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mini keto peanut butter cheesecake bites with chocolate sauce on top
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4.52 from 37 votes

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!
Prep Time10 minutes
Cook Time18 minutes
Resting Time20 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Keyword: Keto Cheesecake Bites
Servings: 12
Calories: 242kcal
Author: Kasey Trenum

Ingredients

Instructions

  • 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.
  • Enjoy! 

Video

Notes

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.

Nutrition

Calories: 242kcal | Carbohydrates: 6g | Protein: 3g | Fat: 22g | Potassium: 18mg | Fiber: 3g