Spread the love

Keto Butterfinger Cheesecake Cups Low Carb

Get ready for the BEST keto Butterfinger candy cheesecake cups.

Delicious low carb Butterfinger candy cheesecake cup recipe.

Easy cheesecake cups with this no bake recipe.

Make homemade low carb cheesecake that everyone will love.

Great for low carb desserts, low carb snacks or keto treats.

If you love Butterfinger candy bars and cheesecake you will love these keto Butterfinger cheesecake bites.

Make no bake cheesecake cups in muffin tins.

You can’t go wrong with this low carb cheesecake recipe.

Simple and quick cheesecake for ketogenic diet.

Enjoy this chocolate crust Butterfinger cheesecake cups today.

Learn how to make the BEST low carb keto Butterfinger candy cheesecake cups now.

❤️ Check out these other ❤️

How To Make Keto Butterfinger Cheesecake Cups Low Carb

Place the baking chips and the coconut oil into a bowl that is microwave safe.

Heat the mixture at 30 second intervals until completely melted and combined.

Add a layer of the chocolate to the bottom of 8 sections of a muffin tin that have been lined with cupcake liners.

Reserve a bit of the chocolate to garnish when finished if desired.

Place the tray to the freezer to allow the chocolate to set for 15 minutes.

Mix together the ingredients

for the peanut butter mixture,

and layer it in each of the 8 sections of the muffin tin over the chocolate.

Blend together the ingredients for the cheesecake layer,

and smooth it on top of the peanut butter layer in the muffin tin sections.

Place the tray into the freezer until the cheesecake layer has hardened and set.

Remove the cheesecake cups from the muffin tin, drizzle with chocolate and top with chopped peanuts if desired.

Keto Butterfinger Cheesecake Cups

Get ready for the BEST keto Butterfinger candy cheesecake cups.

For the chocolate layer:

For the peanut butter layer:

For the cheesecake layer:

Place the baking chips and the coconut oil into a bowl that is microwave safe. Heat the mixture at 30 second intervals until completely melted and combined.
Add a layer of the chocolate to the bottom of 8 sections of a muffin tin that have been lined with cupcake liners. Reserve a bit of the chocolate to garnish when finished if desired. Add the tray to the freezer to allow the chocolate to set for 15 minutes.
Mix together the ingredients for the peanut butter mixture, and layer it in each of the 8 sections of the muffin tin over the chocolate.
Blend together the ingredients for the cheesecake layer, and smooth it on top of the peanut butter layer in the muffin tin sections. Place the tray into the freezer until the cheesecake layer has hardened and set.
Remove the cheesecake cups from the muffin tin, drizzle with chocolate and top with chopped peanuts if desired.
Calories: 296kcalCarbohydrates: 11gProtein: 7gFat: 27gFiber: 5g
Net Carbs: 4
DID YOU MAKE THIS RECIPE?Let me know I’d love to see it! Please Share @kimspireddiy and tag #kimspireddiy – Please Leave A Rating

I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.

Do Not Forget To Pin! So you can come back and make this tasty keto Butterfinger candy cheesecake cups recipe!

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.

This content was originally published here.