Craving a dessert that’s rich, creamy, and perfectly sweet with that irresistible peanut butter flavor? Look no further than these Keto Peanut Butter Cheesecake Bites. They deliver all the indulgence you want—without derailing your low-carb lifestyle.
These delightful keto treats are so good, you might want to stash them away just for yourself (no judgment, we’ve all done it!). Simple to make and absolutely satisfying, they’re the ultimate keto dessert to keep on hand.
Why are these bites perfect for keto? They’re low in carbs, high in healthy fats, and 100% delicious. No baking required, making them an easy, quick fix for those sudden sweet cravings.
What makes them irresistible?
✅ Very low carb thanks to almond flour and natural stevia instead of sugar.
✅ Loaded with fats from peanut butter and cream cheese, keeping you full and happy.
✅ Great for meal prep—make a batch, refrigerate, and enjoy keto-friendly dessert anytime.
✅ Minimal effort: just mix, chill, and enjoy.
The ingredient list is short but powerful:
Cream Cheese: Full-fat and room temperature for a smooth, creamy base.
Natural Peanut Butter: Just peanuts and salt for pure flavor without added sugars.
Almond Flour: Adds texture and nuttiness while keeping carbs low and gluten-free.
Stevia: A natural, low-carb sweetener—add gradually to suit your taste.
Perfect every time: Tips & Tricks
Forget those disappointing keto desserts. These bites are buttery-smooth, peanut buttery, and perfectly sweet without any artificial aftertaste. They taste like you planned ahead—even if you whipped them up in just 15 minutes.
To get them just right:
- Use room-temperature cream cheese and peanut butter for a smooth blend.
- Taste the batter before chilling to adjust sweetness.
- Chill in the fridge—not freezer—to keep the perfect creamy texture.
Storage & Serving Ideas
Storage is a breeze: keep them in an airtight container in the fridge for up to a week, or freeze for up to a month—just thaw in the fridge before enjoying.
Enjoy these bites anytime: with your morning coffee, as a midday energy booster, or a guilt-free after-dinner treat. Trust us, even non-keto friends will be asking for the recipe!
These Keto Peanut Butter Cheesecake Bites truly check every box—rich, creamy, and low-carb with zero compromise on taste. They make sticking to keto easier because dessert actually tastes amazing.
Keto Peanutbutter Cheesecake Bites
Equipment
- Mixing bowl
- Electric Mixer
- measuring cups
- measuring spoons
- Rubber spatula
- Small cookie scoop or spoon
- Airtight container
- Parchment Paper
- Baking sheet or flat plate
Ingredients
For the cheesecake bites
- 8 ounces full-fat cream cheese, softened to room temperature
- 1/2 cup natural creamy peanut butter (no sugar added) well-stirred and at room temperature
- 1/3 cup powdered erythritol or allulose or to taste, keto-friendly sweetener
- 1/3 cup super-fine almond flour
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt omit if peanut butter is very salty
Optional coatings
- 2 tablespoons finely chopped roasted peanuts unsalted or lightly salted, optional
- 2 tablespoons unsweetened cocoa powder for dusting, optional
Instructions
- Line a baking sheet or flat plate with parchment paper and set it aside for the cheesecake bites.
- Add the softened cream cheese and natural peanut butter to a mixing bowl and beat with an electric mixer on medium speed until completely smooth and creamy, scraping down the sides as needed.
- Add the powdered keto sweetener, almond flour, vanilla extract, and salt to the bowl and beat again until the mixture is thick, smooth, and well combined.
- Taste the mixture and adjust sweetness by beating in a little more powdered sweetener if desired, keeping in mind that the sweetness will be slightly muted once chilled.
- Use a small cookie scoop or a spoon to portion the mixture into about 16 equal mounds on the prepared parchment-lined sheet.
- Lightly roll or shape each mound into a smooth bite-sized ball with clean hands if desired, placing them back onto the parchment as you work.
- If using coatings, place the chopped peanuts and cocoa powder in separate small dishes and gently roll some of the bites in the coatings to lightly cover the outside.
- Refrigerate the cheesecake bites on the sheet for at least 60 minutes, or until firm enough to handle and with a truffle-like texture.
- Transfer the chilled bites to an airtight container, separating layers with parchment if needed, and store in the refrigerator for up to 7 days or freeze for longer storage.
- Serve the bites chilled straight from the fridge or let them soften for a few minutes at room temperature for an extra creamy texture.
Notes
Nutrition
