Skip to Content

Keto Peanut Butter Cheesecake Bites

These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more!

 These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more! | heyketomama.com

It’s completely fair to say I’ve been on a cheesecake kick lately.

Joe ordered these amazing silicone baking cups (affilate) the other day and they’ve been a total game changer. Did you see those blueberry cheesecake cups I put on my Instagram?

Delicious.

Anyway, we were browsing Facebook and kind of thinking back to some Peanut Butter Cups I made last Fall, in addition to these yummy fudge bars…when inspiration struck.

What if we could make Peanut Butter Cups with Cheesecake filling?!

And the idea was born….

Keto Peanut Butter Cheesecake Bites

These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more! | heyketomama.com

This is another easy Keto recipe that can be made in no time. I’d highly recommend those baking cups (affiliate) because they made a huge difference in structure and clean up. They’re also a really good serving size for these peanut butter cheesecake bites aka more than a couple bites!

All you need is Cream Cheese, Heavy Whipping Cream, Erythritol (I use Swerve), Peanut Butter, Chocolate (Lily’s is my favorite! Sweetened with erythritol) and Coconut Oil.

Here’s how you make them!

Yield: 6 Servings

Keto Peanut Butter Cheesecake Bites

Keto Peanut Butter Cheesecake Bites

These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more!

Prep Time 10 minutes
Additional Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/4 cup peanut butter
  • 3/4 cup Lily's Sugar Free chocolate (I used 1.5 bars)
  • 2 tsp coconut oil

Instructions

  1. Mix cream cheese, erythritol, and heavy whipping cream until smooth
  2. Mix in peanut butter and vanilla extract until fully combined, set aside
  3. Melt chocolate and mix with coconut oil
  4. Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes
  5. Repeat previous step and freeze for 10 minutes
  6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
  7. Top cups with chocolate to cover cheesecake fluff
  8. Freeze for 20 minutes covered or refrigerate for 1 hour

Notes

I found these stored better in the fridge after they initially set

If you store in freezer, allow 10-15 minutes to thaw before eating

Be sure to use a natural peanut butter with no added sugar

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6 Servings

Serving Size:

1 cup

Amount Per Serving: Calories: 233Total Fat: 22gCarbohydrates: 4 NETgProtein: 4g

 

You may also enjoy…

These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more! | heyketomama.com

These Keto Fathead Pizza Pockets are delicious proof that going low carb does not mean giving up your favorite foods! | heyketomama.com
Previous
Keto Fathead Pizza Pockets
This easy keto egg salad is a quick and healthy low carb lunch with plenty of protein and delicious flavor! | heyketomama.com
Next
Easy Keto Egg Salad

This site uses Akismet to reduce spam. Learn how your comment data is processed.

JJ Gandy

Monday 23rd of March 2020

I have made this at least 3 times. They are wonderful, but I am wondering if I am the only one that has to double the coating recipe to have enough for the filling? I use mini silicone baking pans, so maybe that is the reason why so much more chocolate is needed? Just a thought. If you are making mini ones, make extra coating!

Love this recipe!!!

Taylor

Friday 27th of December 2019

I've made this recipe a few times and every time I always run out of chocolate! I find if the outside isn't coated well, the whole thing falls apart. It's pretty frustrating - I've even doubled the amount of chocolate to no avail. It sucks because it tastes good, however I always get screwed when I have to top with chocolate. It would also be helpful to have the yield at the top of the recipe rather than the bottom.

Lane

Monday 2nd of March 2020

I just read the recipe. They sound great. I would still like to know the amount of Stevia to use in place of the Erythritol.

Jamie Elmore

Tuesday 27th of August 2019

Omg these might be the most delicious things EVER!!!! Which is a bit of a problem. I know fat bombs are supposed to supplement your diet rather than be the main source. These truly are amazing!

Merri

Sunday 28th of July 2019

Can you use Monk Fruit as the sweetener??

Jennifer

Monday 29th of April 2019

I do intermittent fasting and love these for breaking my fast at break time at work. Quick and filling. How would you tweak these to skip the peanut butter? I want to trying add a couple drops of peppermint extract but not sure how to replace the PB.

This site uses Akismet to reduce spam. Learn how your comment data is processed.