Ingredientes para Low Carb Chocolate Peanut Butter Cheesecakes
- 16 oz cream cheese, softened
- 1 cup sugar free peanut butter
- 1/4 teaspoon liquid stevia (or more to taste)
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- non-stick spray (for a 12-cup muffin tin)
- cool whip (for serving)
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Cómo preparar Low Carb Chocolate Peanut Butter Cheesecakes
- Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick spray or line with foil liners.
- In a large bowl, combine all ingredients (see below) and beat with an electric mixer until smooth and creamy (about 3 minutes).
- Taste and adjust sweetness by adding more stevia, if desired.
- Evenly fill each muffin cup about ¾ full with the batter. Use a spatula or your fingers to smooth the tops, ensuring no mounding.
- Bake for 18-19 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
- Let cool completely in the muffin tin on a wire rack for 1 hour.
- Refrigerate uncovered for at least 6 hours, or preferably overnight, before covering and serving. Enjoy with a dollop of cool whip!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
44g
Carbs
1g
