Low-Carb Chocolate Peanut Butter Cheesecakes
- 16 ounces cream cheese, softened
- 3/4 cup sugar-free peanut butter
- 3/4 teaspoon liquid stevia
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
- 2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
- 3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
- 4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
- 5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.
cream cheese, sugar, liquid stevia, eggs, cocoa, vanilla
Taken from www.food.com/recipe/low-carb-chocolate-peanut-butter-cheesecakes-411427 (may not work)