These individual keto peppermint cheesecake desserts are served in cute sugar-free chocolate cups. They are perfect for parties.
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.
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.