INGREDIENTS:
PEANUT BUTTER COOKIE SHELLS
Unsweetened peanut butter crunchy or smooth 1 cup 250 g/8.8 oz
Dark chocolate chips ¼ cup/40 g/2.8 oz
1 large egg
Blanched almond meal 2 TBS/10 g.0.35 oz
Low carb sweetener/erythritol ½ cup – ⅔ cup
KETO CHEESECAKE FILLING
Cream cheese or mascarpone cheese ½ cup/125 g/4.4 oz
Low carb powdered sweetener (erythritol or xylitol) 3 TBS
Vanilla extract 1 tsp
Unsweetened peanut butter 2 TBS/30 g/1 oz
Heavy whipping cream 4 TBS/25 ml
KETO CHOCOLATE GANACHE
Dark chocolate 70% or more cocoa 20 g/0.7 oz
Heavy whipping cream ¼ cup/25 ml
Low carb sweetener (erythritol) 2 TBS (optional)
INSTRUCTIONS:
PEANUT BUTTER COOKIE CUPS
Preheat the oven to 180 C/350 F and prepare 6 silicone muffin cups.
Mix all ingredients together to form the dough.
Press in cookie dough into 6 silicone muffin cups and bake in a preheated oven on 180 C/350 F for 10 – 20 minutes or until baked (depends on your oven).
Leave them outside the oven for at least 30 minutes before you fill them with the filling and top with ganache.
KETO CHEESECAKE FILLING
Combine all ingredients and mix with a stand or hand mixer or whisk until smooth.
Pour the filling into the cups.
CHOCOLATE GANACHE
In a small sauce pan over a medium heat bring heavy cream with sweetener to boil.
Remove from the heat and put the chocolate in hot heavy whipping cream and whisk until chocolate is melted and starts thickening.
Pour on the top of cheesecake filling.
Leave it in the fridge for few hours or overnight.
Serve cold and enjoy!
