Keto Peanut Butter Cheesecake

stack of mini peanut butter cheesecakes topped with chocolate.

These mini peanut butter cheesecakes turn out so rich, creamy, and decadent. The chocolate crust is a breeze to stir together and the thick layer of peanut butter cheesecake turns out just perfect.

Course Desserts

Cuisine American

Keyword keto peanut butter cheesecake

Prep Time 15

Cook Time 25

Chill Time 4

Total Time 4 40

Servings mini cheesecakes

Calories 327kcal

Author Karly Campbell

Ingredients

For the crust:

1 cup almond flour
2 tablespoons cocoa powder see note
2 tablespoons sweetener
3 tablespoons melted butter

For the filling:

16 oz cream cheese room temperature
½ cup peanut butter
½ cup sweetener
2 large eggs room temperature
½ cup sour cream
1 teaspoon vanilla
Pinch of salt

For the topping:

½ cup sugar free milk chocolate chips
2 tablespoons peanut butter

Instructions

To make the crust:

Preheat oven to 325 degrees. Spray a standard size muffin tin with non-stick spray or line tin with papers.
Add all of the ingredients for the crust into a mixing bowl and stir well with a fork until combined.
Spoon the mixture evenly between the muffin wells and press flat.

To make the cheesecake:

Beat together the cream cheese, peanut butter, and sweetener until smooth and creamy.
Beat in the eggs, one at a time, until just combined. Do not overmix.
Add sour cream, vanilla, and salt to the mixture and mix until just combined.
Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
Bake for 25 minutes or until just slightly jiggly in the center.
Cool completely on the counter before topping.

To make the topping:

Add the chocolate chips and peanut butter to a microwave safe bowl and heat until melted, stirring every 20 seconds.
Spoon the melted chocolate evenly over the cooled cheesecakes.
Place the cheesecakes in the refrigerator for 4 hours before serving.

Video

Notes

You may use either Dutch processed or natural cocoa powder in the crust.

Be sure to use a no-stir variety of peanut butter for best results. We used Skippy Naturals which has 4 net carbs per 2 tablespoons of peanut butter. This is what the nutrition information was calculated on.

Overmixing the cheesecake batter will result in cracks or sinking. Beat mixture until just combined.

Nutrition