Ingredientes para Low Carb Peanut Butter Cup Cheesecake Squares
- 1 cup creamy peanut butter
- Splenda Sugar Substitute
- Egg
- Vanilla
- Salt
- Unsweetened Chocolate
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- Heavy Whipping Cream
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Cómo preparar Low Carb Peanut Butter Cup Cheesecake Squares
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine the crushed almond flour cookies, melted butter, and erythritol. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and erythritol until smooth and creamy. Beat in eggs one at a time, then stir in peanut butter and vanilla extract.
- Pour the cheesecake mixture over the crust.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once chilled, melt the sugar-free chocolate chips in a double boiler or microwave. Drizzle melted chocolate over the cheesecake squares.
- Place peanut butter cups on top of the chocolate drizzle.
- Refrigerate for an additional 30 minutes to allow the chocolate to set.
- Cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
29g
Fat
86g
Carbs
4g
