Peanut Butter Keto Cheesecake Bites

Rich, creamy, and perfectly portioned — these peanut butter keto cheesecake bites deliver a satisfying dessert with minimal carbs and maximum flavor.

Course Dessert

Cuisine American

Keyword Cheesecake, keto, low-carb, Peanut Butter

Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 25

Servings bites

Calories 145kcal

Equipment

Mixing bowl
Electric Mixer
Mini Muffin Pan

Ingredients

Base Mixture

8 oz cream cheese softened
1/2 cup natural peanut butter unsweetened and smooth
1/4 cup powdered erythritol or preferred keto sweetener
1 tsp vanilla extract
2 large eggs room temperature

Topping

2 oz sugar-free dark chocolate melted for drizzle
1 tbsp coconut oil to thin chocolate

Instructions

Preheat oven to 325°F (165°C) and line a mini muffin pan with paper liners.
In a large mixing bowl, beat together cream cheese, peanut butter, and erythritol until smooth and creamy.
Add eggs one at a time, mixing on low speed, then blend in vanilla extract until fully incorporated.
Spoon mixture evenly into muffin cups, filling about 3/4 full.
Bake for 10–12 minutes, until centers are just set. Cool completely, then refrigerate for at least 30 minutes.
For topping, melt chocolate with coconut oil until smooth. Drizzle over chilled cheesecake bites before serving.

Notes

Store bites in the refrigerator for up to 5 days or freeze for longer storage. For a nut-free version, use almond butter or sunflower seed butter instead of peanut butter.

Nutrition