Low Carb Chocolate Peanut Butter Cheesecakes Recipe

Name: Low Carb Chocolate Peanut Butter Cheesecakes
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: Serves 1 or more
Ingredients: 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)

Indulge in guilt-free deliciousness with these decadent Low-Carb Chocolate Peanut Butter Cheesecakes! Perfect for keto, low-carb, and HCG diets, these mini cheesecakes are surprisingly easy to make and satisfy your sweet tooth without the sugar crash. Creamy peanut butter and rich chocolate combine in a dreamy filling, topped with a dollop of cool whip for the ultimate indulgence. A healthier twist on a classic dessert, these are perfect for a special occasion or a satisfying weeknight treat.

Prep Time 15 mins

Cook Time 28 mins

Calories 153.9 kcal

Protein 9g

Rating 4.0 (1 Reviews)

Low Carb Chocolate Peanut Butter Cheesecakes

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!