Keto Peanut Butter Cheesecakes
Keto Snickers cheesecakes: whip up these creamy, no-bake mini delights in minutes. Perfect for a guilt-free, low-carb indulgence.
Ingredients
- 1/4 cup almond flour
- 1 tbsp powdered sweetener
- 1 tbsp cocoa powder
- 1/8 tsp salt
- 1 tbsp melted butter
- 5 ounces cream cheese (softened)
- 2 tbsp natural peanut butter
- 1/4 tbsp powdered sweetener
- 2 tbsp heavy whipping cream (room temperature)
- 1/2 tsp vanilla extract
Instructions
- In a medium bowl, combine almond flour, 1 tablespoon powdered sweetener, cocoa powder, and salt. Add the melted butter and mix until crumbs form evenly.
- Press the crust mixture evenly into the bottom of 6-8 silicone muffin molds or paper liners in a muffin tin. Chill in the freezer for 10 minutes to set.
- In another bowl, beat the softened cream cheese until smooth. Add the natural peanut butter, 1/4 tablespoon powdered sweetener, heavy whipping cream, and vanilla extract. Beat until light and fluffy, about 2-3 minutes.
- Spoon the cheesecake filling over the chilled crusts, smoothing the tops. Freeze for at least 2-3 hours, or until firm. Remove from molds and store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.