KETO, INSTANT POTCHOCOLATE PEANUT BUTTER CHEESECAKE

Ingredients
For the chocolate crust

  • 2 tbsp Lakanto Powder Sugar Substitute or to taste
  • 3 tbsp butter melted
  • 1/2 cup Almond Flour
  • 1 tbsp cocoa powder

For the cheesecake filling
  • 1/4 cup heavy whipping cream
  • 3/4 cup peanut butter
  • 2 eggs
  • 16 oz cream cheese at room temp
  • 3/4 cup Lakanto Powder Sugar Substitute or to taste
  • 1 tsp vanilla extract
  • 1/3 cup sour cream at room temp

For the chocolate topping

  • 3 tbsp butter
  • 1/2 oz Unsweetened Bakers Chocolate (2 Squares)
  • 1/4 cup heavy whipping cream
  • 1/4 cup Lakanto Powder Sugar Substitute or to taste
  • 2 tbsp Chopped Peanuts optional
    KETO, INSTANT POTCHOCOLATE PEANUT BUTTER CHEESECAKE

Instructions

  1. Preheat your oven to 350 degrees F and grease a 7″ spring form pan with non stick spray.
  2. In a small bowl, combine all the ingredients for the chocolate crust layer. Mix until well combined.
  3. Using the back of a spoon, or a rubber spatula, spread the mixture into the bottom of the prepared pan making it as even as possible.
  4. Bake for 10-12 minutes being careful that it doesn’t burn. Remove from oven and set aside to cool.
  5. Source Blog>>https://www.thismomsmenu.com/chocolate-peanut-butter-cheesecake/

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