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High Protein Low Carb Chocolate Peanut Butter Cheesecake Jars - Creamy, Satisfying, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the chocolate base: 1/2 cup almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
  • 2 tablespoons melted coconut oil (or unsalted butter)
  • Pinch of salt
  • For the cheesecake filling: 8 ounces light cream cheese, softened
  • 1 cup plain Greek yogurt (2% or fat-free)
  • 1/4 cup powdered zero-calorie sweetener (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 cup natural peanut butter (stirred until smooth)
  • 2 scoops chocolate or vanilla whey/casein protein powder (about 50–60 g total)
  • 2–4 tablespoons unsweetened almond milk (as needed for texture)
  • Pinch of salt
  • For topping (optional but great): 1–2 tablespoons sugar-free chocolate chips or shaved dark chocolate (85%+)
  • 1 tablespoon chopped roasted peanuts
  • Flaky salt, to finish
  • Equipment: 4 small jars or ramekins (6–8 ounces each), mixing bowls, hand mixer or whisk, spatula

Method
 

  1. Mix the chocolate base. In a small bowl, combine almond flour, cocoa powder, sweetener, melted coconut oil, and a pinch of salt. Stir until it looks like damp sand that clumps when pressed.
  2. Press into jars. Divide the chocolate mixture among 4 jars. Press down gently with the back of a spoon to form a thin, even layer. Set aside.
  3. Beat the cream cheese. In a medium bowl, beat softened light cream cheese until smooth and fluffy. This helps avoid lumps later.
  4. Add yogurt, sweetener, and vanilla. Mix in Greek yogurt, powdered sweetener, and vanilla extract. Beat until silky.
  5. Swirl in peanut butter. Add the peanut butter and a pinch of salt. Blend until fully combined.
  6. Boost with protein powder. Sprinkle in the protein powder. Mix on low speed. If the mixture gets too thick, add almond milk 1 tablespoon at a time until it’s smooth and spoonable, like thick pudding.
  7. Taste and adjust. Check sweetness and salt. Add a bit more sweetener or a tiny pinch of salt if needed. Balanced flavor is key.
  8. Layer the filling. Spoon the cheesecake mixture over the chocolate base in each jar, tapping the jars gently on the counter to settle any air pockets.
  9. Chill. Cover and refrigerate for at least 1–2 hours, or up to overnight. Chilling helps the texture set and the flavors meld.
  10. Finish and serve. Top with sugar-free chocolate chips, chopped peanuts, and a tiny sprinkle of flaky salt. Serve cold.