Peanut Butter Cheesecake Bites
15-30 min, 8 servings, coconut oil, contributed, cook 15 min, cream cheese, dessert, easy, eggs, I Love My Instant Pot Keto Diet by Sam Dillard, keto, low carb, low-carb chocolate chips, modern, peanut flour, powdered erythritol, prep 10 min, pressure cook, sour cream, vanilla extract
Ingreadient
- 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
Direction
- 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.
