Mini Crustless Peanut Butter Cheesecakes

I can’t keep these in my house they are that good.

You might not have heard my Lily’s Chocolate Chips & Peanut Butter stories, but long story short:  peanut butter and chocolate chips just give me way too many reasons to bake and make fluff/mousse.

Anyway — way easier than the Keto Mini NY Cheesecakes I shared with you before by not having to make a crust, etc.

Table of Contents

Ingredients - Mini Crustless Peanut Butter Cheesecakes
Ingredients – Mini Crustless Peanut Butter Cheesecakes

Ingredients

  • (2) 8 oz blocks of Cream Cheese
    Philadelphia has lowest carbs.
  • 1/2 cup Peanut Butter
  • 1/2 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 2 Large Organic Eggs
  • 1/2 teaspoon Vanilla Extract
  • 1/3 cup Sugar-Free Chocolate Chips
    melted for topping (optional)
    Lily’s Chocolate Chips

Directions

  1. Preheat oven to 350.
  2. Soften cream cheese and beat until smooth.
  3. Add remaining ingredients and mix on high until thoroughly combined.  Next time I would do cream cheese + peanut butter + sugar substitute and add the eggs + vanilla afterwards.
  4. Scoop into muffin liners.
  5. Bake for 18 minutes (18-20 / 18 in mine).
  6. Let cool in refrigerator to firm … or freezer … enjoy!
Plated - Mini Crustless Peanut Butter Cheesecakes
Plated – Mini Crustless Peanut Butter Cheesecakes

PS – they’re great for breakfast or for any good reason you deserve a treat.  😉

Nutrition Facts

Nutrition - Mini Crustless Peanut Butter Cheesecakes
Nutrition – Mini Crustless Peanut Butter Cheesecakes
  • Total Servings:  12 mini cheesecakes
  • Serving Size:  1
  • Total Carbs:  3.5g
  • Net Carbs:  2.8g
  • Fat:  18.5g
  • Protein:  6.3g

If you’re looking for a low net carb cookie recipe, try our Snickerdoodle!

Additional Recipes

 

One thought on “Mini Crustless Peanut Butter Cheesecakes

Leave a Reply