Keto Peanut Butter Cheesecake Bites (with Chocolate Sauce)
These easy and quick Keto Peanut Butter Cheesecake Bites are the perfect low carb dessert! Topped with melted chocolate and chopped peanuts, you'll love these crustless mini cheesecakes!
- 2 8 oz. packages Philadelphia Cream Cheese, softened room temperature
- ½ cup Monkfruit Classic
- ½ cup natural peanut butter (I use Smucker's Natural PB)
- ½ tsp vanilla
- 2 eggs
- 1 tbsp butter
- 3 tbsp peanuts, chopped
- ½ cup Lily's Chocolate Chips
Preheat oven to 350°F.
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, Lakanto MonkFruit Classic, peanut butter, and vanilla to the cream cheese mixture. Mix on high until thoroughly combined. *Swerve granulated could also be substituted at the same measurement. 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 distribute batter equally.
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.
Sprinkle crushed peanuts on top of melted chocolate while it is still warm so it will stick.
Place in the fridge to set up.
The sugar alcohols in Monkfruit and Lily's Chocolate Chips are not included in the nutritional information since most subtract to calculate net carbs.
Keep refrigerated in a sealed container for 4-5 days. Freeze for up to 4-6 months.
Calories: 242kcal | Carbohydrates: 6g | Protein: 3g | Fat: 22g | Potassium: 18mg | Fiber: 3g