Low-Carb Chocolate Peanut Butter Cheesecakes

READY IN: 28mins
Recipe by kasey_smith2104

A low-carb alternative to yummy cheesecake!! I used this recipe while following the hCG diet which eliminates all starch and sugar. With a little bit of cool whip on top, you'll feel like you aren't missing out on a thing! I found this recipe on a forum I am a part of. Delicious!

Top Review by Mintara

I'm a recently diagnosed diabetic with basically no diabetic-friendly dessert recipes in my recipe box. When I found this recipe, I thought perfect! I made these for Easter for my family & they were exactly what I was looking for. The texture of these don't remind me of cheesecake at all though. They're more like brownies. Because of that, next time I make these, I will use crunchy peanut butter instead of smooth so that it's like brownies with nuts in them. Oh, & I used about 1 tbsp. of Equal instead the liquid Stevia. Wonderful! Thank you so much for posting this recipe!

Ingredients Nutrition


  1. 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
  2. 2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
  3. 3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
  4. 4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
  5. 5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.

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