With only 5 ingredients, these low carb peanut butter cheesecake bars will make the entire family sing with delight!

Before scrolling down to the recipe, be sure to read my easy tips for making your recipes low carb, keto friendly and delicious.

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QUESTION TIME: Who loves cheesecake?

I must be honest – cheesecake is my ultimate dessert indulgence. If I am celebrating a birthday or having a date night at a restaurant, my eyes go directly to the dessert menu. I past the chocolate cake and tiramisu and look for the cheesecake selections. Trust me, I am not just stuck on the dessert menu, I love basic no bake style cheesecakes and amazing full baked from scratch cheesecakes. Simply put, I love the creamy feel of this amazing dessert dish. 

The best part about my love of cheesecake? Mr. Skinny Louisiana also shares my love of cheesecake AND my sweet daughter loves this dessert. Anytime I am making a dessert in the Skinny Louisiana kitchen, she will say ‘Is this a cheesecake momma?’ (Christian – my son – does not share the love of cheesecake.) She especially loves our Low Carb King Cake Cheesecake Bars.

Yes, I realize cheesecake is full of carbs, sugar, and carbs, and it is time to take this classic dessert to the drawing board and give it a low carb, Skinny Louisiana makeover. 

The result is an amazing low carb, keto friendly (see modifications below) dessert you and the family are sure to love.

Where to Shop for Low Carb Ingredients

Before I go over ingredients, know the items used in this recipe can be found at many of your local supermarkets and Drug Emporium. Many of you know my love of Drug Emporium stores. Not only does Drug Emporium have amazing prices (often the cheapest in town), I work with this amazing company in putting on Low Carb Food Demonstrations and product selection for shelves. All my items in the recipes are from Drug Emporium. For a full list of Drug Emporium store locations, click here.  No Drug Emporium in your town? No worries, I have the links for where to purchase online!

Ingredients in our Low Carb Peanut Butter Cheesecake Bars

• Peanut Butter (keto can use almond butter)
• Swerve granular sugar replacer
• Eggs
• Light cream cheese (keto can use full fat)
• Vanilla Extract

Low Carb Ingredients in our Low Carb Peanut Butter Cheesecake Bars

Sugar

Sugar is used to add sweetness to our dessert recipes. While a spoonful of sugar may help the medicine go down, at 4 grams of carbs per teaspoon, a low carb sugar alternative is needed. One of my favorite sugar replacers is Swerve. Swerve is a keto friendly, diabetic friendly sugar replacer and taste amazing. Kick those old blue and pink packets good-bye and pick up this New Orleans product. In this recipe we used Swerve granular sugar replacer.

Swerve granular is an amazing keto sugar replacer in baked goods, and is a non GMO sugar replacer. Personally, I love the fact Swerve is a 1:1 sugar replacer. For example, if your favorite cheesecake (or dessert recipe) calls for 1 cup of sugar, you would use 1 cup of Swerve granular sugar replacer.

Can’t find Swerve at your store? It’s always available online!

Cream Cheese

While my fabulous keto friends will keep the full-fat versions of cream cheese (please do if you are following keto), I used a light cream cheese to keep the calories down in this dish (yes, I look at calories). No fear, light cream cheese does not have any added sugar. Light cream cheese is a healthy alternative to cream cheese with 35 calories tablespoon compared to 51 calories in 1 tablespoon of cream cheese.

Peanut Butter

Not all peanut butters are equal! While many of us love peanut butter as a snack, we have to be very careful in the type we select. Many of our peanut butters have added sugars (think of those fun flavors we see at the store). Take a look at the label and compare looking for a product with no added sugar. For a keto friendly dish, use almond butter, again, still double check those labels.

Eggs

We love eggs in the Skinny Louisiana kitchen. Eggs offer us an amazing source of protein with zero carbs.

How to Make Low Carb Peanut Butter Cheesecake Bars

Preheat oven.

Preheat oven to 350 degrees.

Line 9 x 5 loaf pan with non stick aluminum foil.

Grab 2 bowls and your hand mixer.

In one bowl, combine peanut butter (or almond butter for keto), Swerve granular sugar, vanilla extract, and 1 egg. Beat with a hand mixer for 2 minutes. Place aside. In a separate bowl, combine light cream cheese (or full fat for keto), Swerve granular sugar, egg, and vanilla extract. Beat with a hand mixer for 2 minutes.

Grab your non-stick cooking spray.

Spray pan with non stick cooking spray (yes, I still spray even though I line with non stick aluminum foil.

Make your layers.

Pour peanut butter layer. NOTE – this will be thick. Run butter knife or spatula under hot water and use to evenly spread peanut butter layer. Once evenly spread, layer cream cheese filling on top.

Oven magic

Place pan in oven. Bake for 30-40 minutes. 

Remove from oven. Cut into small bars.

Low Carb Peanut Butter Cheesecake Bar Recipe

Ingredients:

Peanut Butter Layer:

• 1 cup peanut butter (low for lowest carb) or almond butter
• 1/2 cup Swerve granular sugar replacer
• 1 tsp. vanilla extract
• 1 egg

Cheesecake Layer:

• 1 8 oz. pkg. light cream cheese, softened (keto can use full fat)
• 1/2 cup Swerve granular sugar replacer
• 1 egg
• 1 tbsp. vanilla extract

Directions:

Preheat oven to 350 degrees.

Line 9 x 5 loaf pan with non stick aluminum foil.

In a medium sized bowl, combine peanut butter (or almond butter for keto), Swerve granular sugar, vanilla extract, and 1 egg. Beat with a hand mixer for 2 minutes. Place aside. 

In a separate medium sized bowl, combine light cream cheese (or full fat for keto), Swerve granular sugar, egg, and vanilla extract. Beat with a hand mixer for 2 minutes. Place aside.

Spray pan with non stick cooking spray.

Pour peanut butter layer in pan. Spread evenly.

Layer cream cheese filling on top. Spread evenly.

Place pan in oven. Bake for 30-40 minutes. 

Remove from oven. Cut into small bars.

Yield: 18 bars

Nutrition Facts per serving:

Calories: 120, Total fat: 10g. Saturated fat: 3g, Cholesterol: 25mg, Sodium: 55mg, Total carbs: 4g, Sugar: 2g, Fiber: <1g, Protein: 5g.

NET CARBS: 4g

Carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.

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This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen and upcoming Skinny Louisiana…in the Slow Cooker. She practices out of Eberhart Physical Therapy which she co-owns with her husband Greg. In her spare time, she watches Snapped and Investigation Discovery.