Store Keto Cheesecake Bites with Peanut Butter
Store extra Low Carb Cheesecake Bites in the fridge in an airtight container. It’s also a great option to freeze in individual portions so that you can grab one quickly when a craving hits instead of defrosting an entire batch.
Keto Cheesecake Bites with Peanut Butter
Ingredients
- 2 8 ounce packages Philadelphia Cream Cheese
- 1/2 cup Monkfruit Classic
- 1/2 cup natural peanut butter
- 1/2 tsp vanilla
- 1/3 cup Lily's Chocolate Chips
- 1 tbsp butter
- 3 tbsp peanuts, chopped
- 2 eggs
Instructions
- Preheat oven to 350.
- Soften cream cheese then beat with a mixer until smooth. (Make sure cream cheese is completely softened otherwise the cream cheese mixture will be lumpy.)
- Add the 2 eggs, MonkFruit Classic, peanut butter, and vanilla to the cream cheese mixture. Mix on high until thoroughly combined.
- I recommend lining muffin tins with parchment paper muffin liners. You can find them here. Line 12 muffin tins with parchment paper muffin liners and pour equal amounts batter in each.
- Bake for 18- 20 minutes. Do not overbake.
- Allow to cool for 20 minutes.
- In a small greased glass bowl, add Lily's Chocolate Chips and butter and microwave for 30 seconds. Stir, then microwave again for 15 seconds. Stir again and it should be very smooth.
- Spoon melted chocolate on top of each Cheesecake Bite.
- Sprinkle crushed peanuts on top of melted chocolate while it is still warm so it will stick.
- Place in the fridge to set up.
- Enjoy!
Erica says
Are you calculating total carbs or net carbs in the nutrition facts? Thanks!
Kasey says
The nutritional info shows both the carbs and fiber so that you can calculate net carbs.
Ashley says
Can I use Confectioners Swerve instead of granulated?
Kasey says
I’ve only tested the recipe as is.
Susan says
Kasey, I made these today and they completely collapsed in on themselves after coming out of the oven. I looked at some of your other cheesecake recipes and they all called for 2 eggs. Were the eggs left off of this recipe by mistake?
Kasey says
Yes! I am so very sorry! I don’t know how I missed that. It has been corrected now.
Marian says
Show more its helpful
Katie says
These are delicious! Definitely my husband and I’s favorite Keto dessert so far and we’ve made countless of them over the past 2 years! Thank you for sharing!
Kasey says
Yay! So glad you loved it!