Keto White Chocolate Peanut Butter Clusters

4.41 from 5 votes

Keto White Chocolate Peanut Butter Clusters make the perfect easy keto no bake dessert. Sweet, salty & delicious!

Prep Time10

Freeze Time1

Total Time1 10

Servings: clusters

Calories: 150kcal

2 1/2 tbsp coconut oil room temperature, 37g
1/4 cup + 1 tbsp cream cheese room temperature, 75g
1/4 cup unsalted butter room temperature, 63g
3 tbsp natural peanut butter 48g
1/4 tsp vanilla extract
1/2 cup powdered monkfruit erythritol blend 100g
pinch of salt
2/3 cup unsweetened, shredded coconut 75g, (optional: toast for a few min. in the oven)
1 1/3 cups unsalted peanuts 200g

In a large bowl, beat together the coconut oil, butter, peanut butter, cream cheese and vanilla extract using a hand or stand mixer. (It is important that all are at room temperature to have them combine properly!)
Once well combined and smooth, add your sweetener and beat again until blended.
Next add your coconut and peanuts and stir to combine.
Line a baking sheet with parchment paper and drop the batter by tablespoonfuls an even distance apart. (I ended up with ~18)
Place the baking sheet in the freezer for at least an hour before serving.
Store in the freezer or fridge in an air-tight container for later. Enjoy your Keto White Chocolate Peanut Butter Clusters!

If you find your ingredients aren't blending smoothly, they may not have all been at room temperature. Just pop the bowl in the microwave for 10-15s to soften things up a bit.
Feel free to replace the coconut or add whatever other mix-ins you'd like. These clusters are very versatile!