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Ingredients
Filling
- 8 oz Cream Cheese
- 4 tbsp Natural Peanut Butter no sugar added
- 1/2 cup Swerve Granular or Stevia
- 1 tsp Vanilla Extract
- 1 egg
Crust
- 1 cup Bob's Almond Flour
- 2 tbsp Coconut Flour
- 1/4 tsp pink himalayan salt
- 1/2 tsp xanthan gum
- 2 oz unsweetened bakers chocolate
- 1 cup Swerve Granular divided
- 1/4 cup Butter Kerrygold grassfed
Toppings
- 1/4 cup Peanuts crushed
- 1 tbsp Natural Peanut Butter melted
- 1 tsp Extra Virgin Coconut Oil melted
- 1 square unsweetened bakers chocolate melted
- 1 tsp Extra Virgin Coconut Oil melted
Servings: squares
Instructions
Crust
- Preheat oven to 350 degrees.
- Melt Bakers chocolate and add in sweetener, mix thoroughly set aside. Melt butter and add in sweetener, mix thoroughly. Put butter in the fridge to solidify again (about 20 mins).
- Combine dry ingredients (Almond flour, coconut flour, xanthan gum, salt) and mix well.
- Add chocolate and butter and with a mixer, blend until it's a crumbly dough and ingredients are all incorporated. Do not over mix it.
- Press into a casserole dish (9x6, 8x8) and bake at 350 degress for 10 mins.
- Let cool on rack until the pan is no longer hot, chill in fridge for 20-30 mins. While chilling make and add cheesecake filling and bake at 300 degrees for 25-30 minutes.
- Let chill for at least FIVE hours before trying to slice and enjoy!
Filling
- Soften cream cheese in microwave.
- Combine all of the ingredients with an electric mixer and pour over chocolate crust.
Toppings
- Combine peanut butter & coconut oil and chocolate & coconut oil for drizzling.
- Drizzle peanut butter and chocolate over the top along with crushed peanuts. Enjoy!
Recipe Notes
Recipe Courtesy of UpLateAnyway.com adapted from AllDayIDreamAboutFood.com
85 Cal | 8g Fat | 2g Protein |3g Carbs | 2g Fiber | 1 net carb
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