Keto Snickers Cheesecake Cups
Super yummy keto Snickers cheesecake cups.
Easy low carb cheesecake recipe you will want to make today.
Simple and delicious keto cheesecake recipe to please any crowd.
This no bake keto cheesecake will be a recipe you want to keep close by.
Homemade cheesecake that is no bake and tasty.
Sugar free, gluten free cheesecake cups inspired by Snickers candy.
If you love Snickers candy bars and cheesecake this is the recipe for you.
Perfect for low carb desserts, keto snacks or sweet little treat for those mid afternoon cravings.
No need to buy store bought cheesecake when you can make DIY cheesecake.
Get ready to mix up the best low carb keto no bake Snickers cheesecake cups.
✔️Check out these other
Keto Dessert Recipes
Keto 4 Ingredient Chocolate Cookies
Keto 3 Ingredient Peanut Butter Mug Cake
How To Make Keto Snickers Cheesecake Cups
Combine the ingredients for the cookie crust layer,
and press into the bottom of 8 sections of a muffin tin lined with cupcake liners.
Top the cookie layer in each cupcake liner with a tablespoon of caramel sauce
and a sprinkling of chopped peanuts. Place the tray into the freezer to set for one hour.
Place the ingredients for the cheesecake layer into a mixing bowl,
and beat on high until smooth and creamy.
Fill the cupcake liners the rest of the way full with the cheesecake mixture.
Return the tray to the freezer to set for a minimum of four hours.
Remove the cheesecake cups, and drizzle with sugar free chocolate and caramel sauces as well as chopped nuts before serving.
Enjoy
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Keto Snickers Cheesecake Cups
Ingredients
For the cookie layer:
- 1 C. Almond flour
- 4 Tbsp. Coconut oil melted
- ¼ C. Cocoa powder unsweetened
- 1 tsp. Vanilla extract
- ¼ C. Swerve confectioners sugar substitute
For the cheesecake layer:
- 6 oz. Cream cheese softened
- ¼ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- ¼ C. Swerve confectioners sugar substitute
For the caramel layer:
- 8 Tbsp. Sugar free caramel sauce
- ¼ C. Chopped peanuts
For garnish:
- Sugar free chocolate and caramel sauce
- Chopped nuts
Instructions
- Combine the ingredients for the cookie crust layer, and press into the bottom of 8 sections of a muffin tin lined with cupcake liners.
- Top the cookie layer in each cupcake liner with a tablespoon of caramel sauce and a sprinkling of chopped peanuts. Place the tray into the freezer to set for one hour.
- Place the ingredients for the cheesecake layer into a mixing bowl, and beat on high until smooth and creamy.
- Fill the cupcake liners the rest of the way full with the cheesecake mixture.
- Return the tray to the freezer to set for a minimum of four hours.
- Remove the cheesecake cups, and drizzle with sugar free chocolate and caramel sauces as well as chopped nuts before serving.
Nutrition
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