Keto Peanut Butter Cheesecake Cups – Creamy, Low-Carb Treats
If you’re craving something sweet but want to keep it low-carb, these Keto Peanut Butter Cheesecake Cups are a game-changer. They’re creamy, rich, and satisfy that peanut butter cup craving without the sugar overload. You don’t need fancy tools or baking skills to make them, and they come together surprisingly fast.
They’re great for meal prep, portion-controlled, and freezer-friendly. Whether you’re keto, low-carb, or just love a good dessert, this recipe hits the spot.
Ingredients
Method
- Line the pan: Place paper or silicone liners in a 12-cup muffin tin. This keeps the cups from sticking and makes cleanup easy.
- Make the bottom chocolate layer: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth. You can also melt over a double boiler.
- Add the base to liners: Spoon about 1 teaspoon of melted chocolate into each liner and tilt to coat the bottom evenly. Chill in the fridge for 10 minutes to set.
- Mix the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sweetener, vanilla, and salt. Beat until creamy. Add 2–3 tablespoons heavy cream to loosen to a fluffy, pipeable consistency.
- Taste and adjust: Taste the filling. If you want it sweeter, add a little more powdered sweetener. If it’s too thick, add another splash of cream.
- Fill the cups: Divide the peanut butter cheesecake filling among the 12 liners, smoothing the tops with a spoon. Leave a little room for the top chocolate layer.
- Top with chocolate: Gently rewarm the remaining melted chocolate if it has thickened. Spoon about 1–1.5 teaspoons over each cup, spreading to the edges to seal.
- Add toppings: Sprinkle chopped peanuts or a pinch of flaky sea salt if using. These add crunch and balance the richness.
- Chill to set: Refrigerate for at least 45–60 minutes, or freeze for about 20 minutes, until the chocolate is firm and the filling is set.
- Serve: Peel away the liners and enjoy. Keep extras chilled until you’re ready to eat.
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Get Your Program TodayWhat Makes This Recipe So Good
- Low-carb, high-flavor: Each cup delivers rich cheesecake texture and peanut butter goodness with minimal carbs.
- No-bake convenience: The filling is no-bake. You only warm the chocolate layer briefly, so it’s quick and simple.
- Perfectly portioned: Made in a muffin tin, these cups are ideal for built-in portion control.
- Customizable sweetness: Use your favorite keto-friendly sweetener and adjust to taste.
- Freezer-friendly: Keep a batch in the freezer for an instant dessert when cravings hit.
Ingredients
- For the chocolate shell:
- 1 cup sugar-free chocolate chips (dark or milk-style keto)
- 2 tablespoons coconut oil or unsalted butter
- For the peanut butter cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup natural creamy peanut butter (no added sugar)
- 1/3 cup powdered erythritol or allulose (to taste)
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (as needed for creaminess)
- Pinch of fine sea salt (optional, enhances flavor)
- Optional toppings:
- Chopped roasted peanuts (unsalted or lightly salted)
- Flaky sea salt
- Drizzle of melted sugar-free chocolate
- Tools: 12-cup muffin tin, paper or silicone liners, mixing bowls, hand mixer or sturdy whisk, microwave-safe bowl or double boiler, spoon.
Step-by-Step Instructions
- Line the pan: Place paper or silicone liners in a 12-cup muffin tin.
This keeps the cups from sticking and makes cleanup easy.
- Make the bottom chocolate layer: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth. You can also melt over a double boiler.
- Add the base to liners: Spoon about 1 teaspoon of melted chocolate into each liner and tilt to coat the bottom evenly.
Chill in the fridge for 10 minutes to set.
- Mix the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sweetener, vanilla, and salt. Beat until creamy.
Add 2–3 tablespoons heavy cream to loosen to a fluffy, pipeable consistency.
- Taste and adjust: Taste the filling. If you want it sweeter, add a little more powdered sweetener. If it’s too thick, add another splash of cream.
- Fill the cups: Divide the peanut butter cheesecake filling among the 12 liners, smoothing the tops with a spoon.
Leave a little room for the top chocolate layer.
- Top with chocolate: Gently rewarm the remaining melted chocolate if it has thickened. Spoon about 1–1.5 teaspoons over each cup, spreading to the edges to seal.
- Add toppings: Sprinkle chopped peanuts or a pinch of flaky sea salt if using. These add crunch and balance the richness.
- Chill to set: Refrigerate for at least 45–60 minutes, or freeze for about 20 minutes, until the chocolate is firm and the filling is set.
- Serve: Peel away the liners and enjoy.
Keep extras chilled until you’re ready to eat.
Keeping It Fresh
- Refrigerator: Store in an airtight container for up to 5–7 days. Keep a layer of parchment between stacks to prevent sticking.
- Freezer: Freeze on a tray until solid, then transfer to a freezer bag. They keep well for up to 2 months.
Thaw in the fridge for 30–45 minutes before serving, or enjoy slightly frozen for a firmer bite.
- Avoid warmth: Coconut oil–based chocolate softens quickly at room temp. Keep these chilled until serving for the best texture.
Health Benefits
- Low in carbs: Using sugar-free chocolate and keto sweeteners keeps net carbs low, making these dessert cups keto-friendly.
- Healthy fats: Peanut butter and cream cheese provide fats that help with satiety, which can support appetite control on a keto diet.
- Protein boost: Peanut butter and dairy offer a modest amount of protein to help balance the macros.
- No refined sugar: Using erythritol or allulose helps avoid blood sugar spikes.
Common Mistakes to Avoid
- Using sweetened peanut butter: Check the label. Added sugars can kick the carbs way up and change texture.
- Skipping the chill time: If the base or top isn’t set, the layers can smear together.
Chill between steps for clean layers.
- Overheating the chocolate: Scorched chocolate turns grainy. Melt slowly and stir often.
- Using granulated sweetener in the filling: Granules won’t dissolve well. Use a powdered sweetener for a smooth, creamy texture.
- Too much cream: Over-thinning the filling makes it soft and messy.
Add cream a little at a time until just fluffy.
Alternatives
- Nut butter swaps: Almond butter or sunflower seed butter work well. Choose unsweetened, smooth varieties.
- Dairy-free: Use dairy-free cream cheese and coconut cream in place of heavy cream. Choose dairy-free sugar-free chocolate.
- Chocolate variations: Try white-style keto chocolate for the top, or swirl dark and white together for a marbled look.
- Crust option: Add a thin base of crushed roasted peanuts mixed with melted butter and a pinch of sweetener for extra crunch before the chocolate base.
- Flavor twists: Add a dash of cinnamon, espresso powder, or a few drops of maple or caramel extract to the filling.
FAQ
How many net carbs are in each cup?
Exact macros depend on your ingredients and size, but most versions land around 2–4 net carbs per cup when using sugar-free chocolate and powdered erythritol or allulose.
Check your specific brands to be sure.
Can I make these without coconut oil?
Yes. Use unsalted butter instead. The chocolate will still set nicely and taste rich.
Do I have to use a hand mixer?
No, but it helps.
If mixing by hand, make sure the cream cheese is very soft and whip vigorously to avoid lumps.
Can I make them ahead?
Absolutely. They store well in the fridge for up to a week and freeze beautifully for longer storage.
What sweetener works best?
Powdered erythritol or a powdered erythritol/monk fruit blend is common. Allulose is great too and tends to be smoother, though it’s slightly less sweet by volume, so you may need a bit more.
Why is my chocolate layer cracking?
This can happen if the chocolate is very firm and the filling is soft.
Let the cups warm at room temperature for a few minutes before peeling the liner, or add 1 extra teaspoon of coconut oil to the chocolate for a touch more flexibility.
Can I make mini cheesecake cups?
Yes. Use a mini muffin pan and reduce the set time slightly. They’re perfect bite-sized desserts for parties.
Is peanut butter keto?
In moderation, yes.
Choose a natural peanut butter with no added sugar. Watch portions to keep carbs in check.
Wrapping Up
Keto Peanut Butter Cheesecake Cups bring together creamy cheesecake and classic peanut butter-chocolate flavors in a simple, low-carb package. They’re easy to make, easy to store, and easy to customize to your taste.
Keep a batch on hand for stress-free desserts, and you’ll never feel like you’re missing out on sweets while staying on track. Enjoy one with coffee or as a post-dinner treat—no oven required, no fuss, just pure peanut butter cheesecake bliss.
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