SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.9
  • Total Fat: 27.4 g
  • Cholesterol: 69.3 mg
  • Sodium: 143.2 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 9.0 g
  • Protein: 6.8 g

View full nutritional breakdown of Peanut Butter Cup Cheesecake calories by ingredient
Report Inappropriate Recipe

Peanut Butter Cup Cheesecake

Submitted by: KRAVMAGAGIRL

Introduction

Low carb, gluten-free, "healthy" version of Cheesecake Favtory's PB Cup Cheesecake. Adapted from MariaHealth.blogspot.com Low carb, gluten-free, "healthy" version of Cheesecake Favtory's PB Cup Cheesecake. Adapted from MariaHealth.blogspot.com
Number of Servings: 6

Ingredients

    CRUST:
    1/4 cup almond flour
    1 tbsp whey protein powder
    2 tbsp palm shortening, butter, or coconut oil
    pinch sea salt
    pinch baking powder
    2 tbsp erythritol
    1/4 dropper stevia

    FILLING:
    8 oz cream cheese, softened
    2 tbsp erythritol
    1/2 dropper stevia
    1/2 egg (beat egg, use half)

    PB SWIRL:
    3 tbsp natural peanut butter
    1/2 tbsp erythritol
    1 tbsp almond milk

    CHOCOLATE GLAZE:
    1 tbsp coconut oil
    3 tbsp cocoa powder, or 1/2 oz unsweetened bakers chocolate
    5 tbsp heavy cream
    stevia, to taste

Directions

Preheat oven to 350F. Mix the "crust" ingredients and then press into bottom of cupcake pan (use liners! it will stick otherwise.).

In a coffee grinder, blend erythritol until a fine powder. This creates a smoother cheesecake.

Mix the peanut butter swirl ingredients together until smooth and set aside.

Mix cream cheese and sweetener with an electric mixer until blended. Add egg, mix just until blended. Pour over crust. Then using a knife swirl in the peanut butter mix.

I use a water bath to create a more even baking process. Place the cupcake pan down into a jellyroll pan (or any baking pan with sides). Place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Bake 25 minutes or until center is almost set. Allow to cool before removing from muffin tin, then refrigerate overnight.

FOR CHOCOLATE GLAZE:
Place the coconut oil and chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Smooth all over the top of the cooled cheesecake and set back in fridge to set.


Serving Size: Makes 6 cupcakes

Number of Servings: 6

Recipe submitted by SparkPeople user KRAVMAGAGIRL.






Great Stories from around the Web


Rate This Recipe