Low Carb Chocolate Peanut Butter Cheesecakes

Indulge your sweet tooth guilt-free with these Low Carb Chocolate Peanut Butter Cheesecakes, a luscious treat that perfectly balances rich flavors and keto-friendly ingredients. Featuring a buttery almond flour crust and a creamy peanut butter cheesecake filling swirled with decadent sugar-free dark chocolate, these mini cheesecakes are the ultimate low-carb dessert for any occasion. With just 20 minutes of prep time and a dreamy no-crack baking method, this recipe is irresistibly easy to make. Perfectly portioned into 12 individual servings, they are an elegant choice for dinner parties or meal-prepped snacks. Whether you're following a ketogenic diet or simply seeking a healthier dessert alternative, these cheesecakes promise all the indulgence without the carbs!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Almond flour
• 4 tablespoons Unsalted butter (melted)
• 2 tablespoons Granulated erythritol
• 16 ounces Cream cheese (softened)
• 1 cup Peanut butter (unsweetened, creamy)
• 2/3 cup Powdered erythritol
• 1 teaspoon Vanilla extract
• 2 Eggs (large)
• 1/3 cup Dark chocolate (sugar-free, melted)
• 1/4 cup Heavy whipping cream

Directions

Step 1

Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.

Step 2

In a mixing bowl, combine the almond flour, melted butter, and granulated erythritol. Stir until the mixture resembles wet sand.

Step 3

Divide the crust mixture evenly among the muffin liners, pressing it down firmly to form a base. Set aside.

Step 4

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

Step 5

Add the peanut butter, powdered erythritol, and vanilla extract to the cream cheese. Beat until fully combined.

Step 6

Crack in the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent cracks in your cheesecakes.

Step 7

Melt the dark chocolate and heavy whipping cream together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Step 8

Take a few tablespoons of the cheesecake batter and mix it with the melted chocolate mixture to create a chocolate swirl layer.

Step 9

Evenly distribute the plain peanut butter cheesecake batter into the prepared muffin cups. Add a dollop of the chocolate mixture on top and swirl gently with a toothpick for a marbled effect.

Step 10

Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.

Step 11

Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 12

Refrigerate the cheesecakes for at least 2 hours before serving for best texture and flavor.

Nutrition Facts

Serving size	(1128.2g)

Amount per serving	% Daily Value*
Calories	4518.8

Total Fat 413.9g	0%
Saturated Fat 171.8g	0%
Polyunsaturated Fat g
Cholesterol 626.2mg	0%
Sodium 2617.4mg	0%
Total Carbohydrate 322.2g	0%
Dietary Fiber 34.9g	0%
Total Sugars 36.2g
Protein 119.7g	0%

Vitamin D 0IU	0%
Calcium 889.3mg	0%
Iron 19.2mg	0%
Potassium 2636.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 8.7%

Carbs: 23.5%