This is a Keto-friendly Chocolate Peanut Butter Cheesecake. Try this for a tasty finish to your meals! It is easy to keep in the refrigerator for up to a week. I kept them in a glass storage container (with a lid) and took out one to enjoy after dinner each night. This recipe is a bit time-consuming but it is well worth the effort (IMHO)!


  • 1 bag of Lilly’s Dark Chocolate Baking Chocolate Chips
  • 1/4 cup of all natural Organic Peanut Butter (no added sugar)
  • 1/4 cup of Organic Heavy Whipping Cream
  • 1/4 cup of Powdered Swerve (sugar substitute)
  • 8 oz of organic Softened Cream Cheese
  • 1 tsp Organic Vanilla
  • 2 tsp Organic Coconut Oil
Keto Peanut Butter Cheesecake Chocolate
Keto Peanut Butter Cheesecake Sugar Substitute Swerve


  • Mix the Cream Cheese, Heavy Whipping Cream and Powdered Swerve until smooth
  • Add in the Peanut Butter and Vanilla and mix until smooth; set aside
Keto Peanut Butter Cheesecake Batter
  • Melt 3/4 to 1  cup of Chocolate Chips with the Coconut Oil
Keto Peanut Butter Cheesecake Melted Chocolate
  • Brush silicone baking cups or a muffin tin with the melted chocolate and place in the freezer for 10 minutes
Keto Peanut Butter Cheesecake
  • Fill the muffin cups half way up with the cheesecake mixture; freeze for 10 minutes
  • Add a little more of the melted chocolate to the top of the cheesecake fluff
  • Fill the remaining cup close to the top with the cheesecake mixture; freeze for 10 minutes
  • Top off each cup with the remaining melted chocolate; freeze for 1 hour

Store the complete cups in a glass container in the refrigerator

Keto Peanut Butter Cheesecake


Do you have a Keto recipe that is a family favorite? Share it with us! Have you tried this recipe for yourself? Let us know what you think.

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