Peanut Butter Cup Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
CRUST:1/4 cup almond flour1 tbsp whey protein powder2 tbsp palm shortening, butter, or coconut oilpinch sea saltpinch baking powder2 tbsp erythritol1/4 dropper steviaFILLING:8 oz cream cheese, softened2 tbsp erythritol1/2 dropper stevia1/2 egg (beat egg, use half)PB SWIRL:3 tbsp natural peanut butter1/2 tbsp erythritol1 tbsp almond milkCHOCOLATE GLAZE:1 tbsp coconut oil3 tbsp cocoa powder, or 1/2 oz unsweetened bakers chocolate5 tbsp heavy creamstevia, to taste
Preheat oven to 350°F. 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.
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.
Nutritional Info 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
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