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).