Keto Mini Chocolate Peanut Butter Cheesecakes (Easy No‑Bake Filling)
Keto Mini Chocolate Peanut Butter Cheesecakes are for those who revel in the tasty bites of peanut butter and chocolate together in luscious cheesecake. No sugar, gluten-free and delicious!
Servings: 9 Servings
Calories: 502kcal
Ingredients
Chocolate Crust
- 1 ¼ cups almond flour
- 5 tablespoons unsweetened cocoa powder
- 5 tablespoons powdered allulose or powdered BochaSweet
- 4 ½ tablespoons unsalted butter melted
- ¼ teaspoon salt
- ½ teaspoon espresso powder optional
Peanut Butter Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup powdered allulose or powdered BochaSweet
- ¾ cup no‑sugar‑added peanut butter
- ¾ cup heavy whipping cream
Whipped Topping
- 1 cup heavy whipping cream
- ⅓ cup powdered allulose or powdered BochaSweet
Optional Toppings
- Sugar‑free chocolate shavings
- Sugar‑free mini peanut butter cups
Instructions
Chocolate Crust
- Preheat oven to 350°F.
- Mix almond flour, cocoa powder, powdered sweetener, melted butter, salt, and optional espresso powder until fully combined.
- Press the mixture firmly into cupcake liners in a standard muffin tin.
- Bake for 10 minutes. Cool completely.
Peanut Butter Cheesecake Filling
- Beat softened cream cheese, powdered sweetener, and peanut butter until smooth and creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold the whipped cream into the peanut butter mixture until silky and well blended.
- Spoon or pipe the filling into the cooled crusts.
- Refrigerate for at least 2 hours to set.
Whipped Topping
- Beat heavy cream and powdered sweetener until stiff peaks form.
- Pipe or spoon onto chilled cheesecakes before serving.
Notes
- For a stronger chocolate flavor, add espresso powder to the crust.
- Use all‑natural, no‑sugar‑added peanut butter for best keto macros.
- Powdered allulose or BochaSweet gives the smoothest, sugar‑free texture.
- These can be frozen without whipped topping for up to 2 months.
- To make a full sugar free peanut butter cheesecake, press the crust into an 8‑inch springform pan, add the filling, and chill until fully set.
Nutrition
Calories: 502kcal | Carbohydrates: 39g | Protein: 12g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 209mg | Potassium: 267mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1194IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 1mg