Keto Peanut Butter Cheesecake Bars
Try these Keto Peanut Butter Cheesecake Bars for a creamy, decadent, low carb treat!
for the peel
8 tablespoons of melted butter
1 1/4 cups almond flour
2 tablespoons toffee Monkfruit or Swerve sweetener
Peanut Butter Cheesecake
2 (8-ounce) packages Philadelphia Cream Cheese
1 cup toffee Monkfruit or Swerve sweetener
3/4 cup peanut butter
1 tablespoon of vanilla extract
1/2 cup Lily’s Unsweetened Chocolate Chips
4 tablespoons butter, melted
Preheat the oven to 350 degrees F. Line an 8×8 baking sheet with parchment paper or foil.
Combine melted butter, almond flour, toffee flavoring, and vanilla extract to make the crust. The dough will be very buttery and wet, press it into the pan, making sure it reaches the edges.
Bake the crust for 7 minutes. The crust should be very lightly browned and just starting to set. Allow to cool COMPLETELY.
To make the cheesecake, mix cream cheese, sweetener, eggs, peanut butter and vanilla extract with an electric mixer. Whisk the filling until completely combined, light and creamy.
Spread the cheesecake filling on the cooled cake. Bake at 350 degrees F for 30-33 minutes or until cheesecake is firm. Cool cheesecake completely.
For the chocolate sauce, combine the melted butter and unsweetened chocolate chips, mixing until the chocolate melts and is smooth. You can do this in a microwave-safe bowl, double boiler, or small saucepan over low heat. Pour the melted chocolate over the cooled cheesecake and turn it back and forth to completely cover the pan. Let the cheesecake cool for at least 2 hours.
If you accidentally heat the chocolate too quickly or for too long and it seems overcooked, add 1 tablespoon of coconut oil or butter at a time, mix well and the chocolate will loosen again.
Nutrition Information: Yield: 12 SERVING SIZE: 1 bar
Quantity Per Serving: CALORIES: 425 TOTAL FAT: 38 gCHOLESTEROL: 101 mgSODIUM: 228 mg CARBOHYDRATE: 9.8 gNET CARBOHYDRATE: 6 g FIBER: 3.8 g SUGAR: 2.1 g PROTEIN: 9.6 g