Peanut Butter Cheesecake Swirl Brownie
- Feb 04, 2022
The perfect combination of sweet and salty in one easy to make refined sugar free cheesecake!
- 5 tbsp melted butter
- 40g (1/2 bar) Lily's Extra Dark Chocolate Bar, melted
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 3/4 cup erythritol or monk fruit sweetener
PEANUT BUTTER CHEESECAKE
- 5 oz cream cheese, softened
- 3 tbsp unsweetened creamy peanut butter
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp liquid stevia
40 g (1/2 bar) Lily's Extra Dark Chocolate Bar chunks
Preheat the oven to 350F/175C. Prepare an 8x8 square baking pan with parchment paper.
In a large bowl, whisk wet ingredients (melted butter, melted Lily's Extra Dark Chocolate Bar, 3 eggs, vanilla extract) until well combined.
Add dry ingredients (almond flour, baking powder, unsweetened cocoa powder, and erythritol/ monk fruit sweetener) and whisk until fully incorporated.
For the peanut butter cheesecake, mix all the ingredients into a small mixing bowl until smooth.
Scoop brownie batter into the prepared baking pan leaving random open areas. Scoop peanut butter cheesecake batter into open areas. With a butter knife, insert and drag into a zigzag motion left to right and top to bottom until swirls form.
Top it with Lily's Extra Dark Chocolate Bar chunks and place in the oven for 35 minutes or until the center is set. Let cool for 30 minutes before cutting and enjoy!
Recipe from Sweetketolife