Low Carb Peanut Butter Cup Cheesecake Squares
Indulge guilt-free with these irresistible Low Carb Peanut Butter Cup Cheesecake Squares, a decadent dessert that’s as rich as it is keto-friendly. Featuring a velvety peanut butter cheesecake layer atop a cocoa-infused almond flour crust, this treat delivers all the flavors of your favorite peanut butter cup in a low-carb format. Topped with a glossy layer of melted sugar-free chocolate, these squares are the perfect combination of creamy, nutty, and chocolaty goodness. With simple steps and wholesome ingredients like natural peanut butter and erythritol sweetener, this recipe is an easy, crowd-pleasing option for satisfying your sweet tooth while sticking to your low-carb lifestyle. Perfect for parties, meal prepping, or a midday indulgence, these cheesecake squares are sure to become a new favorite!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Erythritol sweetener
- 4 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 1 cup Peanut butter (natural, no sugar added)
- 1 cup Powdered erythritol
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Sugar-free chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper.
In a medium bowl, mix almond flour, unsweetened cocoa powder, and erythritol sweetener until combined.
Add melted butter to the dry mixture and stir until it forms a crumbly yet cohesive texture.
Press the mixture firmly into the bottom of the prepared pan to form a base. Bake for 8-10 minutes, then let cool slightly.
In a large bowl, beat the softened cream cheese, peanut butter, powdered erythritol, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing until just incorporated. Avoid overmixing.
Pour the peanut butter cheesecake mixture over the cooled base, spreading it evenly.
Bake for 30 minutes or until the center is just set and slightly jiggly. Remove from the oven and let cool to room temperature.
In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second increments, stirring until smooth.
Pour the melted chocolate evenly over the cooled cheesecake layer. Use an offset spatula to spread it out smoothly.
Refrigerate the pan for at least 3 hours or until fully set.
Once chilled, remove the cheesecake from the pan using the parchment paper. Cut into 16 squares for serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
