Why make this recipe
This dessert is rich, creamy, and low in carbs. It mixes chocolate and peanut butter in a simple way. You can make it fast and enjoy a sweet treat without many carbs. If you like layered chocolate-peanut butter desserts, try this easy chocolate peanut butter banana trifle for another idea.
introduction
This recipe makes bars that feel like cheesecake. The crust uses almond flour. The filling uses cream cheese and peanut butter. You bake it, cool it, and slice it into bars. It is good for low-carb diets and for people who like peanut butter and chocolate.
How to make Keto Chocolate Peanut Butter Cheesecake Bars
Preheat, mix, bake, cool, and chill. Follow the directions below step by step. If you want a firmer, denser texture, try the method used in a high-protein chocolate peanut butter fudge recipe for ideas on texture and chilling time.
Ingredients :
- 1 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol (or preferred sweetener)
- 1 cup cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup heavy whipping cream
- 1/4 cup cocoa powder
- 1/2 cup powdered erythritol (for sweetening the cheesecake layer)
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions :
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a bowl, mix almond flour, melted butter, and 2 tbsp erythritol to form the crust. Press into the bottom of the dish.
- In another bowl, beat cream cheese, peanut butter, heavy cream, powdered erythritol, cocoa powder, vanilla extract, and salt until smooth.
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake for 25-30 minutes or until set.
- Let it cool, then refrigerate for at least 2 hours before slicing into bars.
- Serve chilled and enjoy your low-carb dessert!
how to serve Keto Chocolate Peanut Butter Cheesecake Bars
Cut into bars and keep them chilled. Serve with a small dollop of whipped cream or a few chopped peanuts. For a snack plate, add some fresh berries on the side. You can also serve with a small warm spoon of sugar-free chocolate sauce or try pairing with easy snacks like chocolate peanut butter air fryer pinwheels for a fun mix.
how to store Keto Chocolate Peanut Butter Cheesecake Bars
Store bars in an airtight container in the fridge. They keep well for up to 5 days. You can freeze them for up to 1 month. Thaw in the fridge before serving.
tips to make Keto Chocolate Peanut Butter Cheesecake Bars
- Use room-temperature cream cheese for a smooth filling.
- Press crust firmly so it stays together when you slice.
- Do not overbake. The center should be set but slightly soft. It firms more as it cools.
- Sweeten to taste if you prefer less or more sweetener.
- Chill long enough before slicing to get clean edges.
variation
- Swap peanut butter for almond butter for a different flavor.
- Add a sugar-free chocolate drizzle on top.
- Make mini bars in a muffin tin for single servings.
FAQs
Q: Can I use a different sweetener?
A: Yes. Use your preferred keto-friendly sweetener at equal sweetness levels.
Q: Can I bake this in a smaller or larger pan?
A: Yes. Adjust baking time. A smaller pan may need longer baking; a larger pan will need less time.
Q: Can I make this dairy-free?
A: It is harder because cream cheese and heavy cream add texture. You can try dairy-free cream cheese and coconut cream, but the taste and texture will change.
Conclusion
For another peanut butter cheesecake take, this Keto Peanut Butter Cheesecake (Easy Recipe!) on Joy Filled Eats gives more ideas and tips you may like.
Print
Keto Chocolate Peanut Butter Cheesecake Bars
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Keto, Low-Carb
Description
Rich, creamy, low-carb bars that blend chocolate and peanut butter in a decadent treat.
Ingredients
- 1 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol (or preferred sweetener)
- 1 cup cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup heavy whipping cream
- 1/4 cup cocoa powder
- 1/2 cup powdered erythritol (for sweetening the cheesecake layer)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Mix almond flour, melted butter, and 2 tbsp erythritol to form the crust. Press into the bottom of the dish.
- Beat cream cheese, peanut butter, heavy cream, powdered erythritol, cocoa powder, vanilla extract, and salt until smooth.
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake for 25-30 minutes or until set.
- Cool and then refrigerate for at least 2 hours before slicing into bars.
- Serve chilled and enjoy your low-carb dessert!
Notes
For firmer texture, consider chilling longer. Use room-temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
Keywords: keto, low-carb, dessert, chocolate, peanut butter, cheesecake