Low-Carb Peanut Butter Cheesecake
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Description
This crustless cheesecake is delicious, and perfect for those watching their sugar intake or following a special, low-carb diet.
Ingredients
- baking spray
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1 cup peanut butter
- 1 cup granular sucralose sweetener (such as Splenda®)
- 3 eggs
- 1 tablespoon vanilla extract
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Spray 6 ramekins with baking spray.
- 2. Combine cream cheese, peanut butter, and sweetener in a medium bowl; beat with an electric mixer until thoroughly combined. Add eggs and vanilla and beat until well blended. Use a spatula to divide batter evenly amongst the prepared ramekins.
- 3. Bake in the preheated oven until tops are lightly browned, about 20 minutes. Allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
Nutrition Facts
serving: 6 mini cheesecakes
calories: 380.4 kcal
carbohydrates: 12.6 g
protein: 17.6 g
saturated fat: 9.4 g
cholesterol: 103 mg
sodium: 340.5 mg
fiber: 2.6 g
sugar: 4.5 g
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