Here you go — Keto Peanut Butter Cup Mini Cheesecakes!
Rich, creamy, chocolatey, and peanut-buttery… tastes exactly like a peanut butter cup cheesecake but low-carb and super easy.

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🥜🍫 Keto Peanut Butter Cup Cheesecakes

⭐ Makes 12 mini cheesecakes

Perfect for parties, meal prep, or a freezer treat!

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✅ Ingredients

Crust

• 1 cup almond flour
• 2 tbsp cocoa powder
• 3 tbsp melted butter
• 2 tbsp keto sweetener (monkfruit or allulose)
• Pinch of salt

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Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup keto peanut butter (no sugar added)
• 1/3 cup keto sweetener
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

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Chocolate Topping (optional but recommended!)

• 1/2 cup sugar-free chocolate chips
• 1 tbsp butter OR heavy cream
• 1–2 tbsp keto peanut butter to swirl on top

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👩‍🍳 Instructions

1. Make the Crust

1. Preheat oven to 325°F (165°C).
2. Mix almond flour, cocoa, sweetener, and melted butter until crumbly.
3. Press 1 tablespoon into each lined muffin cup.
4. Bake 5 minutes. (Don’t overbake.)

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2. Make the Peanut Butter Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add peanut butter + sweetener → mix well.
3. Add heavy cream → mix.
4. Add egg + vanilla → mix gently just until combined (don’t overbeat).

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3. Fill & Bake

• Spoon filling into muffin cups over the crusts (about ¾ full).
• Bake 14–16 minutes until centers are set but slightly jiggly.
• Cool completely, then refrigerate at least 2 hours.

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4. Add Chocolate Topping (optional but AMAZING)

1. Melt chocolate chips with butter/cream.
2. Spoon a thin layer on each cheesecake.
3. Add a dot of peanut butter and swirl with a toothpick.
4. Chill 10 minutes to set.

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🍽 Nutrition (Approx per mini cheesecake)

• Calories: 180–220
• Net Carbs: 3–4g
• Fat: 17–19g
• Protein: 5–6g