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Low-Carb Peanut Butter Cheesecake Squares


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: about and hour and 10 min
  • Yield: 12-16 squares 1x
  • Diet: Gluten Free

Description

*Each small square has 4.8 net carbs

*Swerve has zero net carbs


Scale

Ingredients

Graham Crust

PB Cheesecake Filling

  • 2.5 eight ounce packages of softened cream cheese (That’s 2 and a half packages) (Kite Hill for dairy-free)
  • 1/4 cup full fat coconut milk (Cream if preferred)
  • 3/4 cup peanut butter, smooth and unsweetened (Smooth almond butter if peanuts are a no-go)
  • 1 tablespoon melted butter
  • 1 tablespoon vanilla extract
  • 3/4 cup + 1 tbsp Swerve Confectioner Sugar Replacement
  • 1.5 teaspoons gelatin
  • 2 eggs

Easy Chocolate Topping (Optional)

  • 1 bag Lily’s sugar-free chocolate chips–milk or dark chocolate. Or melt down your favorite sugar-free chocolate bars or chips.
  • 2.5 tablespoons coconut oil

Instructions

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  7. Pour chocolate over cooled and set cheesecake and place in the freezer for 10 minutes to set. Run a knife under hot water, dry and then use it to cut slowly through your top chocolate layer–cut into slices, serve + enjoy! (Please be careful when drying your knife with a hand towel!)
  8. Store leftovers in an airtight container and refrigerate. Can be frozen.

  • Category: Low-Carb
  • Method: Baking
  • Cuisine: Cheesecake

Keywords: gluten-free, grain-free, keto, low-carb, peanut butter, cheesecake, birthday cake, dairy-free, cheesecake squares