Keto Cheesecake Cups: Chocolate Peanut Butter & Banana

This light yet satisfying dessert is topped with a melt-in-your-mouth banana cream that will have you going back for seconds.
Keyword Banana, Chef Taffiny Elrod, Chocolate Peanut Butter
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Chill Time 1 hour

Yields:

6 servings

Ingredients:

  • 1 1/2 cups heavy cream divided
  • 1 serving Banana Keto Chow
  • 2 cups sour cream divided
  • 2 Tbsp. powdered erythritol divided (optional)
  • 8 oz. cream cheese softened
  • 1 serving Chocolate Peanut Butter Keto Chow
  • Crushed roasted peanuts or other nuts for garnish optional
  • Sugar-free dark chocolate shavings for garnish optional

Directions:

  • In a large mixing bowl, whip one cup of the heavy cream with an electric mixer until soft peaks form.
  • Sprinkle the Banana Keto Chow over the whipped cream and whip on low speed to incorporate, then whip on high speed until stiff.
  • Add one cup of the sour cream to the bowl; whip on medium speed until the sour cream is incorporated and the mixture is light and fluffy. Taste mixture and add up to one tablespoon of powdered erythritol to sweeten, if desired.
  • In another large mixing bowl, whip the cream cheese until light and fluffy.
  • Add the Chocolate Peanut Butter Keto Chow and the remaining 1/2 cup heavy cream and whip on low speed until well mixed, then increase to high and whip until light.
  • Add the remaining cup of sour cream to the bowl and blend it into the mixture on medium speed.
  • Taste the mixture and add up to one tablespoon of powdered erythritol to sweeten, if desired.
  • Divide the Chocolate Peanut Butter mixture between six 8-oz. serving dishes, evenly filling the bottom of the dishes.
  • Evenly spread the prepared Banana Cream over the Chocolate Peanut Butter cheesecake layer in each dish.
  • Garnish the top of each dish with crushed peanuts and chocolate shavings if desired.
  • Cover the dishes and refrigerate at least one hour before serving.
  • Store refrigerated, tightly wrapped for up to three days.
Nutrition Facts
Chocolate Peanut Butter Banana Cheesecake Cups
Serving Size
 
1 cup (194 grams or 6.8 oz per serving)
Amount per Serving
Calories
545.76
% Daily Value*
Fat
 
48.51
g
75
%
Saturated Fat
 
30.9
g
193
%
Trans Fat
 
1.18
g
Polyunsaturated Fat
 
1.49
g
Monounsaturated Fat
 
8.78
g
Cholesterol
 
162.75
mg
54
%
Sodium
 
457.26
mg
20
%
Potassium
 
657.09
mg
19
%
Carbohydrates
 
14.34
g
5
%
Fiber
 
2.4
g
10
%
Sugar
 
6.15
g
7
%
Sugar Alcohol
 
5
g
Net Carbs
 
6.94
g
Protein
 
16.25
g
33
%
Vitamin A
 
2162.1
IU
43
%
Vitamin C
 
40.36
mg
49
%
Calcium
 
374.27
mg
37
%
Iron
 
59.95
mg
333
%
* Percent Daily Values are based on a 2000 calorie diet.
cheesecake cups
cheesecake cups

Ingredients:

  • 1 1/2 cups heavy cream divided
  • 1 serving Banana Keto Chow
  • 2 cups sour cream divided
  • 2 Tbsp. powdered erythritol divided (optional)
  • 8 oz. cream cheese softened
  • 1 serving Chocolate Peanut Butter Keto Chow
  • Crushed roasted peanuts or other nuts for garnish optional
  • Sugar-free dark chocolate shavings for garnish optional
Nutrition Facts
Chocolate Peanut Butter Banana Cheesecake Cups
Serving Size
 
1 cup (194 grams or 6.8 oz per serving)
Amount per Serving
Calories
545.76
% Daily Value*
Fat
 
48.51
g
75
%
Saturated Fat
 
30.9
g
193
%
Trans Fat
 
1.18
g
Polyunsaturated Fat
 
1.49
g
Monounsaturated Fat
 
8.78
g
Cholesterol
 
162.75
mg
54
%
Sodium
 
457.26
mg
20
%
Potassium
 
657.09
mg
19
%
Carbohydrates
 
14.34
g
5
%
Fiber
 
2.4
g
10
%
Sugar
 
6.15
g
7
%
Sugar Alcohol
 
5
g
Net Carbs
 
6.94
g
Protein
 
16.25
g
33
%
Vitamin A
 
2162.1
IU
43
%
Vitamin C
 
40.36
mg
49
%
Calcium
 
374.27
mg
37
%
Iron
 
59.95
mg
333
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • In a large mixing bowl, whip one cup of the heavy cream with an electric mixer until soft peaks form.
  • Sprinkle the Banana Keto Chow over the whipped cream and whip on low speed to incorporate, then whip on high speed until stiff.
  • Add one cup of the sour cream to the bowl; whip on medium speed until the sour cream is incorporated and the mixture is light and fluffy. Taste mixture and add up to one tablespoon of powdered erythritol to sweeten, if desired.
  • In another large mixing bowl, whip the cream cheese until light and fluffy.
  • Add the Chocolate Peanut Butter Keto Chow and the remaining 1/2 cup heavy cream and whip on low speed until well mixed, then increase to high and whip until light.
  • Add the remaining cup of sour cream to the bowl and blend it into the mixture on medium speed.
  • Taste the mixture and add up to one tablespoon of powdered erythritol to sweeten, if desired.
  • Divide the Chocolate Peanut Butter mixture between six 8-oz. serving dishes, evenly filling the bottom of the dishes.
  • Evenly spread the prepared Banana Cream over the Chocolate Peanut Butter cheesecake layer in each dish.
  • Garnish the top of each dish with crushed peanuts and chocolate shavings if desired.
  • Cover the dishes and refrigerate at least one hour before serving.
  • Store refrigerated, tightly wrapped for up to three days.

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