This is a Keto-friendly Chocolate Peanut Butter Cheesecake. Try this for a tasty finish to your meals! It is easy to keep in the refrigerator for up to a week. I kept them in a glass storage container (with a lid) and took out one to enjoy after dinner each night. This recipe is a bit time-consuming but it is well worth the effort (IMHO)!
Ingredients
- 1 bag of Lilly’s Dark Chocolate Baking Chocolate Chips
- 1/4 cup of all natural Organic Peanut Butter (no added sugar)
- 1/4 cup of Organic Heavy Whipping Cream
- 1/4 cup of Powdered Swerve (sugar substitute)
- 8 oz of organic Softened Cream Cheese
- 1 tsp Organic Vanilla
- 2 tsp Organic Coconut Oil
Instructions
- Mix the Cream Cheese, Heavy Whipping Cream and Powdered Swerve until smooth
- Add in the Peanut Butter and Vanilla and mix until smooth; set aside
- Melt 3/4 to 1 cup of Chocolate Chips with the Coconut Oil
- Brush silicone baking cups or a muffin tin with the melted chocolate and place in the freezer for 10 minutes
- Fill the muffin cups half way up with the cheesecake mixture; freeze for 10 minutes
- Add a little more of the melted chocolate to the top of the cheesecake fluff
- Fill the remaining cup close to the top with the cheesecake mixture; freeze for 10 minutes
- Top off each cup with the remaining melted chocolate; freeze for 1 hour
Store the complete cups in a glass container in the refrigerator
Enjoy!
Do you have a Keto recipe that is a family favorite? Share it with us! Have you tried this recipe for yourself? Let us know what you think.
