|1 Cup Almond flour|
|3 Tbsp Vegan butter melted|
|2 Tbsp Swerve confectioners sugar substitute|
|½ tsp Vanilla extract|
|4 Ounces Vegan cream cheese softened|
|¼ Cup Full fat coconut milk|
|3 Tbsp. Swerve confectioners sugar substitute|
|2 Tbsp. Natural peanut butter|
|½ tsp. Vanilla extract|
|Sugar free peanut butter cups|
You can put the keto cheesecake bites in the fridge or freezer, but do 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.
For best results freeze keto cheesecake for long term storage, refrigerate two hours before serving, or thaw frozen bites 30 minutes before serving.
The distinct taste and consistency of butter or cheese is particularly difficult to imitate. Considering the main layer of needed not only to be vegan but low carb, we grappled with a selection of imitations cheeses, creams, and butter alternatives to select an option which comes closest to the taste and texture of the real thing.
Miyokos Creamery's European style cultured vegan butter is the best vegan substitute to butter and organic coconut milk is equally incredible as a substitute for heavy whipping cream. Cream cheese however is the most difficult to get right which is why we were torn between Tofutti's soy based cream cheese and Miyoko's cashew based cream cheese. We choose Tofutti to avoid allergies. We also selected the brand for its superior natural proteins which is a core building block of the keto diet.