Calling all peanut butter lovers! Indulge in the scrumptious goodness of our “Keto Peanut Butter Cookie Cheesecake Cups” – a delightful fusion of creamy cheesecake and irresistible peanut butter cookies. These delectable treats are not only low-carb and keto-friendly but also incredibly easy to make. With a smooth, velvety cheesecake filling nestled within a peanut butter cookie crust, these cups are the ultimate keto dessert that will satisfy all your sweet cravings. Get ready to experience a burst of flavor in every bite with these heavenly delights. Let’s dive into the recipe and whip up these mouthwatering keto cheesecake cups!
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 12 cheesecake cups
Difficulty: Intermediate
Course: Dessert / Snack
Cuisine: American
kcal: Approximately 230 kcal per cheesecake cup
Ingredients:
For the Peanut Butter Cookie Crust:
- 1 cup almond flour
- 1/4 cup natural peanut butter (sugar-free)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons low-carb sweetener (e.g., erythritol or stevia)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup natural peanut butter (sugar-free)
- 1/4 cup low-carb sweetener
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners and set aside.
- In a medium-sized bowl, prepare the peanut butter cookie crust. Mix together the almond flour, natural peanut butter, melted butter, low-carb sweetener, vanilla extract, and a pinch of salt until a crumbly dough forms.
- Divide the cookie dough evenly among the 12 cupcake liners. Press the dough down firmly to form a thin crust at the bottom of each liner. You can use your fingers or the back of a spoon to do this.
- Bake the cookie crusts in the preheated oven for about 8-10 minutes or until they are lightly golden. Remove the muffin tin from the oven and let the crusts cool while preparing the cheesecake filling.
- In a separate bowl, make the creamy cheesecake filling. Beat the softened cream cheese, natural peanut butter, and low-carb sweetener together until smooth and well combined.
- Add the egg and vanilla extract to the cheesecake mixture and continue to beat until everything is thoroughly incorporated.
- Spoon the cheesecake filling on top of each peanut butter cookie crust, filling the cupcake liners almost to the top.
- Bake the cheesecake cups in the oven for approximately 10-12 minutes or until the filling is set but slightly jiggly in the center.
- Remove the muffin tin from the oven and allow the cheesecake cups to cool to room temperature.
Note: The cheesecake cups will continue to firm up as they cool. You can also refrigerate them for a few hours or overnight for an even creamier texture.
Nutrition Facts:
- Serving Size: 1 cheesecake cup
- Calories: Approximately 230 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 7g
Enjoy Your Keto Peanut Butter Cookie Cheesecake Cups! Get ready to indulge in the irresistible combination of peanut butter cookies and luscious cheesecake with our Keto Peanut Butter Cookie Cheesecake Cups. These delightful treats are a fantastic option for satisfying your sweet tooth while staying true to your low-carb lifestyle. Whether served as an elegant dessert for special occasions or enjoyed as a delightful snack, these cheesecake cups are a true crowd-pleaser. Plus, they are an excellent source of healthy fats and protein, making them a guilt-free indulgence. So, don’t wait any longer – try out this fabulous recipe and savor the delightful goodness of our Keto Peanut Butter Cookie Cheesecake Cups!
