Ingredients:

  • 1 cup (115g) Almond Flour, finely ground
  • ¼ cup (30g) Unsweetened Cocoa Powder (high quality)
  • ¼ cup (50g) Granulated Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • ½ teaspoon Diamond Crystal Kosher Salt
  • 5 Tablespoons (70g) Unsalted Butter, melted
  • 16 ounces (450g) Cream Cheese, full-fat, softened to room temperature
  • ½ cup (100g) Powdered Keto Sweetener
  • 1 teaspoon Vanilla Extract
  • ½ cup (120ml) Heavy Whipping Cream (cold)
  • 4 Tablespoons (56g) Unsalted Butter (for caramel)
  • ¼ cup (60ml) Heavy Whipping Cream (for caramel)
  • ⅓ cup (80g) Brown Sugar Keto Sweetener (for caramel)
  • ½ cup (130g) Natural Peanut Butter, smooth
  • 1 teaspoon Vanilla Extract (for caramel)
  • ¾ cup (90g) Dry Roasted Peanuts, lightly salted, chopped
  • ½ cup (85g) Sugar-Free Chocolate Chips (for drizzle)
  • 1 teaspoon Coconut Oil or Cocoa Butter (optional, for thinning)

Instructions:

  1. Prep the Tin: Line the 12-cup muffin tin cups with paper liners. Set aside.
  2. Make the Crust: In a medium bowl, combine almond flour, cocoa powder, granulated sweetener, and salt. Stir well. Pour in the melted butter and mix until thoroughly combined and resembling wet sand.
  3. Press and Chill: Distribute the mixture evenly among the 12 liners (approx. 1 Tablespoon per cup). Firmly press the crust down using the bottom of a small glass. Freeze for 10 minutes while preparing the filling.
  4. Whip the Base: Using an electric mixer, beat the softened cream cheese and powdered sweetener until completely smooth (about 2 minutes). Add the vanilla extract.
  5. Whip the Cream: In a separate, clean bowl, whip the cold heavy cream until medium-stiff peaks form.
  6. Fold: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Do not overmix.
  7. Layer 1 (Filling): Divide the cheesecake filling evenly over the chilled crusts (approx. 2-3 Tablespoons per cup). Refrigerate for at least 1 hour to allow the filling to set slightly.
  8. Start the Caramel: In a small saucepan, melt the 4 Tbsp butter over medium heat. Add the brown keto sweetener and heavy cream. Bring to a gentle simmer, stirring constantly for 3–4 minutes until slightly thickened and it coats the back of a spoon.
  9. Finish Caramel Base: Remove the pan from the heat. Stir in the peanut butter and vanilla extract until completely smooth. Let cool for 5 minutes.
  10. Add Nuts: Fold the chopped peanuts into the cooled caramel mixture.
  11. Layer 2 (Topping): Spoon the peanut-caramel topping evenly over the set cheesecake filling. Gently spread the layer. Refrigerate the cheesecakes for a minimum of 4 hours, or preferably overnight, until firm.
  12. Make the Drizzle: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second bursts, stirring until smooth and glossy.
  13. Serve: Remove the chilled cheesecakes from the tin and peel away the paper liners. Drizzle the melted chocolate over the top of each cheesecake and allow the drizzle to set before serving.