Peanut Butter Cheesecake Dibs

Remember the Cheesecake Dibs I created? Add all that creamy yumminess and add peanut butter flavor to it, and you have these wonderful little treats perfect for Easter. I always did love those Reese's Peanut butter eggs. These are not quite as peanutty, but very good...and low carb legal!

I make mine in that special little pan, but any mini cupcake pan would do fine. I like them best when they are just a little bit frozen still. See the ice crystals in the photo? That is what makes them the most like the Dibs Ice Cream Bites. They are just chilled or room temperature too, as long as it is not too hot. The coconut oil tends to melt onto your fingers too much.

On my last post, my incredibly talented baker friend, Jennifer, said she had some trouble getting the erythritol to not be gritty. I have had a problem with that myself in other recipes, even though I used the powdered version. I will share something I learned that is helpful, and I hope it works for you. I read on Low Carb Friends that you can melt erythritol into a simple syrup. I tried it with a teaspoon of vanilla on my stovetop and it worked well. I then stirred that into my frozen yogurt mixture and it worked like a dream. Absolutely smooth!

I thought yesterday, I would try the same technique with the powdered xylitol. While it did melt, I may have let it get too hot, or something else is chemically different, and it behaved differently. The sweetener formed into a mass that would not mix in with the coconut oil and cocoa. I had to throw away the sticky sweet lump. Then I just added some liquid stevia to sweeten the remaining coconut bark. At this point, I would recommend not trying to melt Ideal sweetener, but it may have just been "my bad." That was the end of that bag, so I will probably just keep using the erythritol I tried in the original recipes. I think it also helped the coconut bark coat better. These seemed to make a thinner coating than my first batches. Sweetening low carb treats sometimes requires the assistance of a food chemist!

Peanut Butter Cheesecake Dibs

16 ounces cream cheese
2 eggs
1/2 cup natural peanut butter
1 cup powdered xylitol or 1 1/4 cup erythritol

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1/2 cup coconut oil
3 Tablespoons cocoa powder
1/4 cup powdered erythritol (or to taste with any combination of sweeteners)

Bring cream cheese to room temperature. Beat cream cheese and eggs. Add in peanut butter and sweetener. Poor into special baking mold or use mini muffin cups. Bake for 15-20 minutes at 325 degrees.

Remove from oven and let cool. Place in the freezer for at least 2 hours. When ready to dip, first prepare chocolate coating. In a ceramic mug or small bowl, melt coconut oil and then stir in cocoa powder and sweetener. Remove the frozen cheesecakes from their pan. Using tongs, dip each frozen bite into melted chocolate mixture. Set on foil to firm up. Eat frozen for an ice creamlike treat, or eat chilled for a cheesecake treat. Either way is great! My tray makes two batches, or 48 dibs.

24 servings (2 pieces)  143 calories   2.7 net carbs



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