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Chocolate chip peanut butter mini cheesecakes with chocolate crust

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Crust: – 3 T butter, melted – 56g almond flour – 1 T monkfruit sweetener – 1 T unsweetened cocoa powder

Filling: – 8 oz cream cheese,softened – 1/3 c monkfruit sweetener – 1/4 c salted, unsweetened peanut butter – 1 T sour cream – 1 large egg – 1/2 t vanilla extract – 42g Lily’s Dark Chocolate Chips




Preheat oven to 350 and put ten paper liners in muffin tin.
Mix melted butter with sweetener and cocoa powder until well blended. Stir in almond flour.
Distribute crust mix evenly among liners. Bake for 5 minutes.
Cream together sweetener and cream cheese. Add peanut butter, sour cream, egg, and vanilla extract. Mix well. Stir in chocolate chips.
Distribute filling evenly among liners.
Bake for 15-17 minutes, until filling is set and tops are beginning to crack.
Refrigerate until cooled completely.
Eat.

10 servings




Per serving: 205 calories, 18f/5.5p/4nc

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