RECIPE:

You need
8 oz cream cheese, softened
1/4 cup powdered erythritol
1 tsp vanilla extract
1/4 cup heavy whipping cream
1/4 cup peanut butter
3/4 cup Lily’s Sugar Free chocolate
2 tsp coconut oil

Preparation

– mix well the cream cheese, erythritol,and heavy whipping cream
– add peanut butter and vanilla extract
– mix and set aside
– melt the chocolate
– mix the chocolate mix with coconut oil
– take silicone cups by your choice
– brush them with chocolate mixture
– put them in freezer for 5 minutes
– again brush them with chocolate mixture
– freeze for 10 more minutes
– put a couple spoonfuls of cheesecake fluff into the cups
– freeze for 15 minutes
– top the silicon cups with chocolate to cover cheesecake fluff
– again put them in the freezer for 20 minutes or refrigerate for 1 hour
– serve and enjoy .

Note:
– keep them in the fridge
– always use a natural peanut butter with no added sugar

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KETO PEANUT BUTTER CHEESECAKE BITES

Stay happy and healthy …

http://www.creativepeoplediy.org/wp-content/uploads/2018/04/keto-peanut-butter-cheesecake-bites-3-683x1024-683x1024.pnghttp://www.creativepeoplediy.org/wp-content/uploads/2018/04/keto-peanut-butter-cheesecake-bites-3-683x1024-150x150.pngCreative People DiyFood ArtRECIPE:You need 8 oz cream cheese, softened 1/4 cup powdered erythritol 1 tsp vanilla extract 1/4 cup heavy whipping cream 1/4 cup peanut butter 3/4 cup Lily’s Sugar Free chocolate 2 tsp coconut oilPreparation- mix well the cream cheese, erythritol,and heavy whipping cream - add peanut butter and vanilla extract - mix and set aside - melt the chocolate -..."Creativity is intelligence having fun "-Albert  Einstein