Keto Peanut Butter Cheesecake Bites (No-Bake, 5g Net Carbs)
If you have been searching for the ultimate keto peanut butter cheesecake bites, your search ends right here. These little bites of creamy, indulgent goodness are everything you want in a dessert, rich, satisfying, and completely guilt-free. Whether you are deep into a ketogenic lifestyle or simply trying to cut back on refined sugar and excess carbohydrates, this recipe was designed with your goals in mind. Each bite delivers a luscious peanut butter cheesecake filling nestled in a crunchy almond flour crust, all without a single gram of refined sugar or a minute of oven time.
Traditional cheesecake bites are loaded with sugar, white flour, and hundreds of calories per serving. A typical bakery-style peanut butter cheesecake bite can contain upwards of 30 grams of carbohydrates and 300 calories, a combination that spikes blood sugar and kicks you out of ketosis almost immediately. Our version flips that script entirely. By using full-fat cream cheese, natural peanut butter with no added sugar, and a powdered erythritol-monk fruit blend as a sweetener, we have created a treat that clocks in at just 5 grams of net carbs, 185 calories, and a generous hit of protein and healthy fat to keep you feeling full and energised.
The base is made from a simple blend of almond flour and melted coconut oil, pressed into silicone muffin cups to form the perfect little crust. Almond flour not only keeps this recipe gluten-free and keto-friendly, but it also provides a subtle nutty flavour that complements the peanut butter filling beautifully. It is also a great source of vitamin E, magnesium, and dietary fibre, something you simply do not get from traditional graham cracker crusts.
The filling itself is where the magic happens. Softened full-fat cream cheese is whipped together with natural peanut butter, a touch of vanilla extract, and a keto-friendly sweetener until it becomes impossibly smooth and creamy. This filling is rich and satisfying in a way that feels genuinely indulgent, not like a compromise. The fat content from the cream cheese and peanut butter not only tastes incredible but also supports ketosis by providing the healthy fats your body needs to stay in fat-burning mode.
For an optional finishing touch, a thin drizzle of sugar-free dark chocolate transforms these from a simple snack into a dessert worthy of any dinner party or special occasion. The slight bitterness of the dark chocolate pairs flawlessly with the sweet, salty peanut butter filling, creating a flavour profile that rivals any conventional dessert, think Reese's peanut butter cups meets New York-style cheesecake, but completely keto.
One of the best things about this recipe is how incredibly easy it is to make. There is no baking involved, no complicated techniques, and no special equipment beyond a hand mixer and a silicone muffin tray. You can have a full batch of 16 bites prepped and chilling in the freezer within 20 minutes. They firm up beautifully in just 60 minutes and can be stored for weeks, making them an ideal meal-prep dessert or a make-ahead treat for entertaining.
A key tip that separates good keto cheesecake bites from great ones: make sure your cream cheese is genuinely at room temperature before you begin. Cold cream cheese will not whip smoothly and will leave lumps in your filling that are almost impossible to beat out. Leave it on the counter for at least 30 minutes, or even up to an hour on a cooler day. Similarly, sifting your powdered sweetener before adding it to the filling eliminates any clumping and ensures a silky-smooth texture throughout.
These keto peanut butter cheesecake bites are also naturally gluten-free, which makes them a wonderful option for anyone with gluten sensitivities or coeliac disease. They are refined sugar-free, low in sodium, and packed with protein, around 5 grams per bite, which is genuinely impressive for a dessert. The use of erythritol and monk fruit as sweeteners means they have a minimal impact on blood glucose levels, making them suitable for people managing type 2 diabetes as well, though we always recommend consulting your healthcare provider.
From a flavour perspective, these are genuinely some of the best keto bites you will ever taste. The filling is dense without being heavy, sweet without being cloying, and the peanut butter flavour shines through in every single bite. If you enjoy silicone baking cups, they are an absolute game changer for recipes like this, they allow you to pop the finished bites out effortlessly without any sticking or mess, and they can be reused batch after batch.
Whether you are making these for a weeknight treat, a keto-friendly party platter, or simply keeping a stash in the freezer for moments when a sweet craving strikes, these no-bake keto peanut butter cheesecake bites will become a permanent fixture in your healthy dessert rotation. Keep reading for the full recipe, expert tips, helpful variations, and answers to the most frequently asked questions to make this recipe entirely your own.
Ingredients
- 1.5 cups almond flour (blanched, finely ground — do not substitute with almond meal as it produces a coarser, greasier crust)
- 3 tbsp coconut oil (melted and cooled to room temperature — refined coconut oil has a neutral flavour if you prefer no coconut taste)
- 1 tbsp powdered erythritol-monk fruit blend (for crust — sift to remove any lumps before using)
- 1 pinch fine sea salt (for crust — enhances the nutty almond flavour)
- 225 g full-fat cream cheese (softened to room temperature for at least 30 to 60 minutes before using — about 8 oz. Full-fat is essential; reduced-fat versions will produce a thinner, less stable filling)
- 0.5 cup natural peanut butter (no added sugar, salt, or hydrogenated oils — smooth variety recommended. Stir well before measuring if oil has separated. Room temperature peanut butter blends more smoothly into the filling)
- 0.3 cup powdered erythritol-monk fruit blend (for filling — must be sifted before use to prevent gritty texture. Can substitute with powdered allulose for a version with no cooling aftertaste)
- 1 tsp pure vanilla extract (use pure extract rather than imitation for the best flavour — imitation vanilla can leave a slightly artificial aftertaste in no-bake recipes)
- 2 tbsp full-fat coconut cream (scooped from the thick layer at the top of a refrigerated can — do not shake the can before opening. This adds creaminess and helps smooth the filling)
- 0.3 tsp fine sea salt (for filling — a small amount of salt enhances and balances the sweetness, making the peanut butter flavour taste more pronounced)
- 60 g sugar-free dark chocolate chips (optional, for drizzle — choose at least 85% cacao or a keto-certified brand such as Lily's, which is sweetened with erythritol. Chop a bar if chips are unavailable)
- 1 tsp coconut oil (optional, for thinning the chocolate drizzle — creates a smoother, more fluid consistency that drizzles easily and sets with a slight sheen)
Instructions
- 1
Line a 16-cup silicone mini muffin tray and set it aside. If using a standard metal mini muffin tin, line each cup with a small square of cling film pressed into the cup to allow easy removal.
Silicone muffin trays make removal effortless and are highly recommended for this recipe. If you are new to silicone bakeware, place the tray on a firm baking sheet before filling — this keeps it stable and easy to transfer to the freezer without spilling.
- 2
In a medium mixing bowl, combine the almond flour, 3 tablespoons of melted coconut oil, 1 tablespoon of powdered erythritol-monk fruit blend, and a pinch of sea salt. Stir well until the mixture resembles damp sand and holds together when pressed between your fingers.
If the mixture feels too dry and crumbly, add an extra half teaspoon of melted coconut oil at a time until it just holds together when pressed. If it feels too oily, add a tablespoon of additional almond flour to absorb the excess.
- 3
Divide the crust mixture evenly among the 16 muffin cups, using approximately 1 heaped tablespoon per cup. Press the mixture firmly into the bottom of each cup using the back of a small spoon or your fingertip to form a compact, even layer.
The flat bottom of a wine cork, the end of a wooden spoon handle, or the base of a small shot glass works perfectly for pressing in mini crusts evenly without the mixture sticking to your fingers.
- 4
Place the muffin tray in the freezer for 10 minutes to allow the crusts to firm up while you prepare the filling.
Do not skip this chilling step. Firming the crust before adding the filling prevents it from mixing into the filling layer and ensures a clean, distinct crust base on each finished bite.
- 5
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed for about 1 to 2 minutes until completely smooth and fluffy with no lumps remaining.
Ensure the cream cheese is fully at room temperature before beating — leave it out for at least 30 to 60 minutes prior. Cold cream cheese will not whip smoothly and will create lumps that are very difficult to beat out even with extended mixing. If you are in a hurry, cut the block into small cubes and spread across a plate to soften faster.
- 6
Add the natural peanut butter, sifted powdered erythritol-monk fruit blend, vanilla extract, coconut cream, and sea salt to the cream cheese. Beat on medium-high speed for 2 to 3 minutes until the mixture is completely smooth, creamy, and well combined. Scrape down the sides of the bowl as needed.
Taste the filling at this stage and adjust the sweetness to your preference by adding a little more sifted sweetener if needed. If the filling tastes slightly flat, a tiny extra pinch of sea salt will amplify the peanut butter and sweetness dramatically.
- 7
Remove the muffin tray from the freezer. Spoon or pipe the peanut butter cheesecake filling evenly over each almond flour crust, filling each cup to just below the top. Use a small offset spatula or the back of a teaspoon to smooth the tops.
Using a piping bag or a zip-lock freezer bag with the corner snipped off makes this step much neater, faster, and more uniform. A small cookie scoop also works brilliantly for portioning the filling evenly across all 16 cups.
- 8
If adding the chocolate drizzle, melt the sugar-free dark chocolate chips together with 1 teaspoon of coconut oil in a small microwave-safe bowl in 20-second intervals, stirring between each, until fully melted and smooth. Drizzle over the tops of the filled cheesecake bites using a fork or a small spoon.
Work quickly once the chocolate is melted as it begins to set fast, especially over the cold filling. For a more precise drizzle, transfer the melted chocolate to a small zip-lock bag and snip off a tiny corner to pipe thin, even lines across each bite.
- 9
Transfer the muffin tray to the freezer and chill for a minimum of 60 minutes, or until the bites are completely firm and set.
For the absolute best texture, chill for at least 90 minutes if time allows. The longer they freeze, the cleaner and more defined each bite will be when removed from the mould. For best eating texture, allow the bites to sit at room temperature for 3 to 5 minutes before eating so the filling softens slightly from frozen.
- 10
Once set, gently pop the bites out of the silicone mould. Store in an airtight container in the freezer or refrigerator until ready to serve. Enjoy straight from frozen or allow to thaw for a few minutes for a creamier texture.
If stacking bites in a storage container, place a sheet of parchment paper between each layer to prevent them from sticking together. Label the container with the date — they keep beautifully in the freezer for up to 6 weeks.
Nutrition per serving
185kcal
Calories
5g
Protein
7g
Carbs
16g
Fat
2g
Fibre
1g
Sugar
115mg
Sodium
Pro Tips
- ✓
Always use natural peanut butter with no added sugar, hydrogenated oils, or fillers. Check the label carefully, the only ingredients should be peanuts and salt. Brands that separate (with oil sitting on top) are generally a good sign of a clean product.
- ✓
Sift your powdered erythritol or monk fruit sweetener through a fine mesh sieve before adding it to the filling. Even sweeteners labelled as 'powdered' can contain small clumps that will create a gritty texture in the finished cheesecake if not sifted.
- ✓
Your cream cheese must be genuinely at room temperature before mixing, not just slightly warm, but fully softened. Leave it out for at least 30 to 60 minutes. If you are short on time, cut the cream cheese into small cubes and spread them on a plate to speed up the process. Cold cream cheese causes lumpy filling that is nearly impossible to smooth out.
- ✓
Silicone mini muffin cups are a true game changer for this recipe. Unlike metal tins, silicone moulds allow you to flex and pop the bites out cleanly without any tearing or sticking. If you do not own a silicone tray, use standard cupcake liners pressed firmly into a metal tin instead.
- ✓
If erythritol gives you a noticeable cooling aftertaste, try swapping half the amount for powdered allulose. Allulose behaves very similarly to sugar, dissolves beautifully, has no aftertaste, and does not raise blood sugar levels, making it an excellent keto sweetener for smooth, creamy no-bake fillings.
- ✓
For the creamiest possible texture, remove the bites from the freezer and allow them to sit at room temperature for 3 to 5 minutes before eating. Straight from frozen they are firmer and more truffle-like, while slightly thawed they are softer and closer to a traditional chilled cheesecake. Both are delicious, it comes down to personal preference.
- ✓
Store finished bites in a single layer wherever possible, or place a sheet of parchment paper between layers if stacking in a container. This prevents the bites from fusing together in the freezer and makes it easy to grab one or two at a time without disturbing the rest of the batch.
Frequently Asked Questions
Variations
- •
Chocolate Peanut Butter Cup Bites
Add 2 tablespoons of unsweetened cocoa powder to the cheesecake filling for a rich chocolate peanut butter cup flavour. Increase the sweetener by half a tablespoon to compensate for the bitterness of the cocoa. Top with the sugar-free chocolate drizzle and a small sprinkle of flaky sea salt.
- •
Peanut Butter and Jelly Cheesecake Bites
Swirl one teaspoon of sugar-free raspberry or strawberry chia jam into the top of each bite before freezing for a keto-friendly peanut butter and jelly cheesecake experience. Look for jams sweetened with erythritol or monk fruit only.
- •
Crunchy Peanut Butter Bites
Use crunchy natural peanut butter instead of smooth in the filling, and stir in 2 tablespoons of roughly chopped roasted peanuts for an added textural contrast. Reduce the coconut cream by half a tablespoon to account for the extra thickness.
- •
Coconut Peanut Butter Cheesecake Bites
Add 2 tablespoons of unsweetened desiccated coconut to the almond flour crust mixture and fold 1 tablespoon of toasted coconut into the filling for a tropical twist. Finish with a sprinkle of toasted coconut on top before freezing.
Substitutions
- •Almond flour → Sunflower seed flour (A 1:1 substitution that keeps the recipe nut-free. Note that sunflower seed flour can react with baking soda and turn a greenish colour when baked, but since this is a no-bake recipe, that is not a concern here.)
- •Coconut oil (crust) → Melted unsalted grass-fed butter or ghee (Use the same quantity. Butter adds a richer, slightly more traditional cheesecake crust flavour and works well if you are not strictly dairy-free.)
- •Full-fat cream cheese → Dairy-free cream cheese (cashew or coconut-based) (Works well for a vegan or dairy-free version. Choose a full-fat variety and keep bites frozen for best texture as dairy-free alternatives tend to be slightly softer.)
- •Erythritol-monk fruit blend → Powdered allulose (Allulose behaves very similarly to sugar, dissolves smoothly, and has no aftertaste. Use the same quantity. Note that allulose is technically a carbohydrate but is not metabolised by the body, so it does not raise blood sugar or count toward net carbs.)
- •Natural peanut butter → Almond butter or sunflower seed butter (Both work as a 1:1 swap. Sunflower seed butter makes the recipe nut-free. Almond butter gives a slightly milder, nuttier flavour.)
- •Full-fat coconut cream → Full-fat sour cream or thick Greek yogurt (not dairy-free) (Use the same quantity. Sour cream adds a subtle tanginess that complements the cheesecake flavour well. Greek yogurt will add a small amount of extra protein.)
🧊 Storage
Store keto peanut butter cheesecake bites in an airtight container in the freezer for up to 6 weeks or in the refrigerator for up to 5 days. Place a sheet of parchment paper between layers if stacking to prevent the bites from sticking together. Do not store at room temperature as they will soften excessively.
📅 Make Ahead
These bites are an ideal make-ahead dessert. Prepare a full batch, freeze until solid, then transfer to a zip-lock freezer bag or airtight container. They are ready to serve within 5 minutes of removing from the freezer, making them perfect for meal prep, parties, or keeping on hand for sweet cravings throughout the week.
