Dessert
Peanut butter cheesecake cups
No base, no baking and no gelatin — the cream does all the setting, and portioning it into six before it goes in the fridge is the whole point.
3gnet carbs
38gfat
7gprotein
382kcal
Per serving15 minServes 6
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Ingredients
For the whole dish · serves 6
- Full-fat cream cheese11 oz
- Peanut butter3 oz
- Heavy cream5 fl oz
- Granulated erythritol2 oz
- Vanilla extracta teaspoon
- Sea salt flakesa few per cup
Method
6 steps · 15 minutes
- Check the peanut butter has nothing in it but peanuts and salt. The sweetened kind puts this well past what the macros above say.
- Beat the cream cheese with the powdered erythritol and vanilla until completely smooth. Start slowly or you wear the sweetener.
- Beat in the peanut butter. It stiffens the mixture noticeably — that is expected.
- Whip the cream to soft peaks in a separate bowl, stopping while it still folds.
- Fold a third of the cream in to slacken the mixture, then the rest in two goes, cutting rather than stirring.
- Spoon into six small glasses, finish each with salt flakes, and chill at least 2 hours.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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