Peanut Butter Cheesecake Bites


  • 16 ounces cream cheese
  • 1 cup powdered erythritol
  • 1/2 cup peanut flour
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 eggs
  • 1/4 cup low-carb chocolate chips
  • 1 tbsp coconut oil
  • In large bowl, beat cream cheese and erythritol until smooth. Gently fold in peanut flour, sour cream, and vanilla. Fold in eggs slowly until combined.
  • Pour batter into four 4-inch springform pans or silicone cupcake molds. Cover with foil. Pour 2 cups of water into Instant Pot and place steam rack in pot.
  • Carefully lower pan into pot. Press the Cake button and press the Adjust button to set heat to More. Set time for 15 minutes. When timer beeps, allow a full natural release. Carefully lift cups from Instant Pot and allow to cool completely before refrigerating.
  • In small bowl, microwave chocolate chips and coconut oil for 30 seconds and whisk until smooth. Drizzle over cheesecakes. Chill in fridge.
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