Are you craving a rich, indulgent dessert that aligns with your keto lifestyle? Look no further than these delightful Mini Keto “Snickers” Cheesecakes! These individual-sized treats feature a no-bake crust and filling, topped with a delectable caramel and peanut topping. This guide will walk you through every step of the process to create these mouthwatering desserts.

The Perfect Keto Chocolate Crust

Ingredients for the Crust

Almond Flour: ⅓ cup (or any nut or seed flour of your choice)

Powdered Sweetener: 2 tablespoons of Swerve

Cocoa Powder: 1 ½ tablespoons

Salt: ⅛ teaspoon

Melted Butter: 1 ½ tablespoons

Crafting the Crust

Start by preparing your crust ingredients. Almond flour is the base, providing a nutty flavor and perfect texture for a keto-friendly crust. If you prefer a nut-free option, sunflower seed flour works just as well. Combine the almond flour, powdered sweetener, cocoa powder, and salt in a medium bowl. Mix these dry ingredients thoroughly to ensure even distribution.

Next, pour in the melted butter. Stir until the mixture clumps together, forming a dough-like consistency. This process is crucial as it binds the dry ingredients, making them easy to press into the muffin cups. Prepare a standard muffin pan by lining it with 6 parchment or silicone muffin cups. Evenly divide the crust mixture among the cups and press firmly into the bottom to create a solid base. Set aside as you prepare the filling.

Creamy and Rich Cheesecake Filling

Ingredients for the Filling

Cream Cheese: 6 ounces, softened

Natural Peanut Butter: 2 tablespoons

Powdered Sweetener: 6 tablespoons of Swerve

Heavy Whipping Cream: 3 tablespoons, at room temperature

Vanilla Extract: ½ teaspoon

Preparing the Filling

Ensure your cream cheese is properly softened; this is essential for achieving a smooth and creamy texture. In a mixing bowl, beat the softened cream cheese and natural peanut butter together until they are well combined and smooth. The peanut butter not only enhances the flavor but also provides additional structure to the cheesecake filling.

Gradually add the powdered sweetener, heavy whipping cream, and vanilla extract to the mixture. Continue beating until the filling is well-combined, smooth, and slightly fluffy. This process incorporates air into the filling, giving it a light and airy texture.

Once your filling is ready, spoon it over the prepared crusts in the muffin cups. Fill each cup almost to the top, leaving a bit of space for the toppings. Use the back of a spoon to press the filling down and smooth the tops with a wet finger to eliminate any peaks or uneven surfaces. Freeze the filled cups until firm, which typically takes about 4 hours.

Creating the Irresistible Caramel Peanut Topping

Ingredients for the Topping

Salted Peanuts: ¼ cup, chopped

Butter: 2 tablespoons

Swerve Brown: 1 ½ tablespoons

BochaSweet or Allulose: 1 ½ tablespoons

Heavy Cream: 3 tablespoons

Xanthan Gum: ⅛ teaspoon

Making the Topping

Begin by chopping the salted peanuts and setting them aside. These will be sprinkled on top of the cheesecakes to add a delightful crunch. For the caramel sauce, combine the butter, Swerve Brown, and BochaSweet or allulose in a small saucepan over medium heat. Stir continuously as the mixture comes to a boil, ensuring it doesn’t burn. Allow it to cook for about 3 minutes until it thickens slightly.

Remove the saucepan from the heat and carefully add the heavy cream. The mixture will bubble vigorously, so be cautious. Sprinkle in the xanthan gum while whisking vigorously to prevent clumps. Let the caramel sauce cool for about 10 minutes, allowing it to thicken further.

Once cooled, sprinkle the chopped peanuts over the frozen cheesecakes. Spoon the caramel sauce over the tops, ensuring each cheesecake gets a generous amount. Return the cheesecakes to the freezer for another 30 minutes to allow the topping to set properly.

Adding the Final Touch – Chocolate Drizzle

Ingredients for the Drizzle

Sugar-Free Dark Chocolate: ½ ounce, chopped

Coconut Oil: ½ teaspoon

Preparing the Chocolate Drizzle

The final step is to add a rich chocolate drizzle to your cheesecakes. Place the chopped sugar-free dark chocolate and coconut oil in a microwave-safe bowl. Melt the mixture in the microwave, using 30-second increments and stirring in between, until smooth and fully melted.

Remove the cheesecakes from the freezer and peel off the muffin liners. Drizzle the melted chocolate over each cheesecake, adding a finishing touch that not only looks beautiful but also enhances the flavor. Serve these delectable mini cheesecakes cold for the best texture and taste.

Storing Your Keto Mini Snickers Cheesecakes

To maintain their freshness and flavor, store these mini cheesecakes in the refrigerator. They can last up to 5 days, making them a perfect make-ahead dessert for special occasions or just to satisfy your sweet tooth any time.