Peanut Butter Cheesecake Bites

By: I Love My Instant Pot Keto Diet by Sam Dillard

Peanut Butter Cheesecake Bites
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 8 servings, coconut oil, contributed, cook 15 min, cream cheese, dessert, easy, eggs, keto, low carb, low-carb chocolate chips, modern, peanut flour, powdered erythritol, prep 10 min, pressure cook, sour cream, vanilla extract

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
8 servings
Ingredients
  • 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
Instructions
  • 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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