Instant Pot Keto Peanut Butter Cheesecake Bites

James Stefiuk

Ingredients

16 ounces cream cheese, softened

1 cup powdered erythritol

1⁄2 cup peanut flour

1⁄4 cup sour cream

2 teaspoons vanilla

2 eggs

2 cups water

1⁄4 cup low-carb chocolate chips

1 tablespoon coconut oil

Preparation

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. silicon cupcake molds. Cover with foil. Pour water into Instant Pot® and place trivet 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.

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About

"These mini cheesecakes are the perfect size for a family dessert. They’re super creamy and so easy to make that the kids can even help. Cheesecake is one of my favorite keto desserts because it can take on so many flavors and forms. You don’t have to feel restricted when you’re eating something this delicious!" ~ Sam Dillard

Excerpted from The I Love My Instant Pot® Keto Diet Recipe Book: From Poached Eggs to Quick Chicken Parmesan, 175 Fat-Burning Keto Recipes by Sam Dillard (HeyKetoMama) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Interior images by James Stefiuk.

CALORIES: 290 FAT: 22.8 grams / PROTEIN: 7.0 grams / SODIUM: 234 grams / FIBER: 1.1 grams / CARBOHYDRATES: 26.5 grams / NET CARBOHYDRATES: 6.5 grams / SUGAR: 2.5 grams / SUGAR
ALCOHOL: 18.9 grams