Keto Peppermint Cheesecake Chocolate Cups
These individual keto peppermint cheesecake desserts are served in cute sugar-free chocolate cups. They are perfect for parties.
Servings 12 cups
Calories 375kcal
Equipment
- Microwave-safe bowl
- Mini Muffin Tin
- Mini Cupcake Liners
Ingredients
- 1 cup Lily's Baking Chips
- 1 tbsp Coconut Oil
- 6 ounces Cream Cheese softened
- 2 tbsp Sour Cream
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 1/2 tsp Vanilla Extract
- 3 tbsp Crushed Sugar-Free peppermint candies
Instructions
- Place the baking chips and coconut oil in a bowl that is microwave safe. Heat the chocolate at 30-second intervals until melted and well combined.
- Fill 12 sections of a mini muffin tin with mini cupcake liners.
- Pour the chocolate into the cupcake liners until they are about ⅓ of the way full.
- Place the tray in the fridge to allow the chocolate to set.
- In a mixing bowl, combine the cream cheese, sour cream, Swerve sweetener and vanilla extract. Beat until smooth and creamy.
- Fill the cupcake liner the rest of the way full with the cheesecake mixture.
- Sprinkle some crushed sugar free peppermint candies on top, and chill in the fridge for several hours until set.
Notes
Calories: 375 Per Cup
Net Carbs: 2 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 2 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.