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Keto Peanut Butter Cheesecake Cups - Creamy, Low-Carb Treats

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

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.

Method
 

  1. Line the pan: Place paper or silicone liners in a 12-cup muffin tin. This keeps the cups from sticking and makes cleanup easy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add toppings: Sprinkle chopped peanuts or a pinch of flaky sea salt if using. These add crunch and balance the richness.
  9. 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.
  10. Serve: Peel away the liners and enjoy. Keep extras chilled until you’re ready to eat.