Peanut Butter Brownie Cheesecake
Servings: 10 Slices
A peanut butter brownie cheesecake on top of a chocolate brownie base
- 1/4 cup coconut flour
- 4 eggs
- 1/4 cup cocoa powder unsweetened
- 1/2 cup erythritol or sugar sweetener
- 1/2 cup butter softened, unsalted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1.5 cups peanut butter smooth
- 16 oz cream cheese softened
- 1/4 cup erythritol or sugar sweetener
- 1 cup cream whipping/double
Make the brownie base
Pre-heat the oven to 180C/350F degrees.
Beat the eggs and erythritol in a bowl until blended and light in colour.
Add the butter and mix until blended
Add the remaining ingredients and whisk until the mixture is smooth and is an even chocolate colour.
Place the brownie mixture into a greased, parchment line spring form cake tin (I use a 8 inch size)
Bake for 20-25 minutes until firm.
Remove from the oven and allow to cool.
Make the Cheesecake
In a bowl, beat the cream cheese and erythritol together until the cream cheese is smooth.
Add the peanut butter and blend until the peanut butter colour is smooth and even throughout.
In another bowl, whip the cream until stiff.
Fold the cream into the peanut butter mixture.
Spoon on top of the brownie base then place in the fridge for at least 5 hours or overnight to set.
Makes 10 slices
Nutritional Info per slice – 513 calories, 47g Fat, 16g Protein, 12g Total Carbs, 5g Fibre, 7g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1Slice | Calories: 513kcal | Carbohydrates: 12g | Protein: 16g | Fat: 47g | Fiber: 5g