Imagine a dessert so decadent, so rich, and so irresistibly creamy that you won't believe it's actually keto-friendly! These Mini Chocolate Peanut Butter Cheesecakes are about to revolutionize your low-carb dessert game, proving that you can have your cake (or cheesecake) and eat it too. With a luxurious chocolate almond flour crust and a silky smooth peanut butter cheesecake filling, these bite-sized treats are guaranteed to satisfy your sweetest cravings while keeping you perfectly on track with your ketogenic lifestyle.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 12 mini cheesecakes
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray to prevent sticking.
- In a medium mixing bowl, combine 1 cup of almond flour, 1/4 cup of unsweetened cocoa powder, 1/4 cup of erythritol, and 1/4 cup of melted unsalted butter. Mix well until the ingredients are fully combined and form a crumbly texture.
- Evenly distribute the crust mixture into the prepared muffin tin, pressing down firmly to create a solid base for each mini cheesecake. Use the back of a spoon or your fingers to ensure they are compact.
- Bake the crusts in the preheated oven for 10 minutes. Once done, remove from the oven and allow to cool slightly while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add 1/2 cup of peanut butter, 1/2 cup of erythritol, 2 large eggs, and 1 teaspoon of vanilla extract to the cream cheese. Mix on low speed until all ingredients are well combined and the mixture is smooth.
- Carefully spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each cup almost to the top.
- Bake the mini cheesecakes in the oven for an additional 15-20 minutes, or until the edges are set but the center is still slightly jiggly. They will firm up as they cool.
- Once baked, remove the cheesecakes from the oven and let them cool at room temperature for about 10 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
- When ready to serve, carefully remove the mini cheesecakes from the muffin tin. You can garnish them with a drizzle of melted sugar-free chocolate or a dollop of whipped cream if desired.
- Enjoy your delicious Keto Mini Chocolate Peanut Butter Cheesecakes!
Tips
- Ensure all ingredients are at room temperature for the smoothest, creamiest cheesecake filling possible.
- Don't overmix the cheesecake batter - this can introduce too much air and cause cracking.
- Use a light touch when pressing the crust into the muffin tin to avoid a dense, hard base.
- Check your cheesecakes at the 15-minute mark - ovens can vary, and you want a slightly jiggly center.
- Allow ample cooling and chilling time for the best texture and flavor development.
- For extra decadence, consider topping with a few sugar-free chocolate chips or a light drizzle of melted sugar-free chocolate.
- Store in an airtight container in the refrigerator for up to 5 days for maximum freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 9g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
