Peppermint Chocolate No Bake Keto Cheesecake Bites Recipe

With a cool and creamy peppermint cheesecake filling and a sugar free chocolate cookie crust, people won’t know these Peppermint Chocolate No Bake Keto Cheesecake Bites are low carb unless you tell them!

Course Dessert

Cuisine American

Prep Time 30 minutes

Servings bites

Calories 276kcal

Author Faith

Ingredients

Chocolate Crust:

1 cup almond flour toasted (see Note)
2 1/2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons Swerve Confectioners
1 pinch salt
4 tablespoons unsalted butter melted
1/2 teaspoon pure vanilla extract
10 drops liquid stevia

Peppermint Cheesecake:

8 oz cream cheese at room temperature
6 tablespoons unsalted butter at room temperature
6 tablespoons Swerve Confectioners
10 drops liquid stevia
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure peppermint extract
1/2 cup Vital Proteins Collagen Peptides

Other:

2 oz 90% dark chocolate melted
Sugar-free peppermint candies for garnish (optional)

US Customary - Metric

Instructions

For the Chocolate Crust:

Mix together the almond flour, cocoa powder, powdered erythritol, and salt in a medium bowl. Stir in the butter, vanilla and liquid stevia.
Line the bottom and sides of a 9 by 5-inch loaf pan with parchment paper so it hangs over all 4 sides (so you can lift out the cheesecake later. Transfer to the fridge to chill for 10 minutes.

For the Peppermint Cheesecake:

Beat together all ingredients, and pour the filling onto the crust. Refrigerate until fully chilled, about 8 hours in the fridge or 4 hours in the freezer.

To Finish:

Cut the cheesecake into 8 bars and drizzle the melted chocolate on top. Garnish with peppermint candies, if desired.

Notes

Net Carbs: 3g per serving

How to Toast Almond Flour: Add the almond flour to a nonstick skillet over medium heat and cook until light golden brown, about 5 to 6 minutes, stirring frequently.

Nutrition