Low-Carb Chocolate Peanut Butter Cheesecakes
Ready In: 28 mins
Serves: 12
Yields: 12 mini-cheesecakes
Ingredients
- 16 ounces cream cheese, softened
- 3⁄4 cup sugar-free peanut butter
- 3⁄4 teaspoon liquid stevia
- 2 eggs
- 1⁄2 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons pure vanilla extract
Directions
- 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
- 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) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
- 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) 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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