0.0(not rated)

25 minutes

12 servings


For The Crust
1 Cup Almond flour
3 Tbsp Butter melted 
2 Tbsp Swerve confectioners sugar substitute
½ tsp. Vanilla extract 
For The Filling
4 ounces. Cream cheese softened
¼ Cup Heavy whipping cream
3 Tbsp Swerve confectioners sugar substitute
2 Tbsp Natural peanut butter
½ tsp Vanilla extract
Sugar-free peanut butter cups
Nutritional Information
169 Calories
14g Total Fat
7g Net Carbs
4g Protein


Mix all of the ingredients for the crust until well combined. 
Heat 3 tablespoons of butter for 10 to 20 seconds or until the butter thoroughly melted.Add melted butter to 1 cup of Almond flour, 2 Tbsp. of swerve confectioners sugar substitute and ½ tsp of Vanilla extract. Mix until ingredients are well combined.
Prepare the muffin pan
Line 12 sections of a mini muffin pan with mini cupcake liners.Transfer almond flour crust mixture to cupcake liners packing down mixture with dry fingers. Apply force to ensure almond flour mix develops a compact crust when chilled.
In a mixing bowl, blend the ingredients for the filling, minus the peanut butter cups, until smooth. 
Fill the cupcake liners the rest of the way with the filling mixture, and place a sugar-free peanut butter cup on top of each one. 
Chill for at least two hours before serving.
Expect at least 2 hours to chill and 30 mins to freeze your keto mini cheesecakes. The final desert should form a compact crust, creamy cheesecake layer, and a chocolate nutty finish and texture.


Freezing Instructions

You can freeze or refrigerate the keto cheesecake bites however remember that the chocolate peanut butter cup freezes at a lower temperature than the cheesecake which is why we recommend thawing the full 30 minutes if frozen and 20 when refrigerated.

Storage Instructions

For best results freeze keto cheesecake for long term storage, refrigerate two hours before serving, or thaw frozen bites 30 minutes before serving.