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Keto Chocolate Covered Buttercream
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Keto Christmas Cake
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Keto Chocolate Creme Brulee
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⏲ ~16 min total · prep 11 · cook 5 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
Natural peanut butter separates in the jar. Stir it completely before measuring, or the filling breaks and turns oily around the beaten cream cheese.
A minute to combine, then another minute after the sweetener goes in. The finished filling should mound heavily off the beater and hold a soft peak; stop early and it slumps over the crusts.
Thirty minutes in the freezer, until the tops are firm to a light press and no longer tacky. Warm chocolate poured over soft filling sinks instead of sitting on top.
A thin zigzag from a spoon uses less chocolate and keeps each piece at the 2.0 net carbs listed. Dipping works, but the shell gets thick and the numbers climb.
An hour in the refrigerator sets the chocolate hard and firms the filling to a real cheesecake texture. Served sooner, they eat like frosting; served later, they eat like the real thing.
Twenty-five minutes of active work, and most of that is drizzling in a steady hand. Serve them cold, in their paper liners, the way they set best. Eighteen pieces from one batch means a tray for a crowd or a stash that lasts the week in the fridge. Coffee is the right drink alongside. At 2.0 net carbs a piece, two of them cost less than the apple anyone else is eating.
The refrigerator is where they live. In a covered container they keep three to four days with the shells intact, firm enough to travel in a lunch with an ice pack. They freeze well for two to three months; thaw them in the fridge rather than on the counter, where condensation dulls the chocolate. Stack layers with parchment between so the shells do not scuff. Let a piece sit out five minutes if you want the filling slightly softer.
Only if it has no added sugar, so read the label. Sweetened peanut butter pushes the carbs up and makes the filling heavy. Natural, stirred well, is what the recipe assumes.
Cold cream cheese or granulated sweetener, most likely. Soften the brick fully and use powdered erythritol, because granulated stays gritty no matter how long you beat it. Both problems show up in the first minute of mixing.
Press the crust into a small lined square pan, spread the filling over it, and chill the same way. Cut it cold into 18 squares. You lose the paper liners and gain speed.
Short microwave bursts, 20 seconds at a time, stirred between each. The teaspoon of coconut oil keeps it fluid enough to drizzle thin. If it stiffens anyway, add a little more oil rather than more heat.
For texture, yes. Chilled, the filling eats like cheesecake and the shell snaps. Warm, it slumps and the chocolate softens, so keep them refrigerated until serving and pack them cold if they travel.
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