Keto Peanut Butter Cheesecake Bites: Low-Carb Dessert Recipe
If you follow a ketogenic diet, finding tasty treats that fit your macros can be a challenge. These keto peanut butter cheesecake bites offer a creamy, nutty flavor without the carbs from sugar or grains. Each bite combines the richness of cheesecake with the smoothness of peanut butter, making them a perfect snack or dessert.
This recipe uses almond flour for the crust and sugar-free sweeteners to keep it low-carb. Ready to make your own batch? Follow along for simple steps and tips.
Why Choose Keto Peanut Butter Cheesecake Bites?
Keto desserts like these bites help satisfy sweet cravings while staying in ketosis. Peanut butter adds healthy fats and protein, which support your low-carb lifestyle. Unlike traditional cheesecakes, this version avoids flour and sugar, cutting net carbs to under 2 grams per bite.
These treats are easy to prepare and store well in the fridge. They work for meal prep, parties, or just a quick pick-me-up. Many people on keto love how peanut butter pairs with cream cheese for that classic flavor profile. Plus, you can customize them with add-ins like chopped nuts or sugar-free chocolate chips.
Ingredients for Keto Peanut Butter Cheesecake Bites
Gather these items to make about 24 bites. This list keeps things straightforward with keto-friendly staples.
Crust Ingredients
- 1 cup almond flour (fine-ground for best texture)
- 2 tablespoons melted butter (unsalted)
- 1 tablespoon erythritol or monk fruit sweetener (granulated)
- Pinch of salt
Filling Ingredients
- 16 ounces cream cheese (full-fat, softened)
- 1/2 cup natural peanut butter (no added sugar, creamy style)
- 1/2 cup powdered erythritol or allulose (adjust for sweetness)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
Optional Toppings
- Sugar-free chocolate drizzle (melted with coconut oil)
- Chopped peanuts (for crunch)
Use high-quality ingredients to get the best taste. Natural peanut butter ensures no hidden sugars sneak in, keeping your cheesecake bites truly keto.
Step-by-Step Instructions
Making these bites takes about 30 minutes of active time, plus chilling. Preheat your oven to 325°F (165°C) and line a mini muffin tin with 24 liners.
Prepare the Crust
- In a bowl, mix almond flour, melted butter, sweetener, and salt until it forms a crumbly dough.
- Press about 1 teaspoon of the mixture into each muffin liner. Use the back of a spoon to flatten it evenly.
- Bake the crusts for 5-7 minutes until lightly golden. Let them cool while you make the filling.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. This takes about 1 minute.
- Add peanut butter, powdered sweetener, and vanilla extract. Mix on medium speed until fully combined and creamy.
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Avoid overmixing to prevent cracks.
- Gently fold in the heavy cream for extra smoothness.
Assemble and Bake
- Spoon the filling over each cooled crust, filling to the top of the liners. Smooth the tops with a spatula.
- Bake for 15-18 minutes. The centers should jiggle slightly when done. They firm up as they cool.
- Turn off the oven and crack the door. Let the bites cool inside for 30 minutes to avoid sinking.
- Chill in the fridge for at least 2 hours, or overnight for best results.
Add Toppings and Serve
Once set, remove from the tin. Drizzle with melted sugar-free chocolate if desired, or sprinkle chopped peanuts. Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer for up to 2 months.
These steps make the process simple, even for beginners. The key is patience during cooling to get that perfect cheesecake texture.
Tips for Perfect Keto Cheesecake Bites
- Room Temperature Ingredients: Soften cream cheese and eggs to avoid lumps in the filling.
- Sweetener Choice: Erythritol works well but can have a cooling effect. Try allulose for a more natural taste.
- Peanut Butter Swap: Use almond butter for a nut-free option, or sunflower seed butter if allergies are a concern.
- Mini Muffin Size: Stick to mini tins for bite-sized portions. Regular muffin tins work but yield larger servings with adjusted bake times.
- Avoid Cracks: Water bath baking isn’t needed here, but don’t overbake. The slight jiggle is your cue.
- Make-Ahead: Prepare the crust a day early and store unbaked in the fridge.
If the filling seems too thick, add a splash more cream. For extra flavor, mix in a bit of cinnamon to the crust.
Variations on Peanut Butter Cheesecake Bites
Keep things fresh by trying these twists on the classic recipe.
- Chocolate Peanut Butter Version: Swirl in 2 tablespoons of cocoa powder to the filling for a Reese’s-like treat.
- Berry Keto Bites: Top with fresh raspberries after baking. Berries add low-carb tartness.
- No-Bake Option: Skip the oven. Mix and chill the filling directly in the crusts for 4 hours.
- Vegan Adaptation: Use coconut cream and cashew-based cheese, but check carb counts.
These changes let you enjoy variety without straying from keto principles. Experiment to find your favorite combo.
Storing and Freezing Keto Peanut Butter Cheesecake Bites
Proper storage keeps these bites fresh and flavorful. In the fridge, they last 5 days in a covered container. For freezing, place them on a baking sheet to harden, then transfer to a freezer bag. Thaw in the fridge overnight before eating.
Avoid leaving them at room temperature for more than 2 hours to prevent spoilage. Frozen bites make great grab-and-go snacks for busy keto days.
Why These Bites Fit Your Keto Lifestyle
Peanut butter cheesecake bites deliver the indulgence of dessert with keto benefits. The combination of fats from nuts and dairy supports energy levels without blood sugar spikes. They’re a smart choice for anyone managing carbs, whether for weight loss or health goals.
Pair them with black coffee or herbal tea for a satisfying end to your meal. With minimal ingredients and easy prep, they become a staple in your recipe rotation.
In total, this recipe yields a crowd-pleasing treat that’s simple to customize. Give it a try and enjoy the creamy goodness.
FAQs
Are these keto peanut butter cheesecake bites truly low-carb?
Yes, each bite has about 2g net carbs, thanks to almond flour and sugar-free sweeteners. They fit well within daily keto limits.
Can I use regular peanut butter in this recipe?
Opt for natural peanut butter with no added sugars. Regular brands often have hidden carbs from sugar or oils.
How do I prevent the cheesecake from cracking?
Bake just until the centers jiggle, then cool slowly in the oven with the door cracked. This gentle process keeps them smooth.
What if I don’t have a mini muffin tin?
Use a silicone mold or regular muffin tin, but adjust portions and bake time. Mini size gives the best bite-sized results.
Are these bites gluten-free?
Absolutely. The almond flour crust makes them naturally gluten-free, perfect for those with sensitivities.
Can I make this recipe dairy-free?
Substitute full-fat coconut milk for cream and dairy-free cream cheese. Keep an eye on carbs from coconut products.
Peanut Butter Cheesecake Bites
Creamy, nutty, and low-carb mini cheesecakes with a tender almond flour crust and a smooth peanut butter filling. Each bite delivers rich cheesecake flavor with about 2g net carbs, perfect for keto desserts, snacks, or meal prep.
Ingredients
Crust:
- 1 cup almond flour (fine-ground)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon erythritol or monk fruit sweetener (granulated)
- Pinch of salt
Filling:
- 16 ounces full-fat cream cheese, softened
- 1/2 cup natural creamy peanut butter (no added sugar)
- 1/2 cup powdered erythritol or allulose (adjust to taste)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
Optional Toppings:
- Sugar-free chocolate, melted with a little coconut oil, for drizzle
- Chopped peanuts
Instructions
- Preheat the oven to 325°F (165°C). Line a 24-cup mini muffin tin with liners.
- Make the crust: In a bowl, combine almond flour, melted butter, sweetener, and salt until a crumbly dough forms.
- Divide crust: Spoon about 1 teaspoon of crust mixture into each liner and press firmly to flatten.
- Par-bake crust: Bake 5–7 minutes until lightly golden. Let cool while you make the filling.
- Beat cream cheese: In a large bowl, beat softened cream cheese with an electric mixer until smooth, about 1 minute.
- Add peanut butter and sweetener: Mix in peanut butter, powdered sweetener, and vanilla on medium speed until creamy and fully combined.
- Add eggs: Beat in eggs one at a time, mixing just until incorporated and scraping the bowl as needed. Do not overmix.
- Fold in cream: Gently fold in the heavy whipping cream until smooth.
- Fill cups: Spoon filling over cooled crusts, filling each liner to the top. Smooth tops with a spatula.
- Bake: Bake 15–18 minutes, until centers are set around the edges and the middles still jiggle slightly.
- Cool gradually: Turn off the oven, crack the oven door, and let the cheesecakes cool inside for 30 minutes.
- Chill: Transfer the pan to the refrigerator and chill for at least 2 hours or overnight until fully set.
- Finish and serve: Remove bites from the tin. Drizzle with melted sugar-free chocolate or sprinkle chopped peanuts if desired. Store in an airtight container in the fridge for up to 5 days or freeze up to 2 months.
Notes
- Room temperature ingredients help prevent lumps and ensure a silky filling.
- Sweetener tips: Erythritol can have a cooling effect; allulose offers a smoother, more natural sweetness.
- Nut/seed swap: Use almond butter or sunflower seed butter if needed; check labels for added sugars.
- Pan size: Mini tins yield perfect bites. Regular muffin tins work but will need more filling and a longer bake time.
- Avoid cracks: Bake just until slightly jiggly and cool slowly as directed.
- Make-ahead: Crust can be prepared a day ahead and kept refrigerated. If filling is too thick, add a splash more cream.
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