Keto Peanutbutter Cheesecake Bites

Indulge in the rich and creamy goodness of these Keto Peanut Butter Cheesecake Bites, a delightful low-carb dessert that satisfies sweet cravings without guilt. Made with full-fat cream cheese, natural peanut butter, almond flour, and keto-friendly sweetener, these bites are easy to whip up in just minutes with no baking required. Perfect for meal prep, they are packed with satisfying fats to keep you full and energized while staying under 3g net carbs per bite. Enjoy the buttery-smooth, peanut buttery flavor without any artificial aftertaste, straight from the fridge or lightly softened at room temperature. This recipe is a must-try for anyone looking for a delicious keto-friendly dessert that feels totally indulgent but stays strictly low-carb.

Course Dessert, Snack

Cuisine American

Keyword cheesecake bites, gluten free, keto dessert, keto snack, low carb dessert, No Bake, Peanut Butter, sugar free

Prep Time 15

Total Time 1 15

Servings bites

Calories 140kcal

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

For the smoothest texture, be sure the cream cheese and peanut butter are fully at room temperature before mixing. Natural peanut butter can separate, so stir it very well until completely homogeneous before measuring. If your mixture feels too soft to scoop, chill it for 10 to 15 minutes, then scoop and chill again. Each bite is formulated to stay under about 3g net carbs, but always check your specific brands of peanut butter, sweetener, and cream cheese for hidden sugars to keep the recipe strictly keto. The bites can be frozen for up to 1 month; thaw overnight in the fridge before enjoying for the best texture.

Nutrition