Peanut Butter Cheesecake Bites
By: I Love My Instant Pot Keto Diet by Sam Dillard
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8 servings
16 ounces cream cheese softened
1 cup powdered erythritol
1/2 cup peanut flour
1/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup low-carb chocolate chips
1 tablespoon coconut oil
- 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.