Cheesecakes with Peanut Butter Pork Rind Crust

These cheesecakes aren’t super sweet, they have a sweet salty combo that is delicious. Make them a day in advance.

Makes 6 cheesecakes, 1 per serving. Nutrition Info Per Serving: 164 calories, 3g net carbs, 15g fat, 5g protein 80% FAT / 13% PROTEIN / 6% CARBS


  • 2 tbsp butter, melted
  • 1/4 cup + 2 tbsp plain pork rind crumbs
  • 1/4 cup powered peanut butter
  • 7 tbsp powdered Swerve, divided
  • 8 oz. cream cheese, softened
  • 1 egg
  • 1/2 tsp vanilla extract


  • Pre-heat oven to 350 degrees F
  • In a small bowl combine the melted butter, pork rind crumbs, powdered peanut butter, and 3 tbsp Swerve, mix well
  • Line a regular muffin pan with 6 baking cups, divide the crust mixture evenly among the 6 cups and press down to evenly cover the bottoms, bake in oven for 5 minutes, then remove
  • In a medium bowl combine the cream cheese and remaining powdered Swerve, blend until smooth, add the egg and vanilla, blend again until creamy and no lumps remain.
  • Divide cheesecake mixture evenly among the 6 cups, bake in oven approximately 25 minutes until just set.
  • Remove from oven and allow to cool to room temperature, then refrigerate overnight or until completely chilled.

Nutritional Disclaimer
I am not a medical or nutritional professional. I am sharing my own recipes and experiences on this website. Nothing I express here should be taken as medical advise and you should consult with your doctor before starting any diet program. The nutritional information I provide for my recipes, food journals, and meal plans are a courtesy to my readers. I calculate using the USDA website and package information, I do my best to be as accurate as possible but you should calculate nutritional information on your own before relying on them. I expressly disclaim any liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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