Peanut Butter Cheesecake with KetoBrownie Crust

Peanut Butter Cheesecake with KetoBrownie Crust

October 21, 2017

Peanut Butter Cheesecake - KetoBrownie Crust

INGREDIENTS
  • 2 Keto Brownie bars - (Chocolate Almond Crunch)
  • 1 block softened cream cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 Tbls. stevia
  • 2 Tbls. peanut butter
  • 1/4 cup coconut flour
  • 1 Tbls. ghee
MACROS

Per Serving: 4 Servings

  • Fat: 37g 
  • Net Carbs: 5g
  • Protein: 15.5g
DIRECTIONS

1.) Preheat oven to 350'

2.) In food processor, pulse brownie bars until broken up and add coconut flour and pulse       some more, and then add ghee and pulse until it's a sand like texture

3.) Press mixture into the bottom of four individual sized ramekins

4.) In a bowl add cream cheese, vanilla, two eggs, stevia and PB. Mix until smooth. 

5.) Pour cream cheese mixture over crust in each ramekin

6.) Place ramekins on baking sheet and bake for 15-20 min or until center is mostly set but still jiggles a little

7.) Let cool on the counter and then chill in the fridge for at least 30 minutes

8.) Top with melted sugar free chocolate if desired (not included in macros)

       

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