keto cheesecake bites topped with peanut butter and peanut pieces

Keto Peanut Butter Cheesecake Bites

Keto peanut butter cheesecake bites combine tangy cheesecake with nutty peanut butter. An almond flour cinnamon butter crust these keto cheesecake bites are calming sweet tooth’s everywhere!

keto cheesecake bites topped with peanut butter and peanut pieces

Delicious keto cheesecake bites with peanut butter rather than the classic version!

Recently I wanted to revamp my most popular two post. Peanut butter keto cookies and my classic keto cheesecake bites to better them for viewers.

In the process, I had the greatest idea. Why not combine to two?

So, you now have the delicious option for a sweet, nutty peanut butter topped cheesecake. Low carb cheesecakes are one of the easiest recipes to make.

The cooking method is really the only difficulty in making a homemade cheesecake. No bake cheesecakes are great but on the keto diet we don’t have options to buy in the store. So, we are forced to make our own.

keto cheesecake bites with peanut butter on a plate

How to make keto cheesecake bites with peanut butter:

The peanut butter here is a new addition to the cheesecake bites. But, that doesn’t change up much here. Below will be a video and step by step instructions on how to make this recipe.

  • Cream together cream cheese, sour cream, liquid stevia or monk fruit and peanut butter.
  • Add in powdered sweetener and salt, then one at a time add in eggs until filling is smooth and free of lumps.
  • Pour filling over crust and place in preheated oven for about an 1 hour. Then leave in oven for 1 hour do not reopen the door.
  • Allow to cool once top is set and allow cheesecake to rest and finishing cooking to fully firm up.

How many carbs in keto cheesecake?

This particular cheesecake is completely low carb. It’s high in fat so the calories will show. But below you will see full nutrition facts via Cronometer. Here you can see that it fits your macros perfectly!

if cut 6×6 per bite for 36 bites

Ingredients needed

  • Cream Cheese
  • Blanched almond flour (Best for the price)
  • Butter
  • Large eggs
  • Peanut Butter
  • Liquid monk fruit or liquid stevia
  • Powdered sweetener

Whats the best keto peanut butter?

The best options when it comes to keto and peanut butter are to stick with the naturals. Peanut butter in its most basic form, peanuts. Some store-bought brands don’t include salt some do. Beware of hidden sugar inside. Just take a loot at the nutrition label first!

keto cheesecake bites stacked

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Keto cheesecake bites

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keto cheesecake bites topped with peanut butter and peanut pieces

Peanut Butter Keto Cheesecake Bites

Keto peanut butter cheesecake bites combine tangy cheesecake with nutty peanut butter. An almond flour cinnamon butter crust these keto cheesecake bites are calming sweet tooth's everywhere!
No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 36 bites
Calories 69.6 kcal

Ingredients
 

Almond flour crust

  • 1 cup blanched almond flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon unsalted butter

Peanut Butter Topping

  • 1/4 cup peanut butter
  • 1/4 teaspoon unsalted butter

Instructions
 

Almond flour crust

  • Preheat oven to 300°F, melt butter
  • Combine almond flour, cinnamon and melted butter together
  • Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less

Cheesecake

  • Keep oven at 300°F
  • Cream room temp cream cheese and sour cream together. Blend in powdered sweetener and liquid monk fruit
  • Beat one egg at a time inside the batter then pour on top of cooled crust. Drop on the counter a few times to allow air bubbles to rise to the top
  • Bake 30-45 minutes. Open oven at 30 minutes. Look for browning of the egdes and a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
  • Open door then leave in oven for 30 minuts. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refridgerator for a minimum of 4 hours

Peanut butter topping

  • Before adding into the refridgerator add peanut butter to the top
  • Mix peanut butter and melted butter until combined and smooth
  • Spread across the topping evenly then place into the refriderator covered for a minimum of 4 hours. Then serve.

Notes

Helpful Recipe Tips

  • All ingredients except the sour cream should be room temp.
  • I use a 8x8 baking pan in this recipe
  • When beating in the eggs lightly beat to avoid add too much air in the recipe. This can cause the cheesecake to crack while cooling.
  • Don't skip the step of placing in the refrigerator. It does something for the cheesecake that if you skip it, it's easily noticeable in texture and flavor.
  • You can place the 8x8 pan in a water bath if you like. I don't use that method but I'm not against it.

Nutrition

Nutrition Facts
Peanut Butter Keto Cheesecake Bites
Amount Per Serving (1 bite)
Calories 69.6 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 3.1g19%
Trans Fat 0.1g
Cholesterol 23.8mg8%
Sodium 28.4mg1%
Carbohydrates 1.6g1%
Fiber 0.5g2%
Sugar 0.5g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto cheesecake bites
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6 thoughts on “Keto Peanut Butter Cheesecake Bites”

  1. Kristyn karen Helander

    You bake for an hour but I am confused by “then leave in the oven for 1 hour do not reopen the door”, Is that an additional baking hour, or do you turn the oven off after an hour and let it sit in the warm oven?

  2. Hi! what you want to do is bake it for an hour. After that hour is over leave it in the oven for another hour. Avoid opening the door for either hour. The cheesecake will be in the oven for a total of 2 hours.

  3. This looks and sounds delicious.
    So I do this right, can you clarify the difference between the description and the printed recipe.
    The description talks about baking 1 hour then leaving in the oven 1 hour with the heat off.
    However, the printed recipe times are 30 minutes:
    “ Bake 30-45 minutes. Open oven at 30 minutes. Look for browning of the egdes and a solid looking top. If there is a slight jiggle that’s fine but shouldnt jiggle with a top that looks wet.
    Open door then leave in oven for 30 minuts. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refridgerator for a minimum of 4 hours”
    Which direction should I follow?
    Love your content, by the way. 😉

  4. Yes, sorry for any confusion. The recipe can be updated and it has been updated over time. I haven’t got around to changing the actual post. My apologies for the confusion but the card is always correct if the page says something difference. Sometimes I quickly change things then go back and adjust the entire page later.

  5. So do I turn oven off after 30-45 minutes and leave in for additional 30 mins or keep oven on?

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